Print

Steak Frites

Steak Frites
Print Recipe

Steak Frites is a classic French dish featuring a juicy, tender steak paired with perfectly crispy golden fries. This recipe yields restaurant-quality results with simple pantry ingredients, offering a perfect balance of savory meat and crunchy potatoes. Ready in under an hour, it is customizable to your taste and ideal for any dinner occasion.

Ingredients

Scale

Steak

  • 1 ribeye or sirloin steak (8–10 oz), well-marbled
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme or rosemary
  • 1 teaspoon vegetable oil

Fries

  • 2 large russet potatoes
  • Vegetable oil, for frying (enough for deep frying)
  • Salt, to taste

Optional Sauces and Garnishes

  • Dijon mustard or herb sauce, for serving
  • Fresh parsley, for garnish
  • Flaky sea salt, for finishing
  • Lemon wedge, for serving

Instructions

  1. Prep the Potatoes: Peel the russet potatoes and cut them into uniform sticks about 1/3 to 1/2 inch thick. Soak the cut fries in cold water for at least 30 minutes to remove excess starch, which helps make them crispier when fried. Drain and pat completely dry with a clean kitchen towel.
  2. Cook the Fries Twice: Heat vegetable oil in a deep pan or fryer to 300°F (150°C). Fry the potatoes in batches for 5 minutes until soft but not colored, then remove and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry again for 2-3 minutes until golden and crispy. Drain again, season immediately with salt, and keep warm.
  3. Season and Sear the Steak: Bring your steak to room temperature and season both sides generously with salt and pepper. Heat a heavy skillet (cast iron is ideal) over high heat until very hot. Add a small amount of oil, then the steak. Sear for 3-4 minutes per side for medium-rare, adjusting time for thickness and desired doneness.
  4. Baste the Steak: Reduce heat to medium. Add butter, crushed garlic cloves, and fresh herbs to the pan. Tilt the skillet and use a spoon to continuously baste the steak with the melted butter and aromatics—this adds richness and depth of flavor.
  5. Rest and Serve: Remove the steak from the pan and let it rest on a plate for 5 minutes to retain juices. Plate the steak alongside the crispy fries, garnish with a sprig of fresh herbs, and serve with your preferred sauce like Dijon mustard or a classic Béarnaise.

Notes

  • Let steak come to room temperature before cooking to ensure even cooking inside.
  • Dry fries thoroughly after soaking to avoid oil splatter and achieve maximum crunch.
  • Use a thermometer to maintain proper oil temperature: 300°F (150°C) for first fry, 375°F (190°C) for second fry.
  • Always let cooked steak rest to keep it juicy and tender.
  • A cast iron pan is highly recommended for the best sear and flavor.

Nutrition

Keywords: steak frites, French recipe, crispy fries, seared steak, classic French dish, ribeye steak, homemade fries

Find it online: https://emillycooks.com/steak-frites/