About this recipe

A French bistro classic made at home — juicy, golden-crusted pan-seared steak served alongside crispy, golden fries. This reliable recipe uses the reverse-sear method for the steak (no guesswork on doneness) and double-fries the potatoes for that signature crunch. Finished with a simple herb butter that melts over the steak, it's an impressive yet totally achievable weeknight or weekend dinner.

Instructions

1. 1

   In a small mixing bowl, mash together the softened butter, fresh parsley, chives, minced garlic, kosher salt, and lemon juice until fully combined. Spoon onto a piece of plastic wrap, roll into a log, and refrigerate until firm — at least 20 minutes.

2. 2

   Peel the russet potatoes and cut into uniform 1/4-inch matchsticks. Place in a large mixing bowl of cold water and soak for at least 15 minutes (up to 1 hour) to remove excess starch — this is the key to crispiness. Drain and pat completely dry with paper towels.

3. 3

   Pour the frying neutral oil into a large, heavy pot and heat ^[over medium heat] to ![300°F]. Working in two batches, add the potatoes and fry for 4–5 minutes — they should be cooked through but barely golden. Remove with a slotted spoon and drain on a paper towel-lined baking sheet. This is the first fry.

4. 4

   Set the par-fried frites aside while you cook the steaks. You'll finish them just before serving.

5. 5

   Preheat your oven to ![250°F]. Pat the steaks completely dry with paper towels and season generously on all sides with kosher salt and black pepper. Place on a wire rack set over a baking sheet.

6. 6

   Transfer the steaks to the oven and cook until the internal temperature reads %[105°F for medium-rare] (or %[115°F for medium]). This takes approximately 20–25 minutes for a 1-inch steak. This low-and-slow step ensures even cooking edge to edge.

7. 7

   Remove the steaks from the oven and let rest for 5 minutes while you heat a cast iron skillet ^[over high heat] until smoking. Add the neutral oil and swirl to coat.

8. 8

   Add the steaks to the screaming-hot skillet and sear for 1–1.5 minutes per side until a deep mahogany crust forms. In the last 30 seconds, add the butter, smashed garlic cloves, and thyme sprigs. Tilt the pan and baste the steaks continuously with the foaming butter.

9. 9

   Transfer the steaks to a cutting board and let rest for 5 minutes. Do not skip this — resting allows the juices to redistribute. The final internal temp should be around %[130°F for medium-rare].

10. 10

    While the steak rests, raise the frying neutral oil temperature to ![375°F]. Add all the par-fried frites at once and fry for 2–3 minutes, stirring occasionally, until deeply golden and crispy. Remove with a slotted spoon, drain briefly on paper towels, and immediately season generously with kosher salt.

11. 11

    Slice the steak against the grain or serve whole. Plate alongside a generous pile of frites. Top each steak with a thick slice of the herb butter and garnish the frites with chopped fresh parsley if desired. Serve immediately.