Steak Frites Recipe

Prep and par-cook

Cut potatoes into evenly sized batons (1/3–1/2 in). Rinse in cold water until water runs clear to remove starch. Soak in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator. Drain and dry thoroughly on kitchen towels.

First fry (blanch)

Heat vegetable oil in a deep pot or fryer to 300°F (150°C). Fry potatoes in small batches for 4–6 minutes until softened but not browned. Remove to a wire rack or paper towel-lined tray to drain and cool. Increase oil temperature to 375°F (190°C) when ready for final fry.

Final fry and finish

When oil reaches 375°F (190°C), fry potatoes in batches for 2–3 minutes until golden and crisp. Drain well, toss immediately with 1 tbs neutral oil, fine sea salt, and freshly ground black pepper. If using, sprinkle grated Parmesan or chopped chives while still hot. Keep warm in a low oven (200°F / 95°C) on a rack while finishing steak and sauces.

In a small bowl, mash the room-temperature butter with the chopped parsley, minced shallot, lemon zest, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until evenly combined. Shape into a log on plastic wrap or a small container, chill until firm. Slice into rounds to top steaks when serving.

Make reduction

In a small saucepan, combine white wine vinegar, dry white wine, minced shallot, and 2 tbs whole tarragon (reserve 1 tbs chopped). Simmer over medium heat until liquid has reduced to about 2 tbs. Strain into a heatproof bowl and let cool slightly.

Emulsify

Set the bowl over a saucepan of barely simmering water (double boiler). Whisk in the egg yolks and continue whisking until mixture thickens and becomes pale and ribbon-like (takes several minutes). Remove from heat.

Finish with butter

Very slowly drizzle in warm clarified butter while whisking continuously to create a smooth emulsion. If sauce thickens too quickly, add 1 tsp warm water to loosen. Stir in the reserved 1 tbs chopped tarragon, 1 tsp lemon juice, 1/2 tsp salt and a pinch of white pepper or cayenne. Keep warm (not hot) until service. If necessary, hold over warm water and whisk gently before serving.

Bring hanger steak to room temperature (20–30 minutes). Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (use measured amounts above).

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Sear steak 2–3 minutes per side for medium-rare depending on thickness (internal temp about 125–130°F / 52–54°C). If the steak is thick, sear edges 30–45 seconds and finish in a preheated 400°F (200°C) oven for a few minutes to reach desired doneness.

During the last minute of cooking, add 1 tbs butter and a sprig of thyme (or tarragon) to the pan; tilt the pan and spoon the melted butter over the steak to baste. Remove steak to a cutting board and rest for 8–10 minutes.

Slice steak across the grain into 1/4–1/2 in slices. Arrange on warm plates, place a slice of Maître d'Hôtel butter on top of the warm steak to melt, and spoon Sauce Béarnaise on the side or a small drizzle over the steak. Serve sexy fries alongside and garnish with extra chopped tarragon or thyme if desired.