Steak Frites

Frites

• floury potatoes800 g
• vegetable oil1½ l
• sea salt

Steak

• sirloin steaks2
• butter40 g
• garlic cloves2
• thyme3 sprigs
• vegetable oil1 tbsp
• salt
• black pepper

Frites

1. 01

   Take the steaks out of the fridge 1 hour before cooking. Peel the potatoes and cut them into 1 cm batons. Rinse the batons in cold water until it runs clear, then dry them completely. Surface starch is what makes chips stick together and go soggy.

2. 02

   Pour the oil into a deep, heavy pan, no more than a third full, and heat it to 140°C, checking with a thermometer. Fry the chips in batches for 6 to 8 minutes, until soft but still pale; never leave the hot oil unattended. Lift out and spread on a tray to cool for at least 10 minutes. Turn off the heat under the oil while you cook the steaks.

Steak

3. 03

   Lightly crush the garlic cloves with the flat of a knife. Dry the steaks thoroughly and season them heavily with salt and black pepper just before cooking.

4. 04

   Heat a heavy pan until very hot, then add the oil and heat until it is just smoking. Lay the steaks away from you and leave them completely still for 3 minutes.

5. 05

   Turn and give the second side 2 minutes, then stand each steak on its fat edge to render for 1 minute. For steaks about 2.5 cm thick this gives medium-rare (about 52°C at the centre before resting); give thinner steaks less and thicker ones more.

6. 06

   Lower the heat to medium, then drop in the butter, the garlic and the thyme. As it foams, tilt the pan and spoon it over the steaks for 1 minute, then lift them onto a warm plate to rest.

To finish

7. 07

   While the steaks rest, heat the deep pan back up to 190°C and fry the chips again in batches for 3 to 4 minutes until deep gold and audibly crisp. Drain on kitchen paper and season with the sea salt straight away.

8. 08

   Once the steaks have rested for at least 5 minutes, slice them against the grain and pour over the pan butter.