Chef's Tip
For perfectly crisp fries, the double-frying method is essential. The first, lower-temperature fry cooks the potatoes through, while the second, hotter fry creates the crispy exterior. Allow the potatoes to rest and cool completely between fryings for the best texture.
Instructions
- For pickled red onions: Combine 1/2 cup hot water, 1/4 cup vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a jar. Add sliced red onion, let sit at room temperature for at least 30 minutes.
- For bacon jam: Cook diced bacon in a large skillet over medium heat until fat is rendered and bacon is crispy, about 8-10 minutes. Remove bacon with a slotted spoon, leaving fat in pan.
- Add sliced yellow onions to bacon fat with a pinch of salt. Cook over medium-low heat, stirring occasionally, until deeply caramelized, about 25-30 minutes.
- Add brown sugar, balsamic vinegar, and bourbon (if using) to caramelized onions. Simmer until liquid is reduced and mixture is jammy, about 5 minutes. Stir in cooked bacon and set aside.
- For fries: Peel potatoes and cut into 1/4-inch thick batons. Soak in cold water for 30 minutes, then drain and pat completely dry.
- Heat oil to 325°F in a large, heavy pot. Working in batches, fry potatoes for 4-5 minutes until softened but not browned. Remove to paper towels.
- Increase oil temperature to, 375°F. Fry potatoes again, in batches, until golden brown and crispy, about 3-4 minutes. Drain, season immediately with salt.
- For steak: Allow steak to come to room temperature for 30 minutes. Season generously with salt and pepper.
- Heat a cast iron skillet over high heat until smoking. Add 1 tablespoon oil, then sear steak 4-5 minutes per side for medium-rare.
- Add butter, thyme, and garlic to pan. Baste steak with butter for 1 minute. Transfer to cutting board, rest for 10 minutes before slicing against the grain.
Plating
Divide sliced steak among four plates. Top with a spoonful of bacon jam. Serve fries alongside steak. Garnish with a small mound of arugula dressed with olive oil, pickled red onions, and crumbled blue cheese.
Storage & Reheating
Bacon jam can be made up to 5 days ahead and refrigerated. Warm before serving. Steak is best enjoyed fresh, but leftovers can be refrigerated up to 2 days. Slice cold and use in sandwiches rather than reheating. Fries do not store well and are best enjoyed immediately after cooking.
About This Recipe
Lock 50's Steak Frites embodied comfort food with refined technique. Their hanger steak was always perfectly cooked to enhance the cut's natural beefiness, while their hand-cut fries achieved that ideal balance of crispy exterior and fluffy interior. What truly set their version apart was the ingenious addition of caramelized onion bacon jam, which added sweet-savory complexity. Our recipe captures these elements while making the preparation accessible for home cooks, even incorporating their signature blue cheese and pickled red onion accents.