Steak Frites

The signature Les Halles plate: a hard-seared hanger steak with a pat of herb butter and a heap of crisp double-fried frites.

Ingredients

• 2 hanger steaks (about 10 oz / 280 g each), trimmed

Salt and freshly ground black pepper

• 2 tbsp olive oil
• 2 tbsp butter
• 4 large russet potatoes

Peanut or vegetable oil, for deep frying

• 2 tbsp maitre d’hotel butter (softened butter mashed with parsley, lemon and salt)

Directions

1. Peel the potatoes and cut into uniform 1/4-inch batons. Soak in cold water 30 minutes, then drain and dry completely.
2. Heat the frying oil to 320 F. Blanch the potatoes in batches until soft but not colored, about 4 to 5 minutes. Drain on paper towels and let cool.
3. Raise the oil to 375 F. Season the steaks aggressively with salt and pepper.
4. Heat the olive oil in a heavy skillet over high heat until nearly smoking. Sear the steaks hard, about 3 to 4 minutes per side for medium-rare, basting with the butter at the end.
5. Transfer the steaks to a warm plate, top each with maitre d’hotel butter, and rest 5 minutes.
6. Fry the potatoes a second time until golden and crisp, about 2 to 3 minutes. Drain and salt immediately.
7. Serve each steak with a generous pile of frites.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; the hanger steak was Bourdain’s beloved butcher’s cut.