Steak Frites is the ultimate comfort food—juicy, perfectly-seared steak paired with a mound of golden, crispy fries. This classic French bistro combo bursts with savory flavors, dreamy textures, and a splash of Parisian charm. Whether you’re cooking for a cozy weeknight or wanting to impress at a dinner gathering, Steak Frites promises big satisfaction with approachable technique and a handful of pantry staples.
Ingredients You’ll Need
This recipe is gloriously simple, but each ingredient plays a starring role. From the deeply flavorful steak to the irresistible fries and those little finishing touches, every component brings something essential to the plate.
- Boneless ribeye or sirloin steaks (2, about 1 inch thick): Look for well-marbled cuts for the juiciest, most flavorful result.
- Olive oil (1 tablespoon): Helps the seasoning stick to your steak and adds subtle richness.
- Kosher salt (1 teaspoon): Essential for unlocking the natural flavor of both steak and fries.
- Black pepper (1/2 teaspoon): Freshly ground adds aromatic warmth and a gentle bite.
- Butter (1 tablespoon): Melts into the steak for luscious flavor and a gorgeous, glossy finish.
- Russet potatoes (2 large, peeled and cut into thin fries): Their starchy texture means naturally crisp fries with soft, fluffy interiors.
- Vegetable oil (2 tablespoons): Ensures fries roast to golden perfection without sticking or burning.
- Salt (1/2 teaspoon): A second burst of seasoning for fries that really pops.
- Chopped fresh parsley (optional): A bright, fresh garnish for color and a hint of herby flavor.
- Garlic aioli or ketchup for serving: An irresistibly creamy or classic accompaniment for dunking your fries.
How to Make Steak Frites
Step 1: Prepare and Season the Steaks
Start by patting your steaks dry with paper towels—this helps get that delicious sear. Drizzle olive oil over both sides, then generously rub in kosher salt and black pepper. Let the steaks rest at room temperature for about 20 minutes; this gives you a more even cook and tastier crust.
Step 2: Prep the Fries
As the steaks rest, peel and slice your potatoes into thin matchstick-style fries for that classic Steak Frites look. Toss them with vegetable oil and salt until evenly coated, making sure every piece gets a little love.
Step 3: Bake the Fries
Preheat your oven to 425°F (220°C). Spread the fries out in a single layer on a baking sheet—not too crowded—so they bake up crispy and golden. Pop them in the oven for 30–35 minutes, flipping halfway so every fry gets a chance to crisp.
Step 4: Sear the Steaks
While the fries cook, heat a skillet (preferably cast iron) over medium-high heat. When it’s almost smoking hot, add the steaks. Sear for 3–4 minutes on each side for a juicy medium-rare. During the final minute, add the butter, and use a spoon to baste those steaks with melted butter and pan juices for an irresistible finish.
Step 5: Rest, Slice, and Serve
Transfer your steaks to a plate and let them rest for 5–10 minutes so the juices redistribute. Slice against the grain for extra-tender bites. Pile onto plates alongside your crispy fries, sprinkle with chopped parsley if you like, and serve hot with garlic aioli or ketchup.
How to Serve Steak Frites
Garnishes
A sprinkle of fresh chopped parsley not only adds a dash of color but ties the whole dish together with a hint of freshness. For a little extra flair, finish with flaky salt or a squeeze of lemon juice just before serving—these finishing touches can elevate your Steak Frites from simple to sublime.
Side Dishes
Steak Frites is hearty enough to stand on its own, but if you want to round out the meal, try a crisp green salad with a light vinaigrette or some charred asparagus. The freshness brings gorgeous contrast to the rich, savory steak and those oh-so-crispy fries.
Creative Ways to Present
For a touch of bistro fun, serve Steak Frites on a wooden board, fries piled high beside thick slices of steak. Top with a small ramekin of garlic aioli and a handful of microgreens. Or try a modern spin: stack the fries in a cone, nestled next to the steak on a slate platter for extra wow.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store the steak and fries separately in airtight containers in the fridge. The steak will last up to 3 days, while fries are best eaten within a day for max crispness, though they’re still tasty after a quick reheating.
Freezing
While the fries don’t freeze well due to texture changes, you can freeze the cooked steak. Wrap it tightly in plastic wrap and foil, then pop it in a freezer bag. It’ll keep for about 2 months—just remember to thaw slowly in the fridge before reheating.
Reheating
Reheat steak slices in a hot skillet for just a minute or two to prevent overcooking. For fries, a few minutes in a 400°F oven (or an air fryer) will help bring back some crunch. Avoid the microwave if you can, as it tends to make the fries limp.
FAQs
What’s the best cut of steak for Steak Frites?
Ribeye brings rich marbling and big flavor, while sirloin offers a leaner, still-tender bite. Both are classic choices for Steak Frites, so pick whichever suits your preference or what’s on sale at your butcher.
Can I make the fries ahead of time?
You can slice and soak the potato sticks in cold water in advance (up to a day), which helps them crisp up. Just pat them dry before roasting. For best results, bake the fries just before serving to keep them shatteringly crisp.
How do I get my steak medium-rare?
Sear the steak for about 3–4 minutes per side in a hot skillet. For extra precision, use a thermometer—the ideal temperature for medium-rare is 130–135°F (54–57°C). Always let your steak rest before slicing.
Is Steak Frites gluten-free?
Yes! This recipe is naturally gluten-free as written, just be mindful of any dipping sauces if you need to avoid gluten.
Can I fry the potatoes instead of baking?
Absolutely. For classic French fries, deep-fry the potato sticks in hot oil until golden and crispy, or use an air fryer for a lighter touch. Both methods work beautifully for Steak Frites.
Final Thoughts
If you’re craving something cozy, satisfying, and oh-so-classic, give Steak Frites a place at your dinner table. It’s a restaurant-worthy meal that’s surprisingly simple to whip up at home—trust me, you’ll come back to this recipe again and again!
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Steak Frites Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic French bistro favorite with this easy-to-follow steak frites recipe. Juicy pan-seared steaks served alongside crispy oven-baked fries, a perfect meal for any occasion.
Ingredients
For the Steaks:
- 2 boneless ribeye or sirloin steaks (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
For the Fries:
- 2 large russet potatoes (peeled and cut into thin fries)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- Chopped fresh parsley for garnish (optional)
- Garlic aioli or ketchup for serving
Instructions
- Prepare the Steaks: Pat the steaks dry and rub with olive oil, salt, and pepper. Let rest at room temperature for 20 minutes.
- Prepare the Fries: Preheat the oven to 425°F (220°C). Toss the cut potatoes with vegetable oil and salt, then spread on a baking sheet. Bake for 30–35 minutes until golden and crispy, flipping halfway through.
- Cook the Steaks: Heat a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare. Add butter in the last minute and spoon it over the steaks. Transfer to a plate and rest for 5–10 minutes.
- Serve: Slice steaks and serve with hot fries, garnished with parsley. Offer garlic aioli or ketchup on the side.
Notes
- For crispier fries, soak potato slices in cold water for 30 minutes before patting dry.
- You can also air fry or deep fry the potatoes if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: French
Nutrition
- Serving Size: 1 steak and fries
- Calories: 620
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg
