Steak & Fries Recipe

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/3"–1/2" thick matchstick fries. Rinse cut fries under cold water until water runs clear to remove surface starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Par-cook (two options)

For deep frying: heat oil in a heavy pot to 325°F (160°C). Fry batches for 4–5 minutes until pale and tender but not colored. Remove to a wire rack. For oven method: blanch fries in boiling salted water for 3 minutes, drain, and dry on a towel.

Finish crisping

For deep frying: increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp kosher salt. For oven method: toss par-blanched fries with 1 tbsp vegetable oil and spread on a single layer on a baking sheet. Roast in a preheated 230°C (450°F) oven for 20–25 minutes, turning once, until golden and crisp. Season with 1 tsp kosher salt.

While fries are finishing, preheat a skillet or grill pan over medium-high heat. Toss trimmed asparagus with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. When pan is hot, add asparagus in a single layer and cook, turning occasionally, until bright green and just tender, about 4–6 minutes depending on thickness. Remove from heat and keep warm.

Bring the 8 oz NY strip to room temperature for 20–30 minutes before cooking. Pat dry with paper towel on both sides. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place steak in pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Reduce heat to medium and add 1 tbs unsalted butter, smashed garlic clove and thyme sprigs. Tilt the pan and spoon the melted butter over the steak (basting) for another 1–2 minutes, or until internal temperature reaches 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium. Remove steak to a cutting board and tent loosely with foil; rest 5–7 minutes before slicing.

While the steak rests, make the sauce in the same skillet to capture fond. Reduce heat to medium and add 1 tbs unsalted butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add 1 tbs drained green peppercorns and 60 ml red wine or cognac, scraping up browned bits from the pan with a wooden spoon. Let the alcohol reduce by half, about 2–3 minutes.

Add 120 ml beef demi-glace and bring to a gentle simmer. Reduce the sauce until slightly thickened, about 3–5 minutes. Stir in 15 ml heavy cream if using, then season with 1/4 tsp salt to taste. Keep warm.

Slice the rested steak against the grain into 1/4" slices. Place fries on the plate, arrange asparagus alongside, and fan sliced steak. Spoon 2–3 tablespoons of green peppercorn demi-glace over the steak and serve immediately.