If you have ever dreamed of capturing the essence of a classic French bistro right in your own kitchen, this Steak Frites Recipe is exactly what you need. Combining the juicy, perfectly seared ribeye or sirloin steaks with irresistibly crispy golden frites, this dish delivers a harmony of textures and flavors that feels both simple and luxurious. Each bite invites you to savor tender, flavorful steak dipped in rich, herby butter alongside fries that are light, crispy, and delightfully addictive. It’s the kind of meal that instantly feels special but comes together easily enough to enjoy any night of the week.
Ingredients You’ll Need
You don’t need a pantry full of fancy ingredients for this Steak Frites Recipe—just a handful of simple, high-quality items that work beautifully together. Each one plays a crucial role, from the tenderizing qualities of the butter and herbs to the crunchy texture brought by perfectly fried potatoes.
- 2 (10 oz) ribeye or sirloin steaks: Choose well-marbled cuts for maximum flavor and tenderness.
- 1 tablespoon olive oil: A light oil to get the pan sizzling hot and to create that gorgeous sear.
- Salt and black pepper to taste: Essential for seasoning and bringing out the natural flavors of the steak.
- 1 tablespoon unsalted butter: Adds richness and helps infuse the steak with aromatic herbs and garlic.
- 2 cloves garlic (smashed): Releases deep, savory notes when cooked with butter.
- 2 sprigs fresh thyme or rosemary: Fresh herbs bring a fragrant herbaceous finish to the steak.
- 4 large russet potatoes (peeled and cut into thin fries): The best choice for fries thanks to their starchy, fluffy interior.
- Vegetable oil for frying: A neutral oil that can handle high frying temperatures for crispiness.
- Salt to taste: For seasoning the fries immediately after frying to lock in flavor.
How to Make Steak Frites Recipe
Step 1: Prepare the Frites
The secret to outstanding fries is all in the soaking and double frying. Soak your peeled, cut potatoes in cold water for 30 minutes to wash away excess starch—this helps them crisp up beautifully. After thorough drying, fry them gently at a lower temperature to cook through without browning, then raise the heat and fry again quickly for that perfect crunch. Make sure to season while hot to get that satisfying salty punch.
Step 2: Rest the Steaks
Allow your steaks to reach room temperature before cooking. This encourages even cooking for tenderness and juiciness. Patting the meat dry prevents steaming, helping you get a better sear, while seasoning generously with salt and black pepper gets the flavor party started early.
Step 3: Sear the Steaks
Heat your olive oil in a heavy skillet—cast iron is the champion here. Sear the steaks over medium-high heat for 3 to 4 minutes per side or to your preferred doneness. When the steak is nearly done, toss in butter, smashed garlic, and herbs. Baste generously by spooning the melting, herb-infused butter over the steak to pack in layers of flavor that make every bite unforgettable.
Step 4: Rest and Slice
After cooking, give your steak a well-earned break on a cutting board for about 5 minutes. This resting step is vital because it lets the juices settle, ensuring a juicy, tender steak when you slice into it.
How to Serve Steak Frites Recipe
Garnishes
Steak Frites really shine when complemented with simple, well-chosen garnishes. A dollop of garlicky aioli, a smear of sharp Dijon mustard, or a pat of fresh herbed butter can elevate the dish and add an extra burst of flavor. Freshly chopped parsley sprinkled over the fries adds a lovely touch of color and a hint of freshness.
Side Dishes
While the Steak Frites Recipe stands strong on its own, you can enhance the meal with light, bright sides. A crisp green salad with a tangy vinaigrette provides contrast and balances the richness of the steak and fries perfectly. Steamed or sautéed seasonal vegetables work beautifully if you want something warm and comforting alongside.
Creative Ways to Present
For a cozy dinner, serve the steak whole on a warm platter with golden piles of frites beside it, garnished with fresh herbs. If you’re aiming to dazzle guests, slice the steak on a bias and fan the pieces out over a bed of fries drizzled lightly with aioli and sprinkled with flaky sea salt. Serving in charming cast iron skillets or rustic wooden boards adds a delightful bistro vibe that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftover steak or fries, store them separately in airtight containers in the refrigerator. Keeping them apart helps maintain their texture and flavor — fries tend to lose their crispness faster if put together with moist steak.
Freezing
While steak is best fresh, you can freeze cooked fries for quick reheats later. Spread fries on a baking sheet to freeze individually before transferring to a bag. Cooked steak doesn’t freeze as well but can be frozen if wrapped tightly in plastic wrap followed by foil, ideally consumed within two months for best quality.
Reheating
To bring leftover fries back to life, pop them in a hot oven or air fryer to regain crispness. Avoid microwaving fries as they tend to get soggy. For steak, reheat gently in a low oven or on a skillet with a splash of broth or butter to keep it moist and tender.
FAQs
What cut of steak is best for Steak Frites Recipe?
Ribeye or sirloin steaks are ideal for this recipe because they strike a great balance between tenderness and rich beef flavor, making them perfect companions to crispy fries.
Can I make the fries healthier?
Absolutely! For a lighter option, you can bake the fries in the oven with a bit of olive oil instead of frying. While they won’t be quite as crispy as traditional double-fried frites, they’re still tasty and satisfying.
How do I know when the steak is done?
Using a meat thermometer can help here: 125°F for rare, 135°F medium-rare, and 145°F medium. Or go by feel if you’re comfortable, aiming for a firm but springy texture.
What if I don’t have fresh herbs?
Dried thyme or rosemary can be used in a pinch, but fresh herbs really enhance the flavor during the basting process, so try to get fresh if you can.
Can I prepare parts of this recipe ahead of time?
Yes! You can cut and soak the potatoes ahead of time in the fridge for up to a few hours, but it’s best to fry and cook the steak fresh just before serving for peak flavor and texture.
Final Thoughts
If you’re looking to bring a bit of that classic French charm to your dining table, I wholeheartedly recommend giving this Steak Frites Recipe a try. It’s a dish that feels both special and approachable, perfect for treating yourself or impressing friends. With its juicy, flavorful steak and crispy golden fries, this meal is simply pure comfort on a plate. Once you master this recipe, it might just become your go-to for an easy yet indulgent dinner that never disappoints.
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Steak Frites Recipe
- Prep Time: 30 minutes (plus 30 minutes soaking time)
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: French
- Diet: Gluten Free
Description
Steak Frites is a classic French bistro dish featuring perfectly pan-seared ribeye or sirloin steaks paired with crispy double-fried russet potato fries. The steaks are cooked to your desired doneness and basted with garlic, butter, and fresh herbs for a rich, savory flavor. The frites are soaked, blanched, and then fried twice to achieve the perfect crispiness, making this a satisfying and elegant main course.
Ingredients
Steak
- 2 (10 oz) ribeye or sirloin steaks
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
Frites (Fries)
- 4 large russet potatoes, peeled and cut into thin fries
- Vegetable oil for frying
- Salt to taste
Instructions
- Prepare the Frites: Place the cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch. After soaking, drain and pat the potatoes completely dry with a towel to ensure crisp frying.
- First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until they are soft but not browned. Remove the fries and drain on paper towels.
- Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes or until golden and crispy. Drain on paper towels and immediately sprinkle with salt while hot.
- Prepare the Steaks: Let the steaks sit at room temperature for 20–30 minutes to ensure even cooking. Pat them dry with paper towels to promote a good sear, then season both sides generously with salt and pepper.
- Sear the Steaks: Heat olive oil in a heavy skillet, preferably cast iron, over medium-high heat. Sear the steaks for 3–4 minutes per side, or until they reach your desired level of doneness.
- Butter Basting: In the last minute of cooking, add butter, smashed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the pan and use a spoon to baste the melted butter over the steaks to infuse them with rich flavors.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Serve steak with garlic aioli, Dijon mustard, or herbed butter for extra flavor.
- For crispier frites, ensure potatoes are thoroughly dried before frying and avoid overcrowding the pan during cooking.
- Letting the steak rest is crucial for juicy, tender results.
