Steak & Frites Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3"–1/2" thick matchsticks. Rinse the cut fries under cold running water until water runs clear to remove surface starch.

Soak

Place cut potatoes in a large bowl and cover with cold water and 1 tsp vinegar and the optional 1 tsp sugar. Soak at least 30 minutes (up to 2 hours) in the refrigerator. This firms them and removes excess starch for crispness.

Dry and first fry (blanch)

Drain and thoroughly pat the fries dry with clean kitchen towels or paper towels. Heat neutral oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry fries for 4–6 minutes until softened and pale (not browned). Remove with a spider or slotted spoon and drain on paper towels.

Cool

Let the blanched fries cool to room temperature or chill 15–20 minutes; they can be held on a rack while you cook the steak.

Final fry

Heat oil to 375°F (190°C). Fry fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt and chopped parsley, toss lightly, and keep warm in a low oven (200°F / 95°C) on a sheet pan if needed.

Bring to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 2 tbs neutral oil and swirl to coat; it should shimmer and just begin to smoke.

Sear steak

Place steaks in the hot pan and do not move for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2 minutes.

Baste with butter and aromatics

Reduce heat to medium-high. Add 3 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter foams, tilt the pan slightly and spoon the melted butter over the steaks continuously for 1–2 minutes to baste and build flavor. Continue cooking until internal temperature reaches desired doneness: about 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer for accuracy.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest 5–10 minutes to allow juices to redistribute. Reserve any pan juices to spoon over steak when serving.

Slice steak across the grain into 1/4"–1/2" slices. Arrange sliced steak on plates or a platter beside a generous portion of frites. Sprinkle steak with a pinch of coarse sea salt and, if desired, spoon a little of the reserved pan juices over the top.

Serve immediately with chopped parsley-sprinkled frites and garlic aioli or Dijon mustard on the side for dipping.