There is something irresistibly satisfying about a perfectly cooked steak paired with golden, crispy fries, which is why this Steak Frites Recipe holds a special place in my heart and kitchen. This classic French dish strikes the perfect balance between rich, savory meat and crunchy, salty potatoes, offering an unforgettable meal with simple, fresh ingredients. Whether you’re aiming for a cozy dinner or impressing friends, mastering this Steak Frites Recipe will bring that bistro charm right to your table.
Ingredients You’ll Need
What’s beautiful about this Steak Frites Recipe is how straightforward the ingredients are, yet how each one plays a crucial role in building the layers of flavor and texture. From the juicy, seasoned steak to the twice-fried potatoes, every element comes together with purpose.
- 2 boneless ribeye or sirloin steaks (about 1 inch thick): Choose good-quality cuts for tenderness and flavor.
- Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing the natural taste of the beef.
- 1 tablespoon olive oil: Adds a subtle fruity note and helps sear the steaks perfectly.
- 2 tablespoons unsalted butter: Creates rich basting juices that keep the steak moist and flavorful.
- 2 cloves garlic (smashed): Infuses the butter with a wonderful aroma that complements the meat.
- 2 sprigs fresh thyme or rosemary: Herbal notes brighten the dish and pair beautifully with beef.
- 1 1/2 pounds russet potatoes (cut into thin fries): The ideal choice for crispy, fluffy fries when double-fried.
- Vegetable oil for frying: Neutral flavor with a high smoke point for perfect fries.
- Optional: chopped parsley and flaky salt for garnish: Adds freshness and a gourmet finish.
How to Make Steak Frites Recipe
Step 1: Prepare and Season the Steak
Start by patting the steaks dry with paper towels—this helps to get a beautiful crust when searing. Generously season both sides with salt and freshly ground black pepper, and allow the steaks to come to room temperature. This step is key for even cooking and developing flavor.
Step 2: Soak and Dry the Potatoes
Cut the russet potatoes into thin fries and soak them in cold water for 30 minutes. This removes excess starch, which is the secret to crispier fries. After soaking, drain and thoroughly dry the potatoes with paper towels to prevent oil splatters and soggy fries.
Step 3: First Fry of the Potatoes
Heat vegetable oil in a deep fryer or heavy pot to 325 degrees Fahrenheit. Fry the potatoes in batches for 4 to 5 minutes until they are soft but not browned. This step cooks the interior of the fries perfectly, setting the stage for ultimate crispiness later.
Step 4: Second Fry for Crispiness
Increase the oil temperature to 375 degrees Fahrenheit. Fry the potatoes again in batches for 2 to 3 minutes, or until they turn gorgeous golden brown. Remove the fries and drain on paper towels, then season immediately with salt. This double-fry method is a game-changer for texture.
Step 5: Sear the Steaks
While the fries are cooking, heat olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for 2 to 3 minutes per side to achieve a perfect crust. Then lower the heat, add butter, smashed garlic, and fresh thyme or rosemary. Tilt the pan and use a spoon to baste the steaks with melted butter, cooking for another 1 to 2 minutes. Medium-rare is ideal, reaching an internal temperature of 130 to 135 degrees Fahrenheit.
Step 6: Rest and Slice
Letting the steaks rest for at least 5 minutes is essential to keep all those delicious juices locked inside. After resting, slice against the grain and prepare to plate alongside your crispy fries.
How to Serve Steak Frites Recipe
Garnishes
A sprinkle of chopped fresh parsley adds a lovely pop of color and brightness to the plate. Finish with a pinch of flaky sea salt over the fries and steak to enhance the flavors and provide a delightful crunch. These small touches elevate the whole dining experience.
Side Dishes
While the star of the show is, of course, the steak and fries, a simple green salad with a light vinaigrette or roasted seasonal vegetables can be the perfect fresh contrast to the rich meat and crispy potatoes. Keep sides simple to maintain the classic feel of the dish.
Creative Ways to Present
Feel free to serve your Steak Frites Recipe on rustic wooden boards or individual cast-iron skillets to keep everything warm and create that casual bistro vibe. Offering small ramekins of aioli or Dijon mustard for dipping the fries can also add an exciting twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the steak and fries separately in airtight containers in the refrigerator. This helps keep textures intact and prevents the fries from becoming soggy.
Freezing
While the steak is best enjoyed fresh, fries can be frozen after the first fry (before the second fry). Spread them on a baking sheet to freeze individually, then transfer to freezer bags. When ready to eat, simply finish the second fry or bake until crispy.
Reheating
Reheat leftover steak gently in a skillet over low heat with a splash of beef broth to keep it moist. For fries, re-crisp them in a hot oven at 400 degrees Fahrenheit or in an air fryer to restore that golden crunch.
FAQs
What cut of steak is best for Steak Frites Recipe?
Ribeye and sirloin are classic choices thanks to their balance of tenderness and flavor, but you can also use strip steak or filet mignon depending on your preference and budget.
How do I know when the steak is perfectly cooked?
Using a meat thermometer is the best way to ensure perfect doneness. For medium-rare, aim for an internal temperature of 130 to 135 degrees Fahrenheit. Rest the steak to allow juices to redistribute.
Can I bake the fries instead of frying?
You can bake fries for a healthier option, but they won’t get quite as crispy as with the traditional double-fry method. Toss them in a little oil, season well, and bake at a high temperature, turning once for best results.
Why soak the potatoes before frying?
Soaking removes excess starch which helps prevent fries from sticking together and results in a fluffier interior and crisper exterior when fried.
What herbs work well with this Steak Frites Recipe?
Fresh thyme and rosemary are classics that complement beef wonderfully. You can experiment with sage or tarragon for a twist, but thyme and rosemary remain crowd favorites.
Final Thoughts
There’s truly no feeling quite like biting into a juicy steak with crispy, golden fries on the side. This Steak Frites Recipe is a timeless celebration of simple ingredients and impeccable technique that’s fun to make and even more satisfying to eat. I can’t wait for you to try it and bring a little bit of French bistro magic into your own kitchen!
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Steak Frites Recipe
- Prep Time: 15 minutes (plus 30 minutes soaking time for fries)
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus soak time)
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop, Deep Frying
- Cuisine: French
- Diet: Gluten Free
Description
Steak Frites is a classic French dish featuring perfectly seared ribeye steaks paired with crispy double-fried russet potato fries. This simple yet elegant meal combines juicy, flavorful steak basted with garlic and herbs and golden, crunchy fries for a satisfying and authentic dining experience.
Ingredients
Steak
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic (smashed)
- 2 sprigs fresh thyme or rosemary
Fries
- 1 1/2 pounds russet potatoes (cut into thin fries)
- Vegetable oil for frying
- Optional: chopped parsley and flaky salt for garnish
Instructions
- Season the Steaks: Pat the steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature to enhance even cooking while you prepare the fries.
- Soak the Potatoes: Place the cut russet potatoes in cold water and soak for 30 minutes to remove excess starch, which helps achieve crispier fries. Drain and dry thoroughly with paper towels.
- First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 4 to 5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels.
- Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and immediately season with salt.
- Cook the Steaks: Heat olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 2 to 3 minutes per side to develop a golden crust. Reduce heat, add butter, smashed garlic cloves, and fresh thyme or rosemary to the skillet. Baste the steaks continuously with melted butter for an additional 1 to 2 minutes until reaching your desired doneness, ideally medium-rare (internal temperature of 130–135°F).
- Rest and Serve: Remove steaks from the skillet and let them rest for 5 minutes to redistribute the juices. Slice and serve alongside the crispy fries. Garnish fries with chopped parsley and flaky salt if desired.
Notes
- For crispier fries, don’t skip the double-fry method—it ensures fries are tender inside and crispy outside.
- Use a meat thermometer to check steak doneness accurately and adjust cooking time based on your preference.
- Resting the steak before slicing is crucial to keep it juicy.
- Choosing a cast iron skillet helps achieve a better sear and retains heat well for basting.
