Steak & Eggs Frites Recipe

Prepare potatoes

Peel (optional) and cut potatoes into 1/4–1/2 inch (6–12 mm) matchstick fries. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Pat thoroughly dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Add fries in a single layer (work in batches) and blanch for 4–6 minutes until pale and slightly softened but not browned. Remove with a slotted spoon onto a wire rack or paper towels to drain and cool. Increase oil temperature to 375°F (190°C) after all batches are blanched.

Final fry

When oil reaches 375°F (190°C), fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack, immediately season with 1 tsp salt and optional parsley while hot. Keep warm in a low oven (200°F/95°C) if needed until serving.

Bring steaks to room temperature & season

Remove petit filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt (about 1 tsp per steak) and freshly ground black pepper. Press seasonings gently into the meat.

Sear and baste

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl. Place steaks in the pan without crowding and sear for 2–3 minutes on the first side until a deep brown crust forms. Flip steaks, add 2 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks repeatedly (baste) for 1.5–3 minutes, until an instant-read thermometer reads 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. Adjust time slightly depending on thickness.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. Spoon any buttery pan juices over steaks before serving.

Fry eggs

When fries and steaks are nearly ready, heat 1 tbs butter or oil in a small nonstick skillet over medium heat. Crack eggs into the pan. For sunny-side-up: cook gently 2–3 minutes until whites are set but yolks still runny, basting with hot fat if whites need help cooking. For over-easy: cook until whites set, carefully flip and cook 10–20 seconds. Season with 1/4 tsp salt and a pinch of black pepper.

Make quick sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp lemon juice, 1/4 tsp Worcestershire sauce and 1/8 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Serve a spoonful alongside fries and steak.

Divide fries between two plates. Place a rested petit filet on each plate. Top each steak with a fried egg. Spoon a little of the buttery pan juices over the steak and egg. Add sauce on the side if using. Serve immediately so fries remain crisp and yolks are runny for dipping.