Steak & Frites Recipe

Prep and soak

Peel (optional) and cut potatoes into 1/4–1/2 inch (6–12 mm) matchsticks. Place cut potatoes in a large bowl of ice water and refrigerate for at least 30 minutes and up to 2 hours to remove excess starch.

Dry and first fry (blanch)

Drain potatoes and dry thoroughly with kitchen towels. Heat 1.5 cups of neutral oil in a heavy pan or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove to a paper towel–lined tray and let cool.

Final fry

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes, or until golden and crisp. Drain on paper towels, sprinkle with kosher salt and flaky finishing salt if using. Keep warm in a low oven (200°F / 95°C) while finishing steak and sauce.

Make tarragon reduction

Combine white wine vinegar, white wine, minced shallot, and half the chopped tarragon in a small saucepan. Simmer over medium-low heat until reduced to about 1 tablespoon (about 4–6 minutes). Strain out shallot and tarragon, reserving the liquid and discarding solids.

Prepare double boiler

Place egg yolks in a stainless steel or glass bowl. Add the warm reduction and whisk to combine. Set bowl over (not touching) simmering water to create a gentle bain-marie.

Emulsify

Whisk the egg yolk mixture constantly over the bain-marie until thickened and ribbon-coating — it should reach about 150–160°F (65–71°C). Remove from heat.

Incorporate butter and mustard

Whisk in softened or clarified butter, a tablespoon at a time, until fully emulsified and smooth. Whisk in Dijon mustard, remaining chopped tarragon, a pinch of white pepper or cayenne, and salt. Taste and adjust seasoning. Keep warm (not hot) until serving; if it gets too thick, whisk in a teaspoon of warm water to loosen.

Bring to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add vegetable oil and swirl to coat. Place steaks in pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip steaks, add butter, crushed garlic and thyme/rosemary sprigs, and continue to cook for another 2–3 minutes while tilting the pan and spooning hot butter over steaks (basting). Cook to desired doneness: about 3–4 minutes per side for medium-rare depending on thickness (use an instant-read thermometer — 125–130°F / 52–54°C for medium-rare).

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Finish

If desired, spoon a little of the warm mustard Béarnaise over each steak or serve sauce on the side. Slice steaks across the grain for serving.

Just before serving, toss the baby arugula or mixed greens with olive oil, red wine vinegar, a pinch of salt and pepper. Dress lightly so greens remain vibrant and peppery.

Arrange greens on plates alongside sliced steak and frites, and spoon or serve mustard Béarnaise on the side or over the steak as preferred.