Steak Frites with Creamy Dipping Sauce
Steak Frites with Creamy Dipping Sauce
Ingredients
For the Steak
- 2 pounds boneless beef New York strip steaks, about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 2 tablespoons fresh chives, chopped, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
For the French Fries
- 4 russet potatoes, large, peeled and cut into 1/4-inch thick fries
- 6 cups vegetable oil, for deep frying
- 1 teaspoon kosher salt, or to taste
For the Creamy Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the potatoes: Peel the russet potatoes and cut them into 1/4-inch thick fries. Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 15 minutes (or up to several hours) to remove excess starch. Drain the water and thoroughly pat the fries dry with paper towels. This is crucial for crispy fries.
⏱️ 15 min
- 2
Make the creamy dipping sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, Worcestershire sauce, garlic powder, black pepper, and finely chopped chives until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until serving.
⏱️ 5 min
- 3
Prepare the steak: Pat the steaks dry with paper towels. In a small bowl, combine the chopped fresh rosemary, fresh thyme, minced garlic, kosher salt, and black pepper. Rub this mixture evenly over both sides of the steaks. Let the steaks sit at room temperature for at least 20-30 minutes before cooking to ensure even cooking.
⏱️ 10 min
- 4
First fry the potatoes: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 325°F. Carefully add about half of the dried fries to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the fries are soft, pale, and slightly cooked through but not browned. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain. Repeat with the remaining fries. Increase the oil temperature to 375°F.
⏱️ 15 min•🌡️ 325
- 5
Cook the steaks: While the fries are draining and the oil is reheating, heat a large cast-iron skillet over high heat until smoking. Add the olive oil to the hot skillet. Carefully place the seasoned steaks in the skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F), or longer for desired doneness. During the last minute of cooking, add the unsalted butter to the skillet. Baste the steaks with the melted butter using a spoon. Remove steaks from the skillet and transfer to a cutting board.
⏱️ 10 min
- 6
Rest the steaks: Tent the cooked steaks loosely with aluminum foil and let them rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 7
Second fry the potatoes: Once the oil reaches 375°F, carefully return the par-fried potatoes to the hot oil in batches. Fry for another 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer back to the wire rack. Immediately season generously with kosher salt.
⏱️ 8 min•🌡️ 375
- 8
Slice and serve: Slice the rested steaks against the grain into 1/2-inch thick pieces. Arrange the sliced steak and golden french fries on serving plates or in metal baskets. Garnish the steak with chopped fresh chives and parsley.
⏱️ 5 min
- 9
Serve immediately with the creamy dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Frites with Creamy Dipping Sauce
Ingredients
For the Steak
- 2 pounds boneless beef New York strip steaks, about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 2 tablespoons fresh chives, chopped, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
For the French Fries
- 4 russet potatoes, large, peeled and cut into 1/4-inch thick fries
- 6 cups vegetable oil, for deep frying
- 1 teaspoon kosher salt, or to taste
For the Creamy Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the potatoes: Peel the russet potatoes and cut them into 1/4-inch thick fries. Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 15 minutes (or up to several hours) to remove excess starch. Drain the water and thoroughly pat the fries dry with paper towels. This is crucial for crispy fries.
⏱️ 15 min - 2
Make the creamy dipping sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, Worcestershire sauce, garlic powder, black pepper, and finely chopped chives until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until serving.
⏱️ 5 min - 3
Prepare the steak: Pat the steaks dry with paper towels. In a small bowl, combine the chopped fresh rosemary, fresh thyme, minced garlic, kosher salt, and black pepper. Rub this mixture evenly over both sides of the steaks. Let the steaks sit at room temperature for at least 20-30 minutes before cooking to ensure even cooking.
⏱️ 10 min - 4
First fry the potatoes: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 325°F. Carefully add about half of the dried fries to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the fries are soft, pale, and slightly cooked through but not browned. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain. Repeat with the remaining fries. Increase the oil temperature to 375°F.
⏱️ 15 min•🌡️ 325 - 5
Cook the steaks: While the fries are draining and the oil is reheating, heat a large cast-iron skillet over high heat until smoking. Add the olive oil to the hot skillet. Carefully place the seasoned steaks in the skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F), or longer for desired doneness. During the last minute of cooking, add the unsalted butter to the skillet. Baste the steaks with the melted butter using a spoon. Remove steaks from the skillet and transfer to a cutting board.
⏱️ 10 min - 6
Rest the steaks: Tent the cooked steaks loosely with aluminum foil and let them rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 7
Second fry the potatoes: Once the oil reaches 375°F, carefully return the par-fried potatoes to the hot oil in batches. Fry for another 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer back to the wire rack. Immediately season generously with kosher salt.
⏱️ 8 min•🌡️ 375 - 8
Slice and serve: Slice the rested steaks against the grain into 1/2-inch thick pieces. Arrange the sliced steak and golden french fries on serving plates or in metal baskets. Garnish the steak with chopped fresh chives and parsley.
⏱️ 5 min - 9
Serve immediately with the creamy dipping sauce on the side.
⏱️ 2 min