Steak Frites Recipe

Prep potatoes

Peel the russet potatoes and cut into 1/3"–1/2" thick sticks. Place cut potatoes in a large bowl and cover with cold water. Refrigerate and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Par-fry (first fry)

Drain and thoroughly dry the potato sticks with clean kitchen towels or paper towels. Toss potatoes with cornstarch and 1 tsp fine sea salt until evenly coated. Heat oil in a heavy pot or deep fryer to 320°F (160°C). Fry potatoes in batches for 4–5 minutes until softened and pale — they should not brown. Remove with a slotted spoon to a wire rack lined with paper towels. Let cool for 10–20 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes again, in batches, for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack and immediately season with additional fine sea salt and 1/2 tsp freshly ground black pepper. Keep warm in a 200°F (95°C) oven if needed until serving.

Bring steak to room temperature

Remove the sirloin steak from the refrigerator 30–45 minutes before cooking. Pat very dry with paper towels. This ensures even cooking and good sear.

Season and oil

Brush both sides of the steak with 1 tablespoon neutral oil and season generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasonings into the meat.

Grill or pan-sear

Preheat a grill or heavy skillet (cast iron recommended) over high heat until very hot. For a grill, oil the grates. Place the steak on the hot surface and sear without moving for 3–4 minutes to develop a crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C). Adjust time according to thickness and desired doneness.

Baste and rest

During the last minute of cooking, add 1 tbsp unsalted butter, smashed garlic clove and thyme sprig to the pan (or a small foil tray on the grill). Tilt the pan and spoon the melted butter over the steak for flavor. Remove steak to a cutting board and let rest loosely tented with foil for 5–7 minutes before slicing.

Prepare and toast

Preheat the oven to 400°F (200°C) or heat a skillet over medium heat. Spread each bread slice with softened butter and brush lightly with 1/2 tbsp olive oil. Sprinkle with 1/4 tsp fine sea salt total across slices. Cut each slice diagonally into two triangles to make toast points. Arrange on a baking sheet and toast in the oven for 6–8 minutes until golden and crisp, flipping once. Alternatively, cook in a skillet 2–3 minutes per side until golden.

Make dressing

In a small bowl whisk together 1 tbsp sherry or red wine vinegar, 2 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey (optional), 1/4 tsp salt and 1/4 tsp freshly ground black pepper until emulsified.

Toss salad

In a large bowl combine 4 cups baby arugula, halved cherry tomatoes and thinly sliced red onion. Drizzle the dressing over the greens and toss gently to coat just before serving so the arugula stays crisp.

Slice steak and assemble

Slice the rested steak against the grain into 1/4"–1/2" slices. On each plate arrange a portion of arugula salad, a generous handful of hot frites, several toast points, and fan the sliced steak beside them.

Garnish and serve

Sprinkle chopped fresh parsley over the fries and steak if using, add lemon wedges to the plate for optional brightness, and serve immediately while steak is warm and frites are crisp.