Steak Frites Recipe

Bring to room temperature

Remove the 10 oz New York strip from the refrigerator 30–45 minutes before cooking; pat dry with paper towels.

Season

Generously season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning into the meat so it adheres.

Sear and cook

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tbs neutral oil and swirl. Place steak in pan away from you and do not move for 2½–3 minutes to form a deep brown crust. Flip and sear the other side 2½–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). If thicker or you prefer more doneness, reduce heat to medium and continue cooking 1–3 minutes per side, or finish in a 400°F (200°C) oven for a few minutes.

Rest

Transfer steak to a cutting board and rest loosely tented with foil for 5–8 minutes to allow juices to redistribute.

Slice and serve

Slice against the grain into ¼-inch slices or serve whole. Top with a generous spoonful of garlic herb butter (see Butter section) while warm so it melts over the steak.

In a small bowl, combine 3 tbs softened unsalted butter, 2 minced garlic cloves, 1 tbs finely chopped parsley, 1 tsp finely chopped chives, 1 tsp lemon zest, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix thoroughly until smooth and uniform.

Taste and adjust seasoning. Spoon the butter onto a small piece of plastic wrap, form into a log if making ahead, and chill until firm. If using immediately, leave at room temperature so it’s spreadable and place a spoonful on the finished steak to melt.

Prep and soak

Cut the 2 large russet potatoes into 1/4"–1/3" thick matchstick fries. As you cut, place them in a large bowl of cold water. Once all are cut, soak for at least 30 minutes (or up to 2 hours) to remove excess starch—this improves crispness.

Dry and toss with cornstarch

Drain the fries and spread them out on clean towels. Pat completely dry. Toss the dried fries with 1 tsp cornstarch (optional) to help create extra crust; shake off any excess.

First fry (blanch)

Heat oil in a deep fryer or a heavy pot to 320°F (160°C). Fry the potatoes in small batches for 3–4 minutes until pale and tender but not browned. Remove with a spider or slotted spoon and drain on paper towels. Allow to cool for 10–15 minutes (you can refrigerate for better results).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels.

Season

Immediately toss the hot fries with 1 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/2 tsp finely chopped fresh rosemary (optional), and 1/4 tsp garlic powder (optional) so the seasoning adheres while they’re hot.

Serve

Serve fries hot alongside the rested steak with garlic herb butter. For a restaurant touch, mound fries on the plate and place steak slices leaning against them, topping steak with a pat or spoonful of butter.