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
Scale
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
