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
Scale
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.
