Sink your teeth into the ultimate bistro experience with Steak Frites, a French classic that marries juicy, buttery steak and golden, crispy fries. Whether you’re looking to bring a little Parisian flair to a weeknight or wow friends for a cozy dinner, Steak Frites delivers big on both comfort and sophistication. This dish transforms a few simple ingredients into something you’ll crave over and over: tender steak, crisp potatoes, and a handful of aromatic herbs that tie everything together. Let’s make Steak Frites that’ll have everyone at your table swooning.
Ingredients You’ll Need
Just a handful of humble ingredients come together in Steak Frites, but every one of them has a vital part in making this dish so satisfying. Fresh, quality components truly make the difference between a good meal and a showstopper, so choose your favorites and let their natural flavors shine.
- Ribeye or sirloin steaks: Pick well-marbled steaks about one inch thick for rich flavor and juicy texture.
- Salt and black pepper: Good seasoning brings out the beef’s best taste—don’t be shy with it on both sides.
- Olive oil: This helps the steak sear beautifully, adding a subtle fruity undertone.
- Unsalted butter: Melts into the finishing sauce, delivering a luscious, glossy steak every time.
- Garlic: Smashed cloves infuse the butter with deep aroma and mellow flavor.
- Fresh thyme: Adds a herby perfume that turns simple steak into something truly French.
- Russet potatoes: Their starchy structure is perfect for fries—crispy on the outside, tender within.
- Vegetable oil: Use a neutral oil with a high smoke point for perfect, golden fries.
- Chopped parsley (optional): A sprinkle at the end makes everything pop with fresh color and flavor.
How to Make Steak Frites
Step 1: Prepare the Steaks
Begin by generously seasoning your ribeye or sirloin steaks on both sides with salt and black pepper. Letting the steaks sit out at room temperature for about 30 minutes brings them up to the perfect temperature for even cooking. This step ensures you get that gorgeous, even sear—absolutely essential for Steak Frites.
Step 2: Soak and Dry the Potatoes
While your steaks absorb their seasoning, turn your attention to the fries. Cut your peeled russet potatoes into slender matchsticks, then soak them in cold water for at least half an hour. This removes excess starch, so your fries bake up crisp and not soggy. After soaking, drain and dry the potato pieces thoroughly with a clean towel—the drier, the better for frying.
Step 3: The First Fry
Heat your vegetable oil in a large, heavy pot or deep fryer to 325°F. Fry the potatoes in batches, if needed, for 4 to 5 minutes. You’re not going for color at this stage; you just want the fries tender and cooked through. Lay them out on paper towels to drain and cool, prepping them for the magic double-fry technique that defines Steak Frites.
Step 4: The Second Fry
Now crank up the oil to 375°F. In batches, return your fries to the hot oil for a quick, second blast—just 2 to 3 minutes will do. Watch as they transform, turning golden and ultra-crispy. Drain the fries again, sprinkle with salt while they’re hot, and get ready for some of the best fries you’ve ever eaten.
Step 5: Sear the Steaks
While the fries finish up, heat olive oil in a heavy skillet over medium-high heat. Add your seasoned steaks and cook for about 3 to 4 minutes per side for a perfect medium-rare. In the final minute, toss in the butter, smashed garlic, and thyme sprigs—then baste the steaks by spooning that savory, aromatic butter over them. This step infuses the meat with irresistible flavor and an extra-glossy finish.
Step 6: Rest and Serve
Remove the steaks to a cutting board and let them rest for at least 5 minutes; this keeps all those delicious juices where you want them. Pile the crispy fries alongside, slice the steak if desired, and shower everything with a little chopped parsley for color and freshness. Steak Frites is ready to steal the show!
How to Serve Steak Frites
Garnishes
For a classic touch, sprinkle a bit of chopped fresh parsley over the hot fries and steak right before serving. If you’re in the mood to amp up the flavors, try a little flaky salt or even a dollop of homemade garlic aioli or béarnaise sauce on the side. That extra finishing flourish turns your Steak Frites from delicious to absolutely unforgettable.
Side Dishes
Steak Frites truly shines on its own, but a simple green salad with a tangy Dijon vinaigrette makes a perfect companion that balances out the richness. Add some sautéed green beans or roasted asparagus for a fresh, French bistro-inspired meal. Don’t forget a crisp glass of red wine to complement every bite!
Creative Ways to Present
Elevate Steak Frites for a dinner party by slicing the steak against the grain and fanning it out dramatically over a heap of fries. Serve everything family-style on a large platter, letting everyone dig in and grab their perfect piece. Or, go casual and serve in parchment-lined baskets for a playful, café vibe at home.
Make Ahead and Storage
Storing Leftovers
Leftover Steak Frites can be just as delicious the next day—simply wrap steaks tightly and chill them promptly, placing fries in a separate airtight container lined with a paper towel to absorb any excess moisture.
Freezing
Want to freeze? Cooked steak and fries both freeze surprisingly well. Wrap the steak tightly and stash fries in a freezer-safe bag; fries benefit from a quick re-crisp in the oven after thawing. Just let everything cool completely before freezing to avoid ice crystals.
Reheating
To recapture that fresh-cooked magic, reheat steak gently in the oven (covered with foil) so it stays tender, or slice and warm in a pan with a touch of butter. Fries should be spread out on a baking sheet and reheated at 400°F for best crispiness. Avoid the microwave if you can—you deserve fries with crunch!
FAQs
What’s the best cut of steak for Steak Frites?
Ribeye or sirloin work beautifully for Steak Frites because they’re flavorful and cook up tender and juicy. Choose steaks at least an inch thick for a perfect medium-rare center and a gorgeous crust.
Can I use frozen fries instead of making them fresh?
Absolutely! While hand-cut fries double-fried from russets are unbeatable in texture and flavor, high-quality frozen fries offer convenience and still deliver a satisfying result. Just be sure to season them well once cooked.
Do I really need to double-fry the potatoes?
Yes, that’s the secret behind those addictively crispy fries! The first fry cooks the potatoes through; the second adds the shattering golden crust that makes Steak Frites so iconic.
What sauce pairs well with Steak Frites?
Steak Frites loves a bit of sauce! Classic béarnaise, peppercorn, or even garlicky aioli are all fabulous on the side. A drizzle of pan juices, thanks to that thyme and garlic butter, is another simple favorite.
How do I know when my steak is cooked perfectly?
For medium-rare (that classic French bistro center), sear over high heat and check with a meat thermometer—130 to 135°F is perfect. Letting your steak rest before slicing is key to juicy, flavorful results.
Final Thoughts
Few dishes capture the cozy, celebratory vibe of a Parisian bistro quite like Steak Frites. Treat yourself (or someone special) to this French favorite—you’ll be amazed at what a little care, a handful of quality ingredients, and the right techniques can bring to your table. Give Steak Frites a try and let the compliments roll in!
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Steak Frites Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic French bistro favorite of Steak Frites with this easy-to-follow recipe. Juicy ribeye or sirloin steaks paired with crispy homemade French fries make for a satisfying meal that’s perfect for a special dinner.
Ingredients
Steak:
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
Fries:
- 1 1/2 pounds russet potatoes, peeled and cut into thin fries
- Vegetable oil for frying
Optional garnish:
- Chopped parsley
Instructions
- Prepare the Steaks: Season steaks with salt and pepper, then let them sit at room temperature for 30 minutes.
- Prepare the Fries: Soak cut potatoes in cold water, drain, and pat dry. Fry in oil at 325°F, then again at 375°F until crispy.
- Cook the Steaks: Sear steaks in olive oil, adding butter, garlic, and thyme. Rest before slicing.
- Serve: Plate steaks with fries and garnish with parsley if desired.
Notes
- Serve with béarnaise or garlic aioli for extra flavor.
- For best texture, double fry fresh potatoes instead of using frozen fries.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 steak and fries
- Calories: 780
- Sugar: 2g
- Sodium: 450mg
- Fat: 52g
- Saturated Fat: 20g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 145mg
