Steak Frites Recipe

Prep potatoes

Wash and peel the potatoes (peel optional). Cut each potato into 1/4-inch to 1/3-inch sticks for classic frites. Place cut fries in a large bowl of cold water as you work.

Soak

Add 1 tablespoon white vinegar to the bowl of cut potatoes, then fill with cold water to cover. Soak for 30 minutes to 1 hour to remove excess starch (minimum 30 minutes recommended).

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and prevent crisping.

First fry (blanch)

Heat 2 to 3 cups of neutral oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase heat and bring oil to 375–400°F (190–200°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towels and immediately season with 1 teaspoon fine sea salt. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Bring steak to room temperature

Remove the 8 oz flat iron steak from the refrigerator 30–45 minutes before cooking to take the chill off. Pat dry with paper towels.

Season

Season both sides of the steak generously with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms.

Flip & baste

Flip the steak and add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 2–3 minutes, cooking until the internal temperature reaches 125–130°F (52–55°C) for medium-rare. Adjust time slightly for desired doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute. Spoon any pan juices and melted butter over the steak before slicing.

Slice & finish

Slice the steak thinly against the grain and arrange on a warm plate alongside the frites. Sprinkle chopped parsley over the fries (optional) and serve with lemon wedge and aioli or ketchup on the side.