Steak Frites

READY IN: 3hrs


  • Steak
  • 2
    lbs hanger steaks, cut in half (boneless rib steaks work well too)
  • freshly cracked salt & pepper
  • 2
    tablespoons vegetable oil
  • 2
    tablespoons butter
  • Frites
  • 4
    cups peanut oil
  • 6
    large potatoes
  • 2
    tablespoons cornstarch
  • salt and pepper


  • For the Steak:
  • Season steaks with salt and pepper on both sides. If you have time, let the salted steaks sit for 35 minutes in the fridge - they'll be a bit more juicy this way. If not, just season and cook.
  • Heat the oil in a cast iron skillet over medium high heat until almost smoking.
  • sear the steaks about 4 minutes per side, or until rare to medium rare.
  • Remove, set aside and keep warm.
  • At this point, you can simply deglaze the pan with your choice of water, wine, or even a combination of pepper, cream, brandy, and mustard and reduce to make a sauce for the steaks, but I prefer just a dab of butter.
  • For the Frites:
  • Peel and cut the potatoes into about 1/4' matchsticks.
  • Soak in cold water for at least 2 hours - overnight is fine.
  • Drain the potatoes and transfer to large bowl. Toss with the cornstarch. Transfer to wire rack on rimmed baking sheet. If that's too much work, I sometimes just dry them on paper towels --
  • Heat the peanut oil to 330 degrees F.
  • Fry in a few batches for about 3 minutes - until it's partially cooked, but not yet browned.
  • Remove each batch to drain on paper towel.
  • Raise the temperature of the oil to about 375 degrees F.
  • Fry potatoes again in batches for 1 or 2 minutes, or until golden and crispy - this will ensure that you have fries that will stay crispy, even if the butter gets to them.
  • Serve immediately, go to confession*.
  • *optional.