Steak Frites* Recipe

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/3 inch thick batons (matchstick fries). Place cut potatoes into a large bowl and cover with cold water. Add 1 tablespoon salt to the water and soak for at least 30 minutes, up to 2 hours, to remove excess starch.

Rinse and dry

Drain the potatoes and rinse under cold running water until water runs clear. Spread the fries on a clean kitchen towel or paper towels and dry thoroughly. Moisture will cause oil splatter and prevent crisping.

First fry (blanch)

Heat neutral oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry the potatoes in small batches for 4–5 minutes until tender but not colored. They should be limp and pale. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Allow to cool 10–15 minutes.

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes per batch. Drain on a wire rack or paper towels, immediately season with finishing salt and freshly ground pepper, and toss gently with chopped parsley if using. Keep warm in a low oven (200°F/95°C) if necessary while you cook the steak and sauce.

Reduce shallot mixture

In a small saucepan combine the minced shallots, white wine vinegar, dry white wine, crushed peppercorns, and half (1 tablespoon) of the chopped tarragon. Bring to a simmer and reduce over medium heat until about 2 tablespoons of liquid remain (about 6–8 minutes). Strain the mixture into a heatproof bowl, pressing the solids to extract flavor. Discard solids and let the reduction cool slightly.

Prepare bain-marie

Set a medium saucepan with an inch or two of simmering water over low heat to create a gentle double boiler (water should not touch the bottom of the bowl). Place the heatproof bowl with the reduction over the saucepan.

Whisk yolks

Add the 3 egg yolks to the warmed reduction and whisk continuously over the bain-marie until the mixture becomes pale and slightly thickened (ribbon stage), about 3–5 minutes. Keep the heat gentle to avoid scrambling.

Emulsify with butter

Remove the bowl from the heat. Very gradually whisk in the cold butter, one small piece at a time, allowing each piece to melt and incorporate before adding the next. Continue until all butter is incorporated and the sauce is thick and glossy. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to adjust consistency. If it begins to separate, return briefly to the bain-marie off direct heat and whisk vigorously to re-emulsify.

Finish sauce

Stir in the remaining chopped tarragon, chopped chives, lemon juice, and salt to taste. Keep the béarnaise warm but not hot (ideally around 120–130°F / 50–55°C) until serving. Do not boil or reheat aggressively.

Bring steak to room temperature and season

Remove the 12 oz New York strip from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry very well with paper towels. Season both sides generously with kosher salt (use about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon).

Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking slightly. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.

Baste and finish

Reduce heat to medium-high. Add 1 tablespoon unsalted butter, the crushed garlic clove (skin on) and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) for about 1–2 minutes while cooking to desired doneness: about 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer for accuracy).

Rest steak

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute. Meanwhile, keep béarnaise warm and fries crisp.

Slice and serve

Slice the steak against the grain into 1/2-inch slices. Plate with fries and spoon béarnaise sauce alongside or over the steak. Finish with a light sprinkle of coarse finishing salt and chopped parsley if desired.

Assemble: Arrange the sliced New York strip and a generous pile of fries on each plate. Spoon 2–3 tablespoons (or to taste) of warm béarnaise over the steak or serve on the side. Serve immediately.