Steak Frites Recipe

Prep and soak

Peel the russet potatoes if desired (or leave skins on) and cut into 1/3–1/2-inch thick matchsticks. Place cut potatoes in a large bowl and cover with cold water. Stir in 1 teaspoon of the sea salt. Soak at least 30 minutes, preferably 45–60 minutes, to remove excess starch. (You can refrigerate while soaking.)

Dry and toss

After soaking, drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and dry thoroughly. If using cornstarch, return the dry fries to a dry bowl, sprinkle the cornstarch over them, and toss to coat evenly; this helps create extra crunch.

Fry — first fry (blanch)

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until softened and pale, not browned. Remove with a slotted spoon and drain on paper towels. Let cool while you cook steaks or until ready for second fry. (If you don’t have a thermometer, oil should shimmer but not smoke.)

Fry — second fry (crisp)

Raise oil temperature to 375–385°F (190–195°C). Fry the blanched fries in batches 2–4 minutes until golden brown and crisp. Drain on paper towels, immediately sprinkle with remaining 1/2 teaspoon sea salt (adjust to taste) and toss with chopped parsley. Keep warm in a single layer in a warm oven (200°F / 95°C) while finishing steaks.

Bring steaks to room temperature and season

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat both sides dry with paper towels. Generously season both sides with the 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, pressing to adhere.

Sear steaks

Heat a large cast-iron skillet or heavy frying pan over high heat until very hot and just beginning to smoke. Add the 2 tablespoons neutral oil and swirl to coat. Carefully place steaks in the pan, leaving space between them. Sear without moving 2.5–4 minutes per side depending on thickness for medium-rare (about 1-inch thick: 3 minutes per side).

Baste and finish

Reduce heat to medium. Add the 2 tablespoons butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the foaming butter over the steaks repeatedly for 1–2 minutes to baste and finish cooking. Use an instant-read thermometer for accuracy: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest steaks

Transfer steaks to a cutting board and let rest loosely tented with foil for 5–10 minutes to allow juices to redistribute. Spoon any flavored butter from the pan over the steaks before slicing if desired.

Slice and serve

Slice steaks against the grain into 1/4-inch thick slices. Arrange on plates alongside hot frites. Serve with lemon wedges, Dijon or aioli on the side, and sprinkle a little extra chopped parsley over the fries and steak.

Make quick garlic aioli (optional): In a small bowl, combine 4 tablespoons mayonnaise, 0.5 teaspoon minced garlic, and 2 teaspoons Dijon mustard. Stir until smooth and season to taste with a pinch of salt and a squeeze of lemon if desired.

Finish and plate: Scatter chopped parsley over the frites and steaks, place lemon wedges at the side, and serve the aioli or Dijon in a small ramekin alongside. Encourage diners to squeeze lemon over the steak and dip fries into the aioli.