Steak Frites Recipe
Make Steak Frites Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steaks
Frites (French fries)
Optional Herb Butter / Sauce
Method
Frites (French fries)
- 1
Prep and soak
Wash and peel (optional) the russet potatoes. Cut them into 1/3 inch (about 8 mm) sticks for classic frites. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry on clean kitchen towels or paper towels.
- 2
Blanch (first fry)
Heat about 1 cup oil in a heavy pot or deep fryer to 300°F (150°C). Add a handful of fries—do not overcrowd—and blanch until just tender but not colored, about 4–6 minutes. Remove with a slotted spoon to a paper towel–lined sheet pan. Repeat with remaining fries. Let fries cool while you cook the steaks; you can refrigerate for up to 1 hour if needed.
- 3
Crisp (second fry)
When ready to serve, heat the oil to 375–390°F (190–199°C). Fry the blanched fries in batches until golden brown and crisp, 2–4 minutes per batch. Drain on paper towels, season immediately with finishing salt, and keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the steaks.
Steaks
- 4
Bring steaks to room temperature and season
Remove steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat both sides dry with paper towels. Season generously and evenly with kosher salt (about 1 tsp per steak surface) and freshly ground black pepper.
- 5
Sear the steaks
Heat a large heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. Place steaks in the pan and sear without moving until a deep brown crust forms, about 2.5–3.5 minutes per side for medium-rare depending on thickness (adjust time for thinner or thicker steaks).
- 6
Finish with butter, garlic and herbs
Reduce heat to medium. Push the steaks to one side, add the 2 tbs unsalted butter, crushed garlic cloves, and thyme or rosemary to the pan. As the butter foams, tilt the pan slightly and spoon the melted butter, garlic, and herb mixture over the steaks repeatedly (baste) for 1–2 minutes to finish cooking. For a 1-inch steak, aim for an internal temp of 125–130°F (52–54°C) for medium-rare. Transfer steaks to a cutting board and rest loosely tented with foil for 5–10 minutes so juices redistribute.
- 7
Optional Herb Butter / Sauce
- 8
Make herb butter
In a small bowl, combine the softened unsalted butter with chopped parsley, lemon zest, and Dijon mustard if using. Mix until smooth and homogeneous. Form into a small log on plastic wrap if you want neat slices, or spoon directly onto hot steak to melt.