Steak and Frites Recipe

Imagine sinking your teeth into a perfectly cooked, juicy steak and frites with its crispy, golden potato fries alongside. This classic French bistro favorite brings together the rich, savory flavors of a beautifully seared steak with the irresistible crunch of hand-cut fries. The steak and frites combination has stood the test of time for good reason—it’s simple yet sophisticated, casual yet elegant. Whether you’re planning a special date night or just treating yourself to something delicious, this recipe delivers restaurant-quality results right in your kitchen. You’ll learn how to achieve the perfect steak doneness, master the art of crispy fries, and bring this iconic dish to life with minimal ingredients but maximum flavor.

Why You’ll Love This Recipe

This steak and frites recipe transforms simple ingredients into a memorable meal that feels like dining in a Parisian bistro. The beauty lies in the contrasting textures—the tender, juicy steak with its caramelized exterior against the audible crunch of perfectly crisp fries. Unlike complicated recipes that demand countless ingredients, this dish celebrates simplicity with quality components that truly shine.

You’ll appreciate how adaptable this classic is to your preferences. Choose your favorite cut of steak, adjust the doneness to your liking, and season to your taste. The fries develop a golden exterior while maintaining a fluffy interior, creating that irresistible texture contrast that makes French fries so craveable.

Even better, this impressive meal comes together in under an hour, making it accessible for weeknight cooking yet special enough for celebrations. The techniques you’ll learn—from properly resting meat to the secret to crispy homemade fries—transfer to countless other recipes in your culinary repertoire.

Ingredients

For the Steak:

• 2 ribeye or New York strip steaks (about 12oz/340g each), 1-inch thick
• 2 tablespoons (30ml) high-heat oil like avocado or grapeseed
• 2 tablespoons (28g) unsalted butter
• 4 garlic cloves, peeled and lightly crushed
• 2-3 sprigs fresh thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Frites:

• 2 pounds (900g) russet potatoes, scrubbed clean
• 2 quarts (1.9L) vegetable or peanut oil for frying
• 1 tablespoon (15g) fine sea salt
• 1 teaspoon (5g) garlic powder (optional)
• 1 teaspoon (5g) dried herbs like thyme or rosemary (optional)

For the Herb Butter (optional):

• 4 tablespoons (56g) unsalted butter, softened
• 1 tablespoon (3g) fresh parsley, finely chopped
• 1 teaspoon (3g) fresh thyme leaves
• 1 garlic clove, minced
• ½ teaspoon (2.5ml) lemon juice
• ¼ teaspoon salt

Pro Tips

Achieving restaurant-quality steak and frites at home comes down to mastering a few critical techniques. First, always bring your steak to room temperature before cooking—about 30-45 minutes on the counter. This ensures even cooking from edge to center. Cold steaks placed in a hot pan will seize up, cooking unevenly and potentially becoming tough. Room temperature meat allows for that beautiful crust while maintaining your desired internal doneness.

For perfectly crispy frites, the double-fry method is non-negotiable. The first fry at a lower temperature (325°F/165°C) cooks the potatoes through, while the second at a higher temperature (375°F/190°C) creates that coveted crispy exterior. Between fries, let the potatoes rest and cool—this allows the moisture inside to steam out, resulting in a fluffier interior and crispier exterior during the second fry.

Finally, the resting period for steak isn’t just a suggestion—it’s essential. After cooking, let your steak rest for 5-10 minutes under loose foil. During this time, the meat’s juices redistribute throughout instead of gushing out when cut. This simple step is the difference between a juicy steak and a disappointing, dry one with a puddle of lost flavor on your cutting board.

Instructions

Step 1: Prepare the Potatoes

Begin by cutting your potatoes into sticks about ¼-inch thick. Place them in a large bowl of cold water for 30 minutes to remove excess starch. After soaking, drain thoroughly and pat completely dry with paper towels or a clean kitchen towel. Wet potatoes will cause the oil to splatter dangerously and prevent proper crisping.

Step 2: First Fry for the Frites

Heat oil in a large, heavy-bottomed pot or deep fryer to 325°F (165°C). Working in batches to avoid overcrowding, fry the potatoes for 4-5 minutes until they’re soft but not browned. Use a slotted spoon to carefully transfer them to a paper towel-lined baking sheet. Let them cool completely, about 30 minutes. This intermediate cooling step is crucial for texture development.

Step 3: Prepare the Steak

While the fries cool, prepare your steaks. Pat them completely dry with paper towels—moisture is the enemy of a good sear. Season generously on both sides with kosher salt and freshly ground pepper, pressing the seasoning into the meat. If you’re using the herb butter, mix all ingredients in a small bowl until well combined, then refrigerate.

Step 4: Cook the Steak

Heat a cast-iron skillet over high heat until smoking hot. Add the high-heat oil and place the steaks in the pan, pressing down gently to ensure maximum contact. For medium-rare, cook for approximately 4 minutes on the first side until a deep brown crust forms. Flip once and add butter, garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the aromatic butter for another 3-4 minutes. Use a meat thermometer for precision: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Step 5: Rest the Steak

Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5 minutes (10 is better) to allow juices to redistribute throughout the meat. This patience will be rewarded with perfectly juicy results.

Step 6: Second Fry for the Frites

While the steak rests, heat the oil to 375°F (190°C) for the second fry. Return the fries to the hot oil in batches and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel-lined bowl, then immediately season with salt and optional garlic powder or herbs while still hot.

Step 7: Serve

Slice the rested steak against the grain (perpendicular to the muscle fibers) for maximum tenderness. Serve immediately alongside the hot frites. Top the steak with a slice of herb butter if using, and provide a small ramekin of quality ketchup, aioli, or béarnaise sauce for dipping the frites.

Variations

Bistro-Style Steak Frites: Elevate your classic steak and frites by serving the steak with a classic French sauce. Create a quick pan sauce after cooking the steak by deglazing the hot pan with ¼ cup red wine, reducing by half, then whisking in ½ cup beef stock and 1 tablespoon cold butter. Alternatively, prepare a simple béarnaise sauce with tarragon for an authentic French bistro experience.

Truffle Steak Frites: For a luxurious twist, drizzle your finished frites with 1-2 teaspoons of truffle oil and sprinkle with finely grated Parmesan cheese. For the steak, add ½ teaspoon of truffle salt to your seasoning mix before cooking. This simple adaptation transforms the dish into a gourmet experience with minimal extra effort.

Steak and Sweet Potato Frites: For a nutritional twist, substitute sweet potatoes for russet potatoes. Follow the same double-frying technique, but reduce the first fry to 3 minutes and the second to 2-3 minutes, as sweet potatoes can burn more easily. Season with smoked paprika and a pinch of brown sugar along with salt for complementary flavors that enhance both the sweet potatoes and the savory steak.

Storage and Serving

If you find yourself with leftover steak and frites (though this is rare!), store them separately for best results. Place cooled steak in an airtight container and refrigerate for up to 3 days. To reheat, let the steak come to room temperature, then warm it gently in a 275°F (135°C) oven until it reaches about 110°F (43°C) internally—about 15-20 minutes—to avoid overcooking.

Leftover frites will never regain their original crispness, but they can be revitalized. Store them in a paper towel-lined container in the refrigerator for up to 2 days, then reheat on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until crisp and hot.

For serving, consider these classic pairings: a simple green salad with vinaigrette provides a refreshing contrast to the rich steak and frites. A side of sautéed garlic green beans adds color and a nutritional component. For an authentic French touch, serve with a small pot of Dijon mustard and compound butter melting over the hot steak. A full-bodied red wine like Cabernet Sauvignon or Bordeaux completes this bistro experience at home.

FAQs

What’s the best cut of beef for Steak and Frites?
Ribeye and New York strip are traditional choices for their marbling and flavor. Ribeye offers more richness due to higher fat content, while New York strip provides a leaner option with excellent beefy flavor. For budget options, consider hanger or flank steak, which are also delicious when properly cooked and sliced against the grain.

Can I make the frites without deep frying?
Yes, though traditional frites are deep-fried. For a healthier version, cut potatoes as directed, toss with 2 tablespoons oil and season, then bake at 425°F (220°C) for 30-35 minutes, flipping halfway. They won’t have identical texture to deep-fried versions but will still be delicious.

How do I know when my steak is done without a thermometer?
Use the finger test: Touch your thumb and index finger together and press the fleshy part of your thumb—this firmness resembles rare steak. Middle finger represents medium-rare, ring finger for medium, and pinky for well-done. Compare this to how your steak feels when pressed with tongs.

Why did my fries turn out soggy?
Soggy fries usually result from three issues: not removing enough starch (soak longer in cold water), frying at too low a temperature (use a thermometer), or overcrowding the fryer (fry in smaller batches). Also, ensure potatoes are completely dry before frying.

Can I prepare components of this meal in advance?
Yes! Cut and soak potatoes up to 24 hours ahead (refrigerate in water), completing the first fry up to 2 hours before serving. Herb butter can be made 3 days ahead. Season steaks up to 8 hours in advance for deeper flavor. The final cooking should be done just before serving for optimal results.

Print