Classic Steak Frites by Ta Cuisine

Ingredients

• 2 beef steaks (ribeye, sirloin, or filet), about 6-8 oz each
• 1 tablespoon butter
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper
• 1 clove garlic, smashed
• few sprigs thyme or rosemary
• 3 large potatoes (about 1.5 lbs), russet or Yukon gold
• 4-6 cups neutral oil for frying (e.g., canola, vegetable, peanut)

Instructions

1. Prepare the fries: Peel, wash, and cut the potatoes into uniform bâtonnets (about 1/4-inch thick). Rinse the cut potatoes thoroughly under cold water and pat them completely dry with a clean kitchen towel. This step is crucial for crispy fries.
2. Heat the frying oil in a deep fryer or a heavy-bottomed pot to 300°F (150°C). Carefully add the dried potato sticks in batches, ensuring not to overcrowd the pot. Fry for 5 minutes until softened but not colored. Remove the fries from the oil with a slotted spoon and drain on paper towels. Let them rest for at least 10 minutes.
3. Just before serving, increase the oil temperature to 365°F (185°C). Return the blanched fries to the hot oil in batches and fry for another 2-4 minutes, or until they are golden brown and crispy. Drain again on fresh paper towels and immediately season generously with salt.
4. Cook the steak: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the olive oil. Once shimmering, place the steaks in the pan. Sear for 2 to 3 minutes per side for medium-rare, adjusting time for your desired doneness.
5. Reduce the heat to medium-low. Add the butter, smashed garlic clove, and herb sprigs to the pan. As the butter melts and foams, tilt the pan and generously baste the steaks with the infused butter for about 1 minute.
6. Remove the steaks from the pan and transfer them to a cutting board. Let them rest for at least 5 minutes before slicing or serving whole. Serve immediately with the hot, crispy frites.