Steak Frites Recipe

Temper and season

Remove the steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (about 1.5 tsp salt, 1 tsp pepper total).

Preheat pan

Heat a heavy skillet or cast-iron pan over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear and baste

Place the steak in the hot pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, the smashed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 2–3 minutes. Cook until the internal temperature reaches desired doneness: about 125°F (52°C) for medium-rare, 130–135°F (54–57°C) for medium. Total cook time will be ~5–7 minutes depending on thickness.

Rest Steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes so juices redistribute. Reserve pan juices for a drizzle if desired.

If you don't have pre-roasted garlic, roast a whole head: slice off top, drizzle with oil, wrap in foil and roast at 400°F / 200°C for 30–35 minutes until soft. For this recipe, squeeze out and mash 2 roasted garlic cloves. In a small bowl combine 1/2 cup mayonnaise, mashed roasted garlic, 1 tsp lemon juice, 1/2 tsp Dijon, 1/2 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until serving.

In a small bowl combine 1/2 cup finely chopped flat-leaf parsley, 1 tbsp finely chopped fresh oregano (or 1/4 tsp dried), 1 minced garlic clove, 1 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir thoroughly and let sit 10–15 minutes at room temperature to allow flavors to marry. Taste and adjust vinegar, salt, or oil as needed.

Prep potatoes

Peel (optional) and cut 2 large russet potatoes into 1/3" matchstick fries. Rinse in cold water until water runs clear to remove excess starch. Pat dry thoroughly with clean kitchen towels or paper towels. If using, toss fries with 1 tbsp cornstarch to help extra crisping, then shake off any excess.

Fry (double-fry method)

Heat 3–4 cups vegetable oil in a heavy pot to 325°F (163°C) for the first fry. Working in batches, blanch fries for 3–4 minutes until tender but pale. Remove to a wire rack or paper towels to drain and cool for 8–10 minutes. Increase oil temperature to 375°F (190°C). Fry batches again until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper.

Finish with truffle and parmesan

While hot, toss fries with 1/3 cup grated Parmesan, 1 tsp truffle oil, and 1 tbsp finely chopped parsley. Toss gently so cheese melts slightly and oil distributes evenly. Adjust seasoning with finishing salt if desired.

Slice the rested steak against the grain into 1/4"–1/2" slices. Arrange slices on a warm plate next to a generous portion of truffle Parmesan fries. Spoon 1–2 tablespoons chimichurri over the steak or serve on the side. Add a dollop (about 2 tablespoons) of roasted garlic aioli beside the fries. Drizzle any reserved pan juices lightly over the steak and finish with a light sprinkle of coarse sea salt and a microgreen or parsley sprig if using.

Serve immediately while fries are hot and steak is warm. Estimated plating per serving: 1 steak (10 oz), ~2 cups fries, 2 tbsp chimichurri, 2 tbsp aioli.