Steak Frites Recipe

Season the Steak

Rub the prime NY strip steak with olive oil, salt, and black pepper on both sides. Let it sit at room temperature for 30 minutes.

Cook the Steak

Preheat a skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare. Remove from skillet and let it rest for 5 minutes before slicing.

Prepare the Sauce

In the same skillet used for the steak, add minced shallot and sauté until translucent. Add crushed black peppercorns and cook for another minute.

Add Liquids

Deglaze the pan with brandy, scraping up any browned bits from the bottom. Once the brandy is reduced by half, add beef stock and let it simmer for 5 minutes.

Finish the Sauce

Stir in heavy cream and simmer until thickened, about 3-4 minutes. Season with salt to taste.

Prepare the Potatoes

Peel and cut the russet potatoes into thin fries. Rinse and soak in cold water for at least 30 minutes to remove excess starch.

Roast the Garlic

Preheat oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

Fry the Potatoes

Drain and dry the fries thoroughly, then heat olive oil in a deep pot. Fry the potatoes in batches until golden brown and crispy. Remove and drain on paper towels, then season with salt.

Plate the Dish

Slice the rested steak and arrange on a plate. Spoon sauce au poivre over the steak and garnish with fines herbs. Serve alongside the roasted garlic pomme frites.