New York Strip Steak Frites Recipe

Preheat oven to 400°F (200°C). Slice the top off the whole head of garlic to expose the cloves. Place on a small piece of foil, drizzle with 1 tsp olive oil, wrap loosely and roast 35–40 minutes until cloves are soft and caramelized. Let cool, then squeeze out cloves and mash into a smooth paste. Reserve 2 tablespoons for the Diane sauce; refrigerate any extra.

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick sticks. Rinse in cold water until water runs clear to remove starch, then soak in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator.

After soaking, drain and pat the fries completely dry with clean kitchen towels or paper towels.

Heat vegetable oil in a heavy-bottomed pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches again for 2–3 minutes until golden and crisp. Transfer to a tray lined with paper towels and immediately season with fine sea salt and freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) while finishing steaks and sauce.

Remove steaks from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt (about 1 tsp per side depending on steak thickness) and freshly ground black pepper.

Heat a heavy cast-iron skillet or stainless steel pan over high heat until hot and just beginning to smoke. Add 2 tbs olive oil and swirl to coat.

Place steaks in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness.

During the last minute of cooking, add 2 tbs unsalted butter, crushed garlic cloves in skin, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter, thyme and garlic over the steaks (basting) for extra flavor.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes so juices redistribute.

While the steaks rest, wipe the skillet of excess fat, leaving about 1 tablespoon of fond and any browned bits. Return to medium heat and add 1 tablespoon unsalted butter.

Add the minced shallot and sliced mushrooms. Sauté 3–4 minutes until shallot is softened and mushrooms are browned and their liquid has evaporated.

Add the prepared roasted garlic (2 tbs) and Dijon mustard; stir and cook 30 seconds to bloom the flavors.

Carefully deglaze the pan with 1/4 cup dry white wine or cognac, scraping up any browned bits. If using cognac, you may flambé carefully to burn off alcohol (optional). Reduce by half, about 1–2 minutes.

Add 1/2 cup beef stock and 1 tsp Worcestershire sauce. Simmer until slightly reduced, about 2–3 minutes.

Lower heat and stir in 1/4 cup heavy cream. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 1–2 minutes.

Whisk in 1 tablespoon unsalted butter to finish the sauce for gloss, then season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in chopped fresh parsley. Taste and adjust seasoning.

Slice steaks against the grain into 1/2-inch thick slices (or serve whole). Arrange on warmed plates.

Spoon Sauce Diane over the steak or serve alongside in a small sauceboat. Pile frites alongside and sprinkle sea salt flakes and chopped parsley over the fries and steak for garnish.

Serve immediately.