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steak frites on a white plate with a small bowl of peppercorn sauce
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Steak Frites au Poivre

Perfectly seared strip steak with crispy hand-cut fries, served over a decadent peppercorn sauce.
Course Main Course
Prep Time 10 minutes
Cook Time 55 minutes
Servings 2 servings

Ingredients

For the Steak:

  • 1 boneless NY strip steak about 14-16 oz
  • Kosher salt
  • 1-2 tbsp neutral oil for searing
  • 5 cloves garlic smashed with skin still on
  • 1 shallot peeled and halved
  • 2-3 sprigs of fresh thyme
  • 4 tbsp unsalted butter

For the Fries:

  • 3 russet potatoes peeled and sliced into thin strips like matchsticks
  • Neutral oil for frying
  • Kosher salt

For the Peppercorn Sauce:

  • ⅓ cup brandy or cognac
  • ¼ cup beef stock (or 1 tbsp beef bouillon concentrate)
  • 1-2 tsp coarsely ground black pepper adjusted to taste
  • ½ cup heavy cream
  • 1 tbsp unsalted butter
  • Dash of Worcestershire sauce

For Serving:

  • Fresh chives finely chopped
  • Flaky salt
  • Freshly cracked black pepper

Instructions

  • Remove the steak from the fridge and pat dry.
  • Place the cut potatoes in a bowl of ice water for 15 minutes to remove excess starch. Drain and dry extremely well with clean kitchen towels or paper towels. Any excess moisture will prevent the fries from getting crispy—even when you think they’re dry, try dabbing with another towel/paper towel.
  • Heat about 2 inches of neutral oil in a heavy-bottomed pot to 325°F. Working in batches, fry the potatoes until lightly golden but not fully crisp. Remove with a spider or slotted spoon and transfer to a paper towel-lined baking sheet. Set aside while you prepare the steak and sauce. We'll fry them again right before serving. Turn off the heat under the oil for now.
  • Heat a cast iron or stainless steel skillet over medium-high heat. Pat the steak dry once more and season generously on all sides with kosher salt. Add a little neutral oil to the skillet, then add the steak. Sear undisturbed for 2-3 minutes, then flip.
  • After another minute, reduce the heat to medium and add the butter, garlic, shallot, and thyme. Tilt the skillet slightly and continuously spoon the melted butter over the steak, making sure to sear the edges as well.
  • Continue basting until the steak reaches an internal temperature of about 125°F. Transfer to a cutting board and let rest, allowing the temperature to rise toward medium-rare. Slice thinly against the grain just before serving. Adjust the cooking temperature to your preferred level of doneness.
  • Remove the aromatics and drain off the excess butter, leaving the browned bits in the skillet. Take the skillet off the heat and carefully add the brandy or cognac. Return to medium heat and deglaze the pan, scraping up the browned bits.
  • Add the beef stock or beef bouillon concentrate and continue simmering until reduced by half. Stir in the coarsely ground black pepper and cook for about 1 minute, then pour in the heavy cream. Reduce the heat to medium-low and gently simmer for a few minutes until slightly thickened. Finish with a dash of Worcestershire sauce, then remove from the heat and stir in a tablespoon of butter until melted and smooth.
  • Reheat the frying oil to 350-375°F. Fry the potatoes again in batches until golden brown and crispy. Transfer to a paper towel-lined baking sheet and immediately season with kosher salt. If needed, keep warm in a 350°F oven until serving, keeping an eye on them so they don't get too dark.
  • To serve, I like adding the fries first, then spreading the peppercorn sauce directly onto the plate and laying the sliced steak right over top. Finish with chopped chives, flaky salt, and plenty of freshly cracked black pepper. Serve any extra peppercorn sauce on the side for dipping.