Steak Frites

Steak Frites (pronounced “stehk freet”) is the ultimate French bistro dish that combines a juicy, perfectly cooked steak with golden, crispy fries. Simple, elegant, and incredibly satisfying, it’s a timeless pairing that brings restaurant-quality flavor right to your home kitchen. Whether you’re making it for a date night, a weekend treat, or to impress guests, this dish never fails to deliver.

🛒 Ingredients

For the Steak

2 boneless ribeye, sirloin, or NY strip steaks (1 to 1½ inches thick)
Salt and black pepper to taste
1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary

For the Frites (French Fries)

2 large russet potatoes
Vegetable or canola oil, for frying
Salt, to taste

Optional: Serve with garlic herb butter, Béarnaise sauce, or Dijon mustard

🔄 Substitutions

Steak: Try flank steak or filet mignon for variation
Potatoes: Yukon golds work but may yield a softer fry
Herbs: Use dried thyme or Italian seasoning if fresh isn’t available
Oil: Use peanut oil for extra crispiness and flavor

👨‍🍳 How to Make

Step 1: Prep the Fries (Frites)

Peel and cut potatoes into thin matchsticks or shoestring size
Soak in cold water for at least 30 minutes (or up to 12 hours) to remove excess starch
Drain and pat dry thoroughly with paper towels
Heat oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until pale and tender (not golden). Drain and cool on a paper towel-lined tray
Increase oil temp to 375°F (190°C). Fry the potatoes a second time for 2–3 minutes until golden and crisp
Drain again, season with salt, and keep warm

Step 2: Cook the Steak

Bring steak to room temperature and pat dry
Season generously with salt and pepper
Heat a skillet (cast iron preferred) over medium-high heat with oil
Sear steaks 2–3 minutes per side until browned. Add butter, garlic, and thyme
Tilt the pan and spoon the melted butter over the steaks repeatedly for flavor and moisture (basting)
Cook to desired doneness (125°F/52°C for rare, 130°F/54°C for medium rare, etc.)
Rest steaks for 5–10 minutes before slicing

Step 3: Serve

Plate steak next to a generous pile of hot, crispy frites
Add a pat of herb butter or drizzle with pan juices
Serve with a side of green salad and a glass of red wine or sparkling water for that authentic French feel

🧄 Optional Sauces & Additions

Béarnaise sauce or peppercorn cream
Garlic aioli or Dijon mustard
Steak compound butter (with herbs and garlic)
Truffle oil on the fries for a gourmet twist

✅ Recipe Tips

Use a meat thermometer for precise doneness
Double-frying the potatoes gives the best crispy texture
Let the steak rest before slicing to retain juices
Use high-heat oil and fry in small batches to prevent soggy fries

📦 Storage

Fries: Best enjoyed fresh; reheated fries lose crispness
Steak: Store in an airtight container for up to 3 days. Reheat gently or slice cold for steak sandwiches
Make-ahead: Soak and prep fries early; cook steak just before serving

❓ FAQs

Can I bake the fries instead?
Yes, toss in oil and bake at 425°F (220°C) until crispy, flipping halfway through

Do I need to marinate the steak?
Not for this classic version—just salt, pepper, and basting butter do the trick

What’s the best cut of steak?
Ribeye and NY strip are flavorful and tender; flank or skirt steak works for a leaner cut

Can I use a grill?
Absolutely! Grill steaks over high heat and cook fries inside for a perfect combo

Simple, elegant, and bursting with flavor, Steak Frites is a bistro-style dish that brings the magic of Paris to your plate. 🇫🇷🥩🍟