Steak Frites Recipe

Bring to room temperature

Remove steaks from refrigerator 45–60 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides and edges of the steaks with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (500–550°F / 260–290°C). Oil the grates or brush the steaks lightly with the neutral oil to prevent sticking.

Grill

Place steaks over direct high heat. For medium-rare (recommended) grill 4–5 minutes per side for 1½–2 in thick ribeyes, rotating once to create crosshatch marks if desired. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 7–10 minutes to allow juices to redistribute.

While steaks come to room temperature (or up to 30 minutes before grilling), prepare the maître d' butter. In a bowl, combine the softened unsalted butter, finely minced shallot, chopped parsley, chives, lemon juice, Dijon mustard, Worcestershire sauce, sea salt, and freshly ground black pepper. Mix until smooth and homogeneous.

Spoon the butter onto a piece of plastic wrap, shape into a log about 1–1½ inches in diameter, wrap tightly, and refrigerate until firm, at least 30 minutes. If short on time, you can chill in the freezer for 10–15 minutes. Keep refrigerated until just before serving; slice into ½–3/4-inch rounds to top steaks.

Cut and soak

Cut the peeled russet potatoes into 1/3–1/2 inch thick sticks. Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes, preferably 1–2 hours, to remove excess starch. Drain and rinse until water runs clear.

Dry

Thoroughly dry the potato sticks with clean kitchen towels or paper towels. Moisture will cause oil to splatter and prevent proper crisping.

First fry (blanch)

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until tender but not browned. Remove with a spider or slotted spoon and drain on a rack or paper towels. Let cool for 10–15 minutes. This step can be done ahead.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–204°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels or a rack. Immediately season with fine sea salt and freshly ground black pepper, tossing gently to coat. Serve hot with optional malt vinegar on the side.

Slice the rested steaks against the grain into 1/2-inch thick slices or serve whole. Place steaks on warmed plates and top each with 1–2 slices of chilled maître d' butter so it melts over the meat.

Arrange a generous portion of hot frites alongside the steak. Garnish with parsley sprigs and offer lemon wedges on the side. Serve immediately.