Chef's Tip
For extra crispy fries, soak the cut potatoes in cold water for at least 30 minutes to remove excess starch, then dry thoroughly before frying. A double-fry method—first at a lower temperature, then at a higher one—ensures crispy exteriors and fluffy interiors.
Instructions
- Remove steaks from refrigerator 30-60 minutes before cooking to come to room temperature.
- Make herb butter: In a small bowl, combine 6 tablespoons softened butter with minced garlic, parsley, thyme, chives, lemon zest, and a pinch of salt. Mix well, form into a log using plastic wrap, and refrigerate until firm.
- Prepare potatoes: Peel and cut into 1/4-inch sticks. Soak in cold water for at least 30 minutes, changing water once.
- Drain potatoes and pat completely dry with paper towels.
- Heat vegetable oil in a large, heavy pot to 325°F (165°C). Working in batches, fry potatoes for 4-5 minutes until they're cooked but still pale. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C). Again working in batches, refry potatoes until golden brown and crispy, about 3-4 minutes. Drain on fresh paper towels and season immediately with salt.
- For the steaks: Season generously with kosher salt and pepper on both sides.
- Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add neutral oil and 1 tablespoon butter.
- Add steaks and sear for 3-4 minutes on one side without moving.
- Flip steaks and cook for another 3-4 minutes for medium-rare (adjust time for desired doneness). Add remaining 1 tablespoon butter to the pan during the last minute of cooking, spooning it over the steaks.
- Transfer steaks to a cutting board and let rest for 5 minutes.
- Slice herb butter into rounds.
Plating
Place each steak on a warm plate and immediately top with a round of herb butter, allowing it to melt. Pile a generous portion of fries alongside the steak. If desired, add a small mixed green salad dressed with a light vinaigrette on the side.
Storage & Reheating
Steak Frites is best enjoyed immediately after preparation. Leftover steak can be refrigerated for up to 2 days and gently reheated or enjoyed cold in a sandwich. Leftover fries lose their crispness and are not recommended for storage, though they can be reheated in a hot oven (400°F/200°C) for a few minutes if necessary.
About This Recipe
This Steak Frites recipe captures the essence of the classic French bistro dish that was a favorite at The Hungry I in Boston's Beacon Hill. The combination of a well-seared steak with crispy, golden fries and a melting herb butter has universal appeal, bringing the simplicity and satisfaction of French bistro cooking to the home kitchen.