Steak Frites

Method

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1. Take the steaks out of the fridge 45 minutes ahead, salt them generously on all sides and leave uncovered on a rack. The salt draws out moisture, then reabsorbs it as seasoned brine.

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2. Rinse the cut potatoes under cold water until it runs clear, then simmer them in salted water for 5 minutes until just tender at the edges. Drain and dry thoroughly on a rack for 20 minutes.

   Mark done Start 5 min timer

3. Heat the oil to 140°C / 285°F and fry the potatoes in two batches for 6 minutes until pale and floppy. Lift out and cool on a rack for at least 20 minutes.

   Mark done Start 6 min timer

4. Pat the steaks bone dry with kitchen paper and season with pepper. Heat a heavy pan over high heat until it just begins to smoke, then add the oil.

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5. Sear the steaks for 2.5 minutes without moving them, flip, and sear 2 minutes more. Add the butter, garlic and thyme, tilt the pan and baste continuously for 60 seconds.

   Mark done Start 60 sec timer

6. Transfer to a warm plate and rest for 8 minutes, loosely tented. Resting lets the muscle fibres relax and reabsorb their juices.

   Mark done Start 8 min timer

7. Meanwhile raise the oil to 190°C / 375°F and fry the chips again for 3 to 4 minutes until deep gold and audibly crisp. Drain and salt immediately while glistening.

   Mark done Start 3 min timer

8. Slice the steak against the grain, spoon over the resting juices and pan butter, and serve with the frites.

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Chef’s Tips

• A thermometer is worth more than instinct: pull the steak at 52°C for medium-rare, remembering it will climb 3 to 4 degrees while resting.
• Cool the chips completely between fries. Skipping this step is why home chips go limp.
• Salt the chips the second they leave the oil, while the surface is still wet enough to hold it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A Bordeaux or a peppery Syrah
• A green salad with Dijon vinaigrette, and béarnaise if you are feeling generous
• Crème brûlée to finish

Storage & Reheating

Steak keeps 3 days and is best eaten cold in a sandwich rather than reheated. Chips do not keep — fry only what you will eat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.