Steak Frites Recipe

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/4- to 1/3-inch thick sticks. Place cut fries in a large bowl of cold water.

Soak for at least 30 minutes and up to 2 hours to remove excess starch. Add 1 tsp white vinegar to the soak water if using. Rinse the potatoes under cold running water until water runs clear.

Dry the potato sticks thoroughly on clean kitchen towels or paper towels. Excess moisture will cause oil to splatter and reduce crispness.

Heat oil in a heavy-bottomed pot or deep fryer to 320°F (160°C) for the first blanch. If you don't have a thermometer, heat over medium until oil shimmers but is not smoking.

Working in batches (do not overcrowd), fry the potatoes for 4–5 minutes until soft and pale (not browned). Remove with a slotted spoon and drain on paper towels. Let the blanched fries cool for at least 10 minutes; they can be held at room temperature.

Increase oil temperature to 375°F (190°C) for the second fry. Fry the cooled fries in batches for 2–3 minutes until deep golden and crisp. Drain on paper towels and immediately season with 1 tsp finishing salt while still hot.

Bring the steaks to room temperature for 20–30 minutes before cooking. Pat both sides dry with paper towels—moisture prevents a good sear.

Season both sides of each steak generously with the 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a large heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat the pan.

Place the steaks in the pan away from you to avoid splatter. Sear without moving for 3–4 minutes until a deep brown crust forms.

Flip the steaks and add 2 tbs unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter over the steaks continuously for 2–3 minutes, or until the internal temperature reaches desired doneness (about 120–125°F for rare, 130°F for medium-rare, 140°F for medium).

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–10 minutes so the juices redistribute.

Slice steaks against the grain into 1/4-inch slices just before serving, or serve whole.

While the steaks rest, combine 3 tbs softened unsalted butter, 1 tbs finely chopped parsley, 1 tsp lemon zest, 1 tsp minced garlic, and a pinch of salt in a small bowl. Mix until smooth and form into a small log or spoon into a ramekin.

Place a slice of the garlic herb butter on the hot steak slices to melt, or serve the butter alongside the steak as a finishing sauce.