Entrée: France – Steak Frites (Steak and Fries)

Serving Size: 2

Approximate Time

Prep 50 min

Cook 30 min

Additional 10 min

Total 1 hr 30 min

Ingredients

2 large russet potatoes (about 1.5 lb / 700 g), peeled or scrubbed
2 tbsp distilled white vinegar
1 tbsp fine sea salt, plus more to season
2 qt (2 L) peanut, canola, or other high-heat frying oil
1 tbsp cornstarch or rice flour (optional)
Flaky salt, to finish
2 tbsp finely chopped parsley (optional)
2 ribeye or New York strip steaks (10–12 oz / 280–340 g each; 1–1.25 in / 2.5–3 cm thick)
1 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil (canola or grapeseed)
2 tbsp unsalted butter
3 garlic cloves, lightly crushed
2–3 sprigs fresh thyme or rosemary
1 / 4 cup (60 ml) dry red wine or brandy (optional)
1 / 2 cup (120 ml) beef stock (optional)
1 tsp Dijon mustard (optional)
1 tbsp cold unsalted butter (optional)

Instructions

Prep the potatoes: Cut potatoes into 1/4-inch (6 mm) batons. Rinse under cold water until the water runs mostly clear, then soak in fresh cold water for 20–30 minutes to remove excess starch.
Parboil: Bring a large pot of water to a boil with the vinegar and 1 tbsp salt. Drain the potatoes, add to the boiling water, reduce to a gentle simmer, and cook 6–8 minutes until just tender on the edges but not falling apart.
Dry and chill: Drain carefully. Let the potatoes steam-dry in the colander 2–3 minutes, then spread on a baking sheet to cool completely. For extra crispness, toss gently with 1 tbsp cornstarch once surface moisture is gone. Refrigerate 30 minutes (or freeze 15–20 minutes) to firm up.
First fry (blanch): Heat oil in a deep pot to 325°F (165°C). Fry potatoes in batches without crowding for 4–5 minutes until pale and tender but not browned. Drain on a rack or paper towels and cool at least 20 minutes.
Second fry (crisp): Increase oil to 375°F (190°C). Fry blanched potatoes in batches 2–3 minutes until golden and crisp. Drain, then immediately season with salt and toss with chopped parsley if using. Keep warm in a low oven (200°F / 95°C) while cooking steak.
Season steaks: Pat steaks very dry. Season all over with kosher salt and black pepper. Let sit at room temperature 30–45 minutes while you fry the potatoes (or at least 15 minutes if short on time).
Sear: Heat a heavy skillet (cast iron or stainless) over medium-high until very hot. Add 1 tbsp neutral oil, then lay in steaks. Sear 2–3 minutes without moving until a deep crust forms. Flip and sear 2–3 minutes on the second side.
Baste with aromatics: Reduce heat to medium. Add butter, crushed garlic, and thyme/rosemary to the pan. Tilt the pan and baste steaks continuously 60–90 seconds per side.
Cook to temperature: Continue cooking, flipping every 30–45 seconds, until desired doneness (about 120°F/49°C rare, 125–130°F/52–54°C medium-rare, 135°F/57°C medium).
Rest: Transfer steaks to a rack or plate, tent loosely with foil, and rest 5–10 minutes to retain juices.
Optional pan sauce: Pour off excess fat, leaving about 1 tbsp and the browned bits. Return pan to medium-high. Add wine or brandy, scrape up fond, and reduce by half (1–2 minutes). Add beef stock, simmer to a light syrup (2–3 minutes). Off heat, whisk in Dijon and 1 tbsp cold butter until glossy. Season to taste.
Serve: Slice steaks against the grain or serve whole. Plate with a mound of hot, crisp frites. Spoon pan sauce over the steak or top with a pat of butter. Finish fries with flaky salt and more parsley if desired.
Tips: Work in batches to avoid crowding during frying and searing. Keep fries warm in a low oven while steaks rest. If you prefer oven fries, toss batons with 2 tbsp oil and 1 tsp salt, bake at 450°F/230°C on preheated sheets 25–35 minutes, flipping once, until crisp.