Steak Frites Recipe

Prepare and soak

Cut each peeled russet potato into 1/3" sticks (matchstick fries). Place cut fries into a large bowl and cover with cold water. Add 1 tablespoon salt to the soaking water and refrigerate or let sit for at least 30 minutes (preferably 1 hour) to remove excess starch.

First fry (blanch)

Drain the soaked fries and rinse under cold water until clear. Pat thoroughly dry with kitchen towels. Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until soft but not colored. Remove and drain on a rack or paper towels. Let cool for 10–15 minutes.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately toss with fine sea salt. Keep warm in a low oven (200°F / 95°C) on a baking sheet if serving later.

Char scallions

Heat a grill pan or cast-iron skillet over high heat until smoking. Trim roots and any tough tips from scallions. Brush lightly with a little olive oil and char scallions until blackened in spots and softened, about 2–3 minutes per side. Let cool slightly.

Blend chimichurri

Roughly chop charred scallions and place in a medium bowl with parsley and oregano. Add lemon juice, red wine vinegar, red pepper flakes, salt and pepper. Slowly whisk in extra-virgin olive oil until emulsified. Taste and adjust seasoning. Chimichurri can be made up to 2 hours ahead and held at room temperature or refrigerated and brought back to room temp before serving.

Bring steak to room temperature and season

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

Sear and finish

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add neutral oil and when shimmering place steaks in pan without crowding. Sear undisturbed for 2–3 minutes to form a brown crust. Flip and add butter, smashed garlic and thyme to the pan. Tilt the pan and spoon the melted butter, garlic and thyme over the steaks for another 2–3 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time for desired doneness (add 1–2 minutes per side for medium).

Rest and slice

Transfer steaks to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. Slice against the grain into 1/4"–1/2" slices if serving family-style or leave whole.

Finish with chimichurri

Spoon charred scallion chimichurri over the sliced steak or serve alongside. Reserve extra chimichurri for guests to add to fries or salad.

For guests choosing salad instead of fries: toss mixed greens with olive oil, red wine vinegar, salt and pepper just before serving and plate alongside the steak. Dress lightly to keep the greens crisp.

Place the steak (sliced or whole) on warmed plates. Add a generous portion of house-made fries or the tossed salad. Spoon additional charred scallion chimichurri over the steak and serve immediately. Offer extra salt, pepper and chimichurri at table.