Steak & Frites* Recipe

Prepare potatoes

Cut russet potatoes into 1/4"–3/8" sticks for classic frites. Rinse the cut fries thoroughly under cold water until the runoff is clear to remove excess starch. Place fries in a bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours) to firm them and remove additional starch.

First fry / blanch

Drain the chilled potatoes and pat completely dry with clean kitchen towels or paper towels. In a heavy-bottomed pot or deep fryer, heat 1 to 1 1/2 cups oil to 300°F (about low-medium). If you do not have a thermometer, heat until oil shimmers but is not smoking. Fry the potatoes in batches (do not overcrowd) for 4–5 minutes until tender but without much color. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.

Second fry / crisp

Increase oil temperature to 375°F (high). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a wire rack and immediately season with kosher salt and a light grind of black pepper if using. Keep warm in a single layer in a low oven (200°F) while finishing steaks.

Bring steak to room temperature & season

Pat the tenderloin tips dry with paper towels. Let sit at room temperature 20–30 minutes before cooking. Season evenly with kosher salt, freshly ground black pepper, and garlic powder on all sides.

Sear the steak tips

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tablespoon olive oil and swirl to coat. Add the seasoned tenderloin tips in a single layer without crowding; sear 2–3 minutes undisturbed to form a brown crust. Flip and sear the other side 1.5–3 minutes until crusted and an instant-read thermometer reads about 125°F for medium-rare (adjust time for desired doneness).

Finish with butter

Reduce heat to medium. Add 1 tablespoon butter, the smashed garlic clove and rosemary sprig (if using) to the pan. Tip the pan slightly and spoon the melted butter over the steak tips for 30–60 seconds to baste and finish. Remove steaks to a cutting board and let rest for 5 minutes. Squeeze lemon wedge over the meat if desired before serving.

Make quick aioli

While fries are chilling or steaks are resting, whisk together 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1/4 teaspoon minced garlic, 1/8 teaspoon salt and a pinch of black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

Arrange a generous handful of hot frites alongside the rested tenderloin tips (leave tips whole or slice against the grain). Serve immediately with the optional aioli or steak butter on the side. Yielding about 4 small steak portions and enough fries for the serving size below.