The Perfect Steak Frites
A beautifully seared steak paired with crispy, golden frites, this classic dish delivers the perfect balance of simplicity and indulgence. It’s an elevated yet approachable meal that brings restaurant-quality flavor to your table with minimal effort.
Ingredients
For the Steak
- 2 pcs New York Strip Steaks (about 1-inch thick, 10–12 oz each)
- 1½ tsp Kosher Salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 3 pcs garlic cloves, minced
- 2 pcs sprigs fresh rosemary or thyme
For the Frites
- 4 pcs Large russet potatoes (about 2 lbs total)
- 6 cups vegetable oil
- 1½ tsp Salt
Instructions
- Cut your potatoes into thin strips and rinse them well—this removes excess starch and helps with crisping. Dry them thoroughly before frying.
- Fry at 325°F until lightly golden. This cooks the inside without over-browning.
- Increase heat to 375°F and fry again until crisp and golden. This is what creates that signature texture.
- Salt your fries while they’re still hot—this is when it adheres best.
- Use a very hot pan. Sear each side for 3–4 minutes, depending on thickness and desired doneness.
- Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak continuously.
- This step is non-negotiable. Resting allows the juices to redistribute, keeping the steak tender.
- Slice against the grain and plate alongside your frites and sauce.