Strip Steak Frites Recipe

Name: The Preserve at 405s Strip Steak Frites Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces strip steak (NY strip, sirloin strip); 2 tbs kosher salt; 1 tbs freshly ground black pepper; 2 tbs olive oil; 2 tbs unsalted butter; 3 pieces garlic cloves (crushed); 3 pieces fresh thyme sprigs; 4 pieces russet potatoes (medium-large); 1.5 cups vegetable oil (for frying); 1 cups peanut or canola oil (for frying, optional separate batch); 2 tsp fine sea salt; 1 tsp freshly ground black pepper; 4 cups cold water (for soaking); 0.5 cups mayonnaise; 1 tsp garlic (minced); 1 tsp lemon juice; 0.5 tsp Dijon mustard; 1 tbs fresh parsley (finely chopped); 1 tsp fresh chives (finely chopped); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by The Preserve at 405

Time1h 15m

Serves2

Make Strip Steak Frites Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

2 pieces strip steak (NY strip, sirloin strip)

2 tbs kosher salt

1 tbs freshly ground black pepper

2 tbs olive oil

2 tbs Unsalted butter

3 pieces garlic cloves (crushed)

3 pieces fresh thyme sprigs

Frites (French fries)

4 pieces russet potatoes (medium-large)

1 1/2 cups vegetable oil (for frying)

1 cups peanut or canola oil (for frying, optional separate batch)

2 tsp fine sea salt

1 tsp freshly ground black pepper

4 cups cold water (for soaking)

Garlic Herb Aioli (for serving)

1/2 cups Mayonnaise

1 tsp Garlic (minced)

1 tsp ReaLemon lemon juice

1/2 tsp Dijon mustard

1 tbs fresh parsley (finely chopped)

1 tsp fresh chives (finely chopped)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Frites (French fries)

Prep and soak

Peel the russet potatoes if you prefer (leave skins on for extra texture). Cut each potato into 1/3-inch (about 8 mm) matchstick strips. Place cut fries in a large bowl and cover with the 4 cups of cold water. Soak for at least 30 minutes, up to 2 hours, to remove excess starch.

Dry and first fry (blanch)

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Pour 1.5 cups vegetable oil into a heavy-bottomed pot or Dutch oven and heat to 300°F (150°C) — if you don't have a thermometer, heat until oil shimmers but doesn't brown. Working in batches, fry the potatoes for 4–5 minutes until softened and pale (not browned). Use a slotted spoon to transfer blanched fries to a wire rack lined with paper towels. Let rest 10 minutes.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden-brown and crisp. Drain on a rack or paper towels. Immediately season with the 2 tsp fine sea salt and 1 tsp freshly ground black pepper while hot. Keep fries warm in a single layer in a low oven (200°F / 95°C) if needed until steak is ready.

Garlic Herb Aioli (for serving)

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tbsp finely chopped parsley, 1 tsp chopped chives, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.

Steak

Bring to room temperature and season

Remove the strip steaks from the refrigerator 30–45 minutes before cooking to bring to room temperature. Pat both sides dry with paper towels. Rub each steak lightly with 1 tablespoon olive oil. Generously season both sides with kosher salt (about 1 tablespoon total per steak) and 1/2 tablespoon freshly ground black pepper per steak (adjust to taste). Let rest for 5 minutes after seasoning so salt starts to penetrate.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tablespoon olive oil and swirl. Place steaks in the pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip the steaks and add 2 tablespoons unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steaks (basting) continuously for 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness: 3–4 minutes per side for medium (135°F / 57°C).

Rest and slice

Transfer steaks to a cutting board and tent loosely with foil. Let rest for 5–10 minutes to allow juices to redistribute. Slice steaks against the grain into 1/4-inch thick slices. If desired, spoon any flavored butter left in the pan over the sliced steak.