Equipment
Ingredients
Steak and Aromatics
- 500 g beef sirloin steak, room temperature
- 15 ml vegetable oil
- 30 g unsalted butter, cold
- 2 garlic, crushed
- 2 fresh thyme
Frites
- 500 g russet potatoes, peeled and cut into 6mm batons
- 1000 ml canola oil
- sea salt
Nutrition (per serving)
Method
Submerge the potato batons in a large bowl of cold water for 30 minutes. This removes excess surface starch, which is crucial for achieving crispy frites.
Drain the potatoes and pat them completely dry with clean kitchen towels. Ensure no moisture remains to prevent the hot oil from splattering dangerously.
In a heavy-bottomed pot, preheat the canola oil to 160C/320F over medium heat.
Working in two batches, fry the potatoes for 5 to 6 minutes until they are fully cooked on the inside but still pale on the outside. Transfer them to a wire rack set over a baking sheet to drain.
Thoroughly pat the steaks dry with a paper towel. Generously season both sides with salt and freshly ground black pepper immediately before cooking.
Heat a cast iron skillet over high heat until just starting to smoke. Add the vegetable oil, then carefully lay the steaks into the pan away from you. Sear undisturbed for 2 minutes until a dark crust forms.
Flip the steaks. Immediately add the butter, crushed garlic, and thyme to the skillet. Tilt the pan slightly and use a spoon to repeatedly baste the foaming butter over the steaks for 2 to 3 minutes.
Transfer the steaks to a clean cutting board. Pour the pan juices over them and let them rest for 10 minutes so the muscle fibers relax and retain their juices.
While the steak rests, increase the frying oil temperature to 190C/375F. Fry the potatoes a second time in batches for 2 to 3 minutes until deep golden brown and exceptionally crispy.
Drain the hot frites briefly, then immediately toss them in a large bowl with generous amounts of sea salt. Slice the rested steak against the grain and serve immediately alongside the hot frites.
Chef's Notes
- For the absolute best crust on your steak, ensure the surface is completely dry before searing. Surface moisture generates steam, which is the enemy of a good sear.
- The classic French technique of arroser, or basting with foaming butter, not only adds rich aromatic flavor but helps cook the steak gently and evenly from the top down.
- Double-frying the potatoes is non-negotiable for authentic frites. The lower-temperature first fry cooks the fluffy interior, while the high-temperature second fry creates the signature crisp exterior.
- Always salt your frites the exact second they come out of the hot oil; the residual surface oil helps the salt adhere perfectly.
Storage
Refrigerator: 3 days — Store steak and frites separately. Frites will lose their crispness.
Reheating: Reheat steak gently in a warm oven. Re-crisp frites in an oven or air fryer at 200C/400F for 5 minutes.
