Print

Steak Frites

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I often cook a large batch of steak on Sunday to slice thin for quick steak frites salads or sandwiches throughout the week. The fries can be par-cooked and frozen, ready to finish in a hot oven for a fast, satisfying meal. There is something deeply comforting about that classic combination of juicy, perfectly cooked steak and a mountain of crispy, golden fries. It is the kind of meal that feels like a special occasion, yet is simple enough for a regular weeknight. This Steak Frites recipe is your ticket to recreating that beloved bistro experience right in your own kitchen, no reservations required.

Ingredients

Scale

For the Fries:

  • 4 large russet potatoes, about 2 pounds total
  • 4 cups peanut oil, or another high-smoke-point oil like canola or vegetable
  • Fine sea salt, to taste

For the Steak:

  • 2 boneless ribeye steaks, about 1 to 1.5 inches thick (or strip steaks, filet mignon, or sirloin)
  • 1 tablespoon high-smoke-point oil (avocado or grapeseed work well)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, lightly smashed
  • 2 fresh thyme sprigs
  • Kosher salt and freshly cracked black pepper

For a Simple Garlic Herb Butter (Optional):

  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon finely chopped fresh parsley
  • 1 small garlic clove, minced
  • 1/4 teaspoon lemon zest
  • Pinch of salt

Instructions

  1. Prepare the Potatoes: Peel the potatoes and slice them into 1/4 to 1/2-inch thick batons. Place them in a large bowl and cover with cold water. Let them soak for at least 20 minutes to remove excess starch, which is the key to crispy fries. Drain and pat them completely dry with clean kitchen towels. Any moisture will cause the oil to splatter.
  2. First Fry: Heat the oil in a large, heavy-bottomed pot or Dutch oven to 325°F (163°C). Working in batches to avoid overcrowding, fry the potatoes for 4-5 minutes. They should be soft and pale, but not yet browned. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet.
  3. Cook the Steak: While the first batch of fries drains, heat a heavy cast-iron or stainless-steel skillet over medium-high heat. Pat the steaks completely dry with paper towels. Season both sides generously with salt and pepper. Add the tablespoon of oil to the hot skillet. Carefully place the steaks in the pan. Cook without moving for 3-5 minutes to develop a deep, brown crust. Flip and cook for another 3-5 minutes for medium-rare. In the last minute of cooking, add the butter, smashed garlic, and thyme to the pan. Tilt the pan and continuously spoon the foaming butter over the steaks.
  4. Rest the Steak: Transfer the steaks to a cutting board or plate and let them rest for at least 5-10 minutes. Do not skip this step! Resting allows the juices to redistribute, ensuring a moist, flavorful steak for your Steak Frites Dinner Ideas.
  5. Second Fry: Increase the heat under the oil to 375°F (190°C). Fry the potatoes a second time, in batches again, for 2-3 minutes until they are golden brown and perfectly crispy. Drain immediately on the wire rack and season liberally with fine sea salt while they are still hot.
  6. Make the Butter (If Using): While the steak rests and the fries do their second fry, mash together the softened butter, parsley, minced garlic, lemon zest, and salt in a small bowl.
  7. Serve: Slice the steak against the grain. Pile the hot fries high on a plate, place the sliced steak alongside, and top the steak with a generous dollop of the garlic herb butter. The butter will melt into a simple, incredible sauce.

Notes

Smart Substitutions: Potatoes: Yukon Gold potatoes will yield a creamier, less crispy fry but are still delicious. Steak: This recipe works beautifully with any high-quality cut you love for a classic Steak And Fries Meal. Dairy-Free: Use a high-quality vegan butter or simply omit the butter and baste with a little extra oil for the steak. Healthier Alternatives: For the Fries: Toss the dried, soaked potato batons with 2 tablespoons of olive oil and bake on a parchment-lined baking sheet at 425°F (220°C) for 25-35 minutes, flipping halfway, until golden and crisp. An air fryer also works wonderfully for a lighter fry. For the Steak: Trim any visible fat from the steak before cooking. Instead of basting with butter, use a spritz of olive oil and fresh herbs in the pan. Sauce Swap: Skip the compound butter and serve with a fresh, zesty chimichurri or a dollop of whole-grain mustard. Storing Tips: Leftover Fries: Store cooled fries in an airtight container in the refrigerator for up to 3 days. Re-crisp them in a 400°F (200°C) oven or air fryer for a few minutes. They will not be as perfect as fresh, but they are still tasty. Leftover Steak: Store sliced or whole steak in an airtight container in the fridge for up to 3 days. Gently reheat in a low oven or enjoy cold in salads or sandwiches.

Nutrition

Find it online: https://www.homestyletable.com/steak-frites/