Stk* & Frites Recipe

Peel (optional) and cut potatoes into 1/3–1/2 inch sticks. Place cut fries in a large bowl of cold water to remove excess starch. Soak at least 30 minutes, up to 2 hours. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

If frying: heat 4–6 inches of frying oil in a heavy pot or deep fryer to 320°F (160°C). Working in batches, fry the potatoes until tender but not colored, about 4–6 minutes per batch. Remove to a rack or paper towels and let cool. Increase oil temperature to 375°F (190°C) and fry batches again until golden and crisp, 2–3 minutes. Drain on paper towels and immediately toss with kosher salt (about 1–1¼ tsp) and the optional ½ tsp sugar if using.

If oven-roasting (lower-fat option): preheat oven to 450°F (230°C). Toss dried fries with 3 tbs neutral oil and ½ tsp kosher salt. Spread in a single layer on a rimmed baking sheet (use two sheets if needed). Roast 20–30 minutes, turning halfway, until golden and crisp. Season with remaining salt to taste.

Bring steaks to room temperature for 30–45 minutes. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt (about 1 tsp per side) and a sprinkle of garlic powder and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2–3 tbs neutral oil and swirl to coat. Place steaks in the pan without crowding. Sear 2–3 minutes without moving, until a deep brown crust forms.

Flip steaks and add 2 tbs unsalted butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan and spoon melted butter and aromatics over the steaks (baste) repeatedly for an additional 2–4 minutes for medium-rare (internal temp 125–130°F / 51–54°C) depending on thickness. Adjust time for desired doneness.

If steaks are thick and not yet at desired doneness after searing, transfer the skillet to a 400°F (200°C) oven for 4–8 minutes, checking temperature with an instant-read thermometer.

Transfer steaks to a cutting board and tent loosely with foil. Let rest 5–8 minutes so juices redistribute before slicing.

While steaks rest (or during last minute of cooking), smash the peppercorns lightly with a mortar and pestle or the bottom of a pan. In the hot skillet used for steaks, pour off excess fat leaving about 1 tablespoon and any fond (browned bits). If pan is very smoky, reduce heat to medium.

Add the red wine or brandy to deglaze the pan, scraping up browned bits. Let reduce by half, about 1–2 minutes. (If not using alcohol, use 1–2 tbs stock.)

Add the beef stock and simmer 1–2 minutes. Stir in Dijon mustard, then add heavy cream and cracked peppercorns. Simmer gently until sauce thickens slightly, about 1–2 minutes.

Reduce heat to low and whisk in cold cubed butter, one piece at a time, until incorporated and sauce is glossy. Taste and season with ¼ tsp fine sea salt or more as needed. Keep warm until serving.

Slice the rested steak against the grain into ½-inch slices. Arrange slices on warmed plates alongside a generous portion of frites.

Spoon STK* sauce over the steak slices or serve in a small ramekin on the side. Sprinkle chopped parsley over fries and steak if desired and serve with lemon wedges.

Serve immediately so steak remains warm and fries stay crisp.