Steak Frites Recipe

Prep and soak

Cut potatoes into 1/4 - 1/3 inch sticks. Rinse under cold water, then place in a bowl with cold water and ice. Soak for 30 minutes to 1 hour to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat 3 inches of oil in a heavy pot or fryer to 325°F (163°C). Fry potatoes in small batches for 3–4 minutes until they are softened but not colored. Remove to a wire rack or paper towel-lined tray to drain and cool. Maintain oil temperature.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove, drain on a rack, and immediately season with kosher salt (about 1 tsp total) while hot.

In a small bowl, combine 3 tablespoons softened unsalted butter, chopped parsley, chives, lemon zest, sea salt, and 1/4 tsp black pepper. Mix until smooth and homogeneous. Shape into a log on plastic wrap if desired and chill briefly to firm up, or keep at room temperature to finish steak.

Heat a small sauté pan over medium heat and add 1 teaspoon tomato paste and the minced shallot. Cook 1–2 minutes until fragrant and shallot is softened but not browned.

Add 3 tablespoons dry red wine to deglaze the pan, scraping any browned bits, and reduce by about half (1–2 minutes).

Add 1 cup beef stock and the thyme sprig. Bring to a simmer and reduce gently until the sauce coats the back of a spoon, about 8–10 minutes. Discard thyme sprig.

Off heat, whisk in 1 tablespoon cold unsalted butter a little at a time to mount the sauce and add sheen. Season to taste with salt and pepper. Keep warm.

Pat the 10 oz NY strip steak dry with paper towels. Generously season both sides with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Let rest at room temperature for 20–30 minutes if time allows.

Preheat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon canola oil and swirl to coat. When the oil is shimmering and just starting to smoke, place the steak in the pan away from you.

Sear steak without moving for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and herb over the steak repeatedly (baste) for another 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- 1 minute for rarer/more done steaks. Use an instant-read thermometer for accuracy.

Transfer steak to a cutting board and rest 5–7 minutes. Top with a slice or dollop (about 1 tablespoon) of herb butter while resting so it melts into the steak.

Slice steak against the grain into 1/4-inch slices. Arrange on plate alongside fries and spoon red wine demi over or beside the steak. Serve immediately.