Few dishes capture the decadence and simplicity of French bistro fare like Steak Frites. This classic combination of juicy, pan-seared steak and golden, crispy fries is pure comfort on a plate. With its roots in Parisian cafes, Steak Frites delivers all the crispy, salty, melt-in-the-mouth satisfaction you crave from both steak and fries, and yet it comes together surprisingly easily at home. If you’re ready for a meal that feels like a special occasion but doesn’t demand all day in the kitchen, you’re going to fall in love with Steak Frites.
Ingredients You’ll Need
The beauty of Steak Frites is its reliance on fresh, quality ingredients—each one shines in its own way, creating a dish that’s more than the sum of its parts. Gather these few essentials, as every single addition sets the stage for that unforgettable flavor and texture bistro enthusiasts adore.
- Boneless Ribeye or Sirloin Steaks (2, 10–12 oz): Choose well-marbled steaks for ultimate juiciness and flavor; ribeye offers rich marbling, while sirloin gives a leaner bite.
- Russet Potatoes (1½ pounds), peeled and cut into thin fries: Russets give the crispiest fries thanks to their high starch content—thin cuts mean more surface for crunch.
- Vegetable Oil (2 tablespoons, for fries): Pick a neutral oil with a high smoke point to ensure fries get golden and crispy.
- Olive Oil (2 tablespoons, for steak): Adds a hint of richness and helps the steaks sear beautifully in the pan.
- Unsalted Butter (2 tablespoons): Finishing the steak with butter makes it silky and adds classic French richness.
- Garlic (2 cloves, smashed): Infuses the butter with subtle aromatic depth during the final basting.
- Fresh Thyme or Rosemary (2 sprigs): Herbs lend a fragrant lift that perfectly complements a juicy steak.
- Salt and Black Pepper, to taste: Essential for both steak and fries—season generously for the best flavor.
- Coarse Sea Salt (optional, for finishing): A sprinkle before serving gives those addictive pops of salty crunch.
How to Make Steak Frites
Step 1: Prep and Soak the Fries
Start by peeling and slicing your russet potatoes into thin, matchstick-like fries. This step is key: thinner fries will cook up crispier and more evenly. Once they’re cut, soak them in cold water for at least 30 minutes. This removes excess starch, helping your fries achieve that sought-after golden, crispy exterior while staying fluffy inside.
Step 2: Bake the Fries to Perfection
Preheat your oven to 425°F (220°C). After soaking, drain the fries thoroughly and pat them completely dry—any remaining moisture can cause steaming instead of crisping. Toss the dry fries with vegetable oil, salt, and pepper, making sure each piece is nicely coated. Arrange the fries in a single, evenly spaced layer on a parchment-lined baking sheet, then bake for 30–35 minutes, flipping halfway through. You’ll know they’re done when they’re beautifully golden and irresistibly crisp.
Step 3: Season and Sear the Steaks
While your fries bake, pat the steaks dry with paper towels. This leads to a better crust when they hit the pan. Generously season both sides with salt and black pepper to lock in flavor. Heat olive oil in a cast iron skillet over medium-high heat, then add your steaks. Sear for 3–4 minutes per side for medium-rare, or adjust the timing for your preferred doneness. You want that gorgeous, caramelized crust on both sides.
Step 4: Baste with Butter, Garlic, and Herbs
In the final minute of cooking, add the unsalted butter, smashed garlic, and your chosen herb sprigs right into the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the infused butter—this is what gives Steak Frites its signature, restaurant-level finish. When they’re done, transfer the steaks to a cutting board to rest for 5–10 minutes; this ensures all those savory juices stay locked inside.
Step 5: Assemble and Serve
To plate up, heap those piping-hot fries alongside the rested steaks. If you’re feeling fancy, finish both the fries and steaks with a sprinkling of coarse sea salt. Dive in while everything’s fresh—this is Steak Frites at its most irresistible!
How to Serve Steak Frites
Garnishes
A finishing touch can make all the difference when it comes to Steak Frites. Consider a light scatter of fresh herbs such as thyme or parsley for vibrant color and fragrance. For the ultimate French flair, dot the platter with a few slices of compound butter or even a dollop of garlic aioli alongside your fries. And don’t forget a little coarse salt sprinkled just before serving—a simple way to elevate each bite.
Side Dishes
While Steak Frites absolutely shines on its own, you can easily round out your plate with a crisp green salad dressed in a sharp vinaigrette, some sautéed green beans, or a medley of roasted vegetables. The simplicity of Steak Frites pairs beautifully with sides that are bright and fresh—they help balance the richness of the main dish wonderfully.
Creative Ways to Present
Get playful with your presentation: serve Steak Frites on a large wooden board for a rustic touch, or pile the fries in a parchment cone just like a Paris bistro. Slice the steak before serving for a dramatic display and easier sharing. For parties, set up a Steak Frites “bar” with various dipping sauces—think garlic aioli, Dijon mustard, or peppercorn cream—so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), keep the steak and fries in separate airtight containers in the refrigerator. The fries are best enjoyed fresh, but they’ll keep for up to two days; the steak will stay tender for about the same time. Avoid storing the fries with the steak to prevent sogginess.
Freezing
Steak Frites are best enjoyed fresh, but if you must, you can freeze the cooked fries on a baking sheet before transferring them to a zip-top bag. They’ll keep for up to a month. Steak can also be frozen for up to two months, tightly wrapped. Thaw both in the fridge before reheating for best results.
Reheating
For fries, reheat in a hot oven (about 400°F) to revive that crispy texture—avoid the microwave at all costs. Steak should be gently reheated in a low oven or briefly in a skillet with a touch more butter to keep it juicy. Remember to bring refrigerated steak to room temperature before reheating for even results.
FAQs
Can I double-fry the potatoes instead of baking?
Absolutely! Double-frying is a classic method for achieving extra-crispy fries and is often used in restaurants for Steak Frites. Simply fry the potatoes first at a lower temperature to cook them through, drain and cool, then fry at a higher temp to crisp them up.
What steak cuts work best for Steak Frites?
Ribeye and sirloin are traditional favorites because they cook quickly and deliver maximum flavor. If you prefer something leaner, try strip steak or even filet; just adjust cooking times as needed.
How do I know when my steak is perfectly cooked?
The easiest way is to use a meat thermometer: for medium-rare, aim for 130–135°F. You can also press the steak gently; it should feel springy but not firm. And letting it rest is non-negotiable for juicy results!
Is there a vegetarian version of Steak Frites?
For a meatless twist, try pan-searing thick slices of portobello mushroom or tofu and finishing them in the same flavorful butter, garlic, and herbs. Serve with the fries and all your favorite sauces for a fun vegetarian nod to the original.
What sauces go well with Steak Frites?
Café de Paris butter, garlic aioli, or a simple Dijon mustard sauce all make standout accompaniments. Even just a pat of herb butter melting over your steak will elevate Steak Frites to new heights!
Final Thoughts
There’s something truly magical about Steak Frites—whether it’s a special weekend treat or a Wednesday pick-me-up, this dish never fails to deliver joy. I hope you give this recipe a try and make Steak Frites a part of your own kitchen traditions. Bon appétit!
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Steak Frites Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in a classic French bistro favorite with this recipe for Steak Frites. Juicy pan-seared ribeye or sirloin steaks paired with crispy oven-baked fries make for a satisfying and flavorful meal.
Ingredients
For the fries:
- 1½ pounds russet potatoes, peeled and cut into thin fries
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the steak:
- 2 (10–12 oz) boneless ribeye or sirloin steaks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- Salt and black pepper to taste
- Optional: coarse sea salt for finishing
Instructions
- For the fries: Preheat the oven to 425°F (220°C). Soak the cut fries in cold water for at least 30 minutes, then drain and pat dry thoroughly. Toss the fries with vegetable oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Bake for 30–35 minutes, flipping halfway, until golden and crispy.
- For the steak: Pat the steaks dry and season generously with salt and black pepper. Heat olive oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness. In the last minute of cooking, add butter, garlic, and thyme to the pan and spoon the melted butter over the steaks (basting). Remove steaks from the skillet and rest for 5–10 minutes.
Notes
- For extra-crispy fries, bake on a wire rack or double-fry them in oil instead of baking.
- Add a side of garlic aioli or herb butter for dipping or topping.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Seared, Oven-Baked
- Cuisine: French
Nutrition
- Serving Size: 1 steak with fries
- Calories: 720
- Sugar: 2g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 17g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 140mg
