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Steak Frites

Juicy sliced ribeye steak with golden crispy oven baked frites.

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A lighter, protein-packed take on the classic bistro dish. This version features a perfectly seared steak with garlic-herb butter and crispy oven-baked fries for a satisfying meal that feels special but is simple enough for a weeknight.

Ingredients

Scale
  • For the Steak:
  • 2 (8-10 oz each) boneless ribeye or New York strip steaks, about 1 to 1.5 inches thick
  • 1 tablespoon high-heat oil (avocado or grapeseed)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, lightly smashed
  • 2-3 fresh thyme or rosemary sprigs
  • Kosher salt and freshly cracked black pepper
  • For the Oven-Baked Frites:
  • 2 large russet potatoes (about 1.5 lbs total)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Kosher salt

Instructions

  1. Preheat oven to 425°F (220°C). Scrub potatoes and cut into 1/4 to 1/2-inch thick sticks. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread in a single layer on a rimmed baking sheet. Roast for 30-35 minutes, flipping halfway, until golden and crispy.
  2. Pat steaks dry with paper towels. Generously season all sides with salt and pepper. Let sit at room temperature for 20-30 minutes.
  3. About 10 minutes before fries are done, heat a heavy skillet over medium-high heat until very hot. Add high-heat oil. Place steaks in pan and sear without moving for 3-4 minutes per side for medium-rare.
  4. In the last minute of cooking, add butter, smashed garlic, and herbs to the pan. Tilt pan and baste steaks continuously with the foaming butter.
  5. Transfer steaks to a cutting board. Let rest, tented loosely with foil, for 5-10 minutes.
  6. Slice steak against the grain. Serve immediately with hot frites, drizzled with any pan juices.

Notes

For a leaner option, use sirloin or flank steak. Ensure steak is patted dry for a good sear and do not skip the resting step. Do not crowd the potatoes on the baking sheet to ensure crispiness.

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