- For the frites
- 8 Idaho, russet, or Burbank potatoes, peeled
- Soybean oil (enough to fill the pan to a depth of 3 inches)
- For the steaks
- 4 (10-ounce) sirloin steaks
- Sea salt
- Freshly ground black pepper
To make the frites: Cut the potatoes into 1/2-inch sticks. Line a large baking pan with a double layer of paper towels.
In a large, deep pot, heat the soybean oil over medium-high heat to 250 degrees F on a deep-fat thermometer. Add the potatoes and blanch them until they are soft all the way through but not crisp or colored, 4 to 5 minutes. With a slotted spoon, remove the potatoes from the oil to drain on the towel-lined pan. Reserve the oil for later use in the recipe. Remove the used towels, replace with fresh ones, and spread the potatoes out in a single layer, using more lined pans if necessary. Refrigerate for at least 1 hour or overnight, ideally 24 hours.
Before serving, preheat a charcoal or gas grill or the broiler until hot. Season the steaks well with salt and pepper. Grill or broil the steaks to the desired degree of doneness. 7 to 9 minutes for rare, 9 to 12 minutes for medium rare and 11 to 13 minutes for medium. Transfer the steaks to a serving platter and let stand, loosely covered, for 5 minutes.
While the steaks stand, remove the potatoes from the refrigerator. Heat the reserved oil in the large, deep pot to 350 degrees F. Add the blanched potatoes and deep-fry them until crisp and golden. Remove with a slotted spoon to drain briefly on paper towels. Transfer the potatoes to a serving bowl and serve at once with the steaks.