Steak Frites
Pan-seared strip steak pairs with crisp, double-fried russet potatoes and whipped lemon herb butter for a classic French bistro dinner at home in under 30 minutes.
Equipment
- Stand mixer with paddle attachment
- Deep fryer or heavy pot
- Large heavy frying pan
- Baking sheet with parchment paper
- Tongs
Ingredients
For the Butter
- 3 sticks softened unsalted butter
- 1 tablespoon minced fresh rosemary
- 2 tablespoons minced fresh thyme
- ¼ cup sliced green onions
- 2 cloves garlic, finely minced
- 1 zest and juice of lemon
- 2 teaspoons coarse salt
- ½ teaspoon pepper
For the Fries
- 3 russet potatoes cut into batonnet slices
- coarse salt to taste
For the Steak
- 2 12-ounce New York strip steaks
- 2 tablespoons olive oil
- 8-10 sprigs fresh thyme
- 8-10 cloves garlic
- 4 tablespoons unsalted butter
- coarse salt and pepper to taste
Instructions
Butter
- Beat the softened butter in a stand mixer fitted with the paddle on high speed for 5-7 minutes. Stop when it looks paler, fuller, and noticeably fluffy.
- Mix in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until evenly distributed. The butter should look light and speckled with herbs, with no streaks of lemon juice remaining.
Fries
- Place the potato batonnets in cold water and swish them around with your hands. The water will turn cloudy as surface starch loosens from the potatoes.
- Drain the potatoes, rinse them once more, and drain away all excess water. Dry potatoes help the oil stay steady instead of sputtering and steaming.
- Fry the potatoes in a deep fryer or heavy pot of oil at 300°F for 3 minutes, then transfer them to a parchment-lined baking sheet. They should look pale and cooked through, with active bubbling that begins to soften as moisture escapes.
- Raise the oil to 350°F and fry the potatoes for 3-5 minutes just before serving. When they are well browned and crisp, toss them with coarse salt in a large bowl.
Steak
- Season both sides of the strip steaks with coarse salt and pepper. The surface should be dry and evenly coated so the seasoning can form part of the crust.
- Heat the olive oil in a large frying pan over high heat until it smokes, add the steaks, then reduce the heat to medium and press them down for 15 to 20 seconds. Leave the steaks undisturbed for 2-3 minutes so a dark golden crust can develop.
- Turn the steaks, add the thyme, garlic, and butter, then spoon the foaming butter over the meat for 2-4 minutes. The foam shifts from white to nutty golden and smells deeply aromatic when the basting is on track.
- Move the steaks off the heat and rest them for 3-4 minutes before slicing and serving with the butter and fries. A rested medium-rare steak gives slightly under gentle finger pressure and holds onto more of its juices.
Notes
Timing tip: Complete the first fry at 300°F before searing the meat. Then execute the second fry at 350°F while the steaks rest for 3 to 4 minutes so both arrive hot at the table.
Texture tip: Pat steaks completely dry before seasoning to encourage a deep pan sear, and spread blanched fries flat on parchment rather than piling them in a bowl so steam escapes freely.
Storage and reheating: Store cooled steak and fries in separate airtight containers in the refrigerator. Reheat frites in a hot oven or air fryer to regain crispness, and warm the steak gently in a skillet with a knob of butter.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.