Steak Frites Recipe

Make the aioli first

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon finely chopped chives, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth. If the aioli is too thick, whisk in up to 1 teaspoon ice water, 1/4 teaspoon at a time, until spreadable. Taste and adjust lemon, salt or chives. Cover and refrigerate while you prepare the fries and steak so flavors meld.

Prep and par-cook

Peel (optional) and cut 2 large russet potatoes into 1/3–1/2 inch matchstick fries. Rinse in cold water until water runs clear to remove surface starch. Transfer to a bowl of cold water and soak 30 minutes (or up to 2 hours) to further remove starch — this yields crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat fat for frying

In a heavy-bottomed pot or deep fryer, combine 1 cup beef tallow and 2 tablespoons vegetable oil (optional) and heat to 300°F (150°C) for the first blanch. If you don't have a thermometer, the surface should shimmer but not smoke.

First fry (blanch)

Working in batches, fry the dried potato sticks at 300°F (150°C) for 4–6 minutes until softened and pale gold but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined baking sheet to drain. Let cool 10 minutes.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until deep golden brown and crisp. Drain on a wire rack and immediately season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Keep warm in a low oven (200°F / 95°C) while finishing steak.

Bring steak to room temperature and season

Remove the 8 oz Wagyu NY strip from the refrigerator 30–45 minutes before cooking and pat dry thoroughly with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon beef tallow and swirl to coat. Place the steak in the pan and sear undisturbed for 2–3 minutes to develop a deep crust. Flip and sear the other side 2–3 minutes. Reduce heat to medium-low, add 1 tablespoon unsalted butter, the crushed garlic clove and 2 thyme sprigs. Tilt the pan and spoon the foaming butter and tallow over the steak (baste) for 30–60 seconds.

Finish to temperature and rest

For medium-rare aim for an internal temperature of 125–130°F (52–54°C); use an instant-read thermometer inserted into the thickest part of the steak. If the steak needs more time after searing, transfer the skillet to a 400°F (200°C) oven for 2–4 minutes, checking temperature frequently. Remove the steak to a cutting board and tent loosely with foil; rest 5–7 minutes to allow juices to redistribute. While resting, the temperature will rise a few degrees.

Slice and serve

Slice the steak against the grain into 1/4-inch thick slices. Arrange on a plate next to a generous portion of tallow fries. Spoon lemon chive aioli into a small ramekin for dipping. Garnish fries and steak with chopped parsley (optional) and serve with lemon wedges.