Steak Frites Recipe

Temper and season

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towel. Evenly season both sides with kosher salt (about 1 tsp per steak) and freshly ground black pepper.

Sear and bast

Heat a heavy cast-iron skillet over high heat until smoking hot. Add the neutral oil and swirl to coat. Place steaks in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and add the unsalted butter, thyme sprigs, and crushed garlic. Tilt the pan and spoon the melted butter over the steaks (baste) for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness.

Rest and finish

Transfer steaks to a cutting board and rest loosely tented with foil for 8–10 minutes. While resting, spoon any flavored butter from the pan over the steaks. Finish with a light sprinkle of coarse sea salt just before serving.

Prep potatoes

Wash and peel the russets if desired. Cut into 1/4–1/2 inch (6–12 mm) matchstick fries. Place cut fries in a bowl of cold water and soak at least 30 minutes, up to 2 hours, to remove excess starch. Drain and rinse, then pat completely dry with kitchen towels or paper towels.

Par-cook (optional two-step frying for extra crisp)

Option A - Oven: Preheat oven to 425°F (220°C). Toss dried fries with 2 tbs duck fat, spread on a baking sheet in a single layer, roast 15–20 minutes until pale golden, turn once. Option B - Frying: Heat oil (vegetable or peanut) to 325°F (163°C) and fry fries in batches 3–4 minutes until soft but not colored. Drain on paper towels. Increase oil temp to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain.

Finish in duck fat and season

If you used the oven par-cook, melt remaining duck fat in a skillet over medium-high heat and toss roasted fries briefly to coat and crisp, about 2–3 minutes. If double-frying, transfer drained fries briefly into 2 tbs duck fat heated in a large bowl or pan and toss to coat. Immediately season with fine sea salt and freshly ground black pepper. Drizzle truffle oil sparingly (1 tsp) and toss with chopped parsley. Serve hot.

Reduce wine

In a small saucepan over medium heat, combine the minced shallot and red wine with the thyme sprigs and bay leaf. Bring to a simmer and reduce until reduced to about 2–3 tablespoons (concentrated), about 12–15 minutes.

Build the sauce

Add the beef demi-glace (or quality beef stock) to the reduced wine and bring to a gentle simmer. Cook until the sauce coats the back of a spoon and has slightly thickened, about 6–8 minutes. Remove thyme sprigs and bay leaf. Strain the sauce through a fine mesh sieve into a clean pan or bowl, pressing on solids to extract flavor.

Mount with butter and season

Return the strained sauce to low heat. Whisk in the cold cubed butter, one piece at a time, to emulsify until the sauce is glossy and slightly thickened. Season with salt and freshly ground black pepper to taste. Keep warm (do not boil) until ready to serve.

Mix

In a small bowl, combine mayonnaise, Dijon and whole-grain mustards, grated garlic, lemon juice, salt, and pepper. Whisk until smooth and homogenous. Taste and adjust acidity or salt as needed. Chill until service.

Slice the rested steaks against the grain into 1/4–1/2 inch slices or serve whole. Arrange fries alongside or in a separate basket. Spoon warm bordelaise over the steak or serve on the side in a small pitcher. Place a dollop or small ramekin of mustard aioli next to the fries. Garnish fries with parsley and optionally microgreens. Serve immediately.