Steak Frites Recipe

Prep and soak

Peel (optional) and cut the russet potatoes into 8 mm (about 1/3 inch) matchstick fries. Rinse in cold water until water runs clear, then soak in cold water for 30–60 minutes to remove excess starch. Drain and pat completely dry with clean towels.

First fry (blanch)

Heat oil in a deep pot or fryer to 150°C (300°F). Fry potatoes in batches for 4–5 minutes until just tender and pale, not browned. Remove to a wire rack or paper towel-lined tray and let cool. If using an air-fryer, blanch at 160°C (320°F) for 8–10 minutes.

Second fry (crisp)

Increase oil temperature to 190–195°C (375–385°F). Fry potatoes in batches until golden and crisp, about 2–4 minutes. Drain on paper towels, season immediately with fine salt and a little pepper, and keep warm in a low oven (around 90–100°C / 200°F) while you cook the steak.

Make reduction

Combine white wine vinegar, white wine, minced shallot, half the chopped tarragon, crushed peppercorns, and a pinch of salt in a small saucepan. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes). Strain into a heatproof bowl and let cool slightly.

Emulsify yolks

Place the strained reduction in a double boiler or over a low bain-marie. Whisk in the egg yolks and cook, whisking constantly, until the mixture thickens and is light and ribbony (it should reach about 65–70°C if using a thermometer). Be careful not to scramble the yolks.

Incorporate butter

Slowly drizzle in the warm melted or clarified butter in a thin, steady stream while whisking constantly to create a smooth, thickened emulsion. Once all the butter is incorporated, remove from heat and stir in the remaining chopped tarragon, chervil (if using), lemon juice, and salt to taste. Keep the sauce warm (not hot) until service; rewarm gently over a bain-marie if needed.

Bring steak to temperature and season

Remove the 290 g skirt steak from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter, the crushed garlic clove, and thyme. Tilt the pan and spoon the foaming butter over the steak (baste) for an additional 2–3 minutes for medium-rare (internal temp ~53–55°C / 127–131°F). Adjust time ± depending on desired doneness and thickness. Remove steak to a cutting board and rest for 5–8 minutes, spooning any resting juices over it.

Slice

Slice the skirt steak thinly across the grain into 5–7 mm slices. This will keep the meat tender.

Arrange a portion of fries on each plate. Fan sliced skirt steak alongside or over the fries. Spoon a generous amount of béarnaise sauce over the steak or serve it in a small bowl on the side. Finish with a light sprinkle of sea salt, a grind of black pepper, and a scattering of chopped parsley if desired. Serve immediately.