Steak Frites Recipe

Make herb butter

In a medium bowl, combine 6 tablespoons softened unsalted butter with chopped parsley, chives, minced thyme, lemon zest, and minced garlic. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly until evenly distributed. Shape into a log using plastic wrap and chill in the refrigerator for at least 20 minutes (or in the freezer for 10 minutes) to firm up before serving.

Prep potatoes

Cut peeled russet potatoes into 1/4- to 1/3-inch batons. Place cut fries into a large bowl of cold water and add about 1 liter of cold water to cover. Soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep-fryer to 325°F (160°C). If you don't have a thermometer, heat until oil bubbles gently when a fry is added. Blanch batches of fries for 4–5 minutes until tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes.

Optional toss with cornstarch

If extra crispness is desired, lightly toss the cooled blanched fries with 1 teaspoon cornstarch evenly before the second fry.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the chilled/blanched fries in small batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack and immediately season with fine sea salt.

Bring steaks to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons neutral oil and heat until shimmering. Place steaks in the pan, pressing slightly so they make full contact. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Reduce heat to medium and add 2 tablespoons unsalted butter to the pan (optional). Spoon melted butter over the steaks and continue cooking to desired doneness: for rare 120–125°F (about 2–3 minutes after sear), medium-rare 130–135°F (about 3–4 minutes), medium 140–145°F (4–5 minutes). Use an instant-read thermometer for accuracy.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute. Top each steak with a slice of chilled herb butter just before serving so it melts over the hot meat.

Dress greens

Just before serving, in a small bowl whisk 2 teaspoons extra-virgin olive oil with 1 teaspoon red wine vinegar, a pinch of salt and a pinch of freshly ground black pepper. Toss the mixed baby greens lightly with the dressing so leaves are evenly coated but not soggy.

Divide rested steaks among 4 plates. Place a generous portion of hot frites alongside each steak and add a small heap of dressed mixed greens. Place a medallion or slice of the chilled herb butter on top of each steak so it melts. Serve immediately.