Steak Frites Recipe

Make Persian butter

In a medium bowl, combine the softened unsalted butter with minced shallot, grated garlic, chopped cilantro and parsley. Add dried Persian lime powder (or lime zest), sumac, ground cumin, salt, black pepper and optional cayenne. Mix thoroughly with a spatula until smooth and homogenous. Taste and adjust salt, sumac or lime zest as desired. Transfer the compound butter to plastic wrap, shape into a log (about 1½–2 inches diameter), wrap tightly and chill in the refrigerator until firm, at least 30 minutes. If desired, chill briefly in the freezer for 10–15 minutes to speed firming. Keep chilled until ready to finish steaks.

Prepare and soak potatoes

Cut the scrubbed russet potatoes into 1/3–1/2 inch batons for classic frites. Place cut potatoes in a large bowl and cover with the cold water. Soak at least 30 minutes (or up to 2 hours) to remove excess surface starch; this gives crisper fries. Drain and pat very dry with clean kitchen towels or paper towels.

Par-cook and crisp (double-fry method)

Heat 1–2 inches of vegetable oil in a heavy pot or deep fryer to 300°F (about 150°C). If you don't have a thermometer, aim for oil that sizzles gently when a potato is added. Fry potatoes in batches until softened but not browned, about 4–6 minutes per batch. Remove to a wire rack or paper towels to drain and cool. Increase oil temperature to 375°F (190°C). Fry the cooled potatoes a second time in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and immediately season with kosher salt (about 1 tsp total, dividing among batches). Keep warm in a low oven (200°F / 95°C) on a tray while finishing steaks.

Bring steaks to room temperature

Remove steaks from the refrigerator about 30–45 minutes before cooking so they come closer to room temperature. This promotes even cooking.

Season

Pat steaks very dry with paper towels. Season both sides generously with kosher salt (about 1 tsp per side distributed from the 2 tsp) and freshly ground black pepper (use the 1 tsp). Press seasoning lightly into the meat.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. When oil is shimmering and just beginning to smoke, add steaks, laying them away from you to avoid splatter. Sear without moving until a deep brown crust forms, about 2.5–4 minutes depending on thickness. Flip and sear the second side for 2.5–4 minutes. For medium-rare target an internal temperature of 125–130°F (52–54°C) after resting; adjust sear time slightly for desired doneness.

Finish with Persian butter and rest

During the last 30–60 seconds of searing, add a couple of slices (about 1 tbs each) of the chilled Persian butter to the pan and tilt the pan, spooning the melted butter and juices over the steaks (baste). Remove steaks to a cutting board and top each with a slice or two of Persian butter from the chilled log. Tent loosely with foil and rest 5–8 minutes to allow carryover cooking and redistribution of juices. While resting, the butter will melt over the steak creating the signature Persian butter finish.

Slice and serve

Slice steaks across the grain if serving family-style or serve whole. Plate with a generous portion of frites. Spoon any butter-pan juices over the slices. Serve immediately so fries stay crisp and butter is warm and glossy.