Steak Frites Recipe

Bring to room temperature and season

Remove steaks from refrigerator 45–60 minutes before cooking so they come to room temperature. Pat dry with paper towels. Generously season both sides and the edges with kosher salt and freshly ground black pepper; press seasoning into the meat.

Sear and roast

Preheat oven to 400°F (200°C). Heat an oven-safe heavy skillet (cast iron preferred) over high heat until smoking. Add neutral oil and swirl to coat. Place steaks in the skillet and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Butter-baste and finish in oven

Reduce heat to medium-high. Add unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. As butter melts, tilt the pan slightly and spoon melted butter over the steaks repeatedly for 1–2 minutes. Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. This typically takes 4–6 minutes depending on thickness. Remove steaks to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing.

While steaks rest (or earlier), make the sauce: In a small saucepan combine 1 cup ketchup, 2 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tbsp red wine vinegar, 2 tsp brown sugar, 1 tsp soy sauce, 1 tsp smoked paprika, 1 tsp hot sauce (if using) and 1 tsp black pepper. Bring to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat and simmer 6–8 minutes until slightly thickened and flavors meld. Taste and adjust seasoning (more vinegar for brightness, more sugar for sweetness). Keep warm. Yield ~1¼ cups.

Make tarragon reduction

In a small saucepan combine 1 tbsp white wine vinegar, 1 tbsp dry white wine, and the finely minced shallot. Add 1 tbsp of the chopped tarragon. Bring to a gentle simmer and reduce until about 1–2 teaspoons of liquid remain (3–5 minutes). Strain off solids and reserve the reduction; cool slightly.

Emulsify egg yolks

In a heatproof bowl (or the top of a double boiler) whisk together 3 egg yolks and the reduced vinegar mixture. Place bowl over barely simmering water (bowl should not touch water). Whisk constantly until yolks thicken and become pale and ribbon-like — about 3–5 minutes.

Incorporate butter

Remove bowl from heat. Very slowly drizzle in 8 tbsp melted warm clarified butter while whisking constantly to create a thick, glossy emulsion. If sauce becomes too thick, whisk in 1 tsp warm water. Stir in 1 tsp lemon juice, 1 tsp salt, 1/4 tsp white pepper or pinch cayenne, and the remaining 1 tbsp chopped tarragon. Keep béarnaise warm in a thermos or over very low heat; do not overheat or it will separate.

Cut and rinse potatoes

Cut peeled russets into 1/3–1/2 inch batons. Place cut fries in a large bowl of cold water and rinse, then soak 30–60 minutes (or refrigerate in water up to 8 hours) to remove surface starch. Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Toss the dried fries with 2 tsp cornstarch to help crisping. Working in batches, fry fries 4–5 minutes until pale, soft and just cooked through but not browned. Remove to a wire rack or paper towels and let cool. Increase oil temperature to 375°F (190°C).

Second fry (crisp)

When oil reaches 375°F (190°C), fry batches of fries 2–3 minutes until golden-brown and crisp. Drain on paper towels or a rack. While hot, season with fine sea salt, cracked black pepper, and optional garlic powder. Toss with chopped parsley if using. Serve immediately.

Slice the rested steaks against the grain into 1/4–1/2 inch slices. Arrange slices on plates with a generous portion of bistro fries. Spoon a couple of tablespoons of housemade steak sauce into a small ramekin or drizzle lightly over the meat as desired. Add a small ladle (or dollop) of warm béarnaise alongside or over the steak. Sprinkle coarse sea salt or fleur de sel over the steak, garnish béarnaise with a pinch of extra tarragon, and serve with lemon wedges if desired.