If you have ever dreamed of bringing a little slice of a French bistro into your own kitchen, this Steak Frites Recipe is your golden ticket. Picture perfectly seared, juicy ribeye steaks paired with crispy, golden fries that have been fried twice for ultimate crunch. Each bite delivers a harmonious dance of rich, savory flavors contrasted by the light, salty crispness of the fries. This classic yet simple combination feels both special and comforting, making it one of my favorite dishes to whip up when I want to impress or indulge without fuss. Trust me, once you try this Steak Frites Recipe, it’s going to be a go-to for your dinner rotation.
Ingredients You’ll Need
These ingredients keep the recipe straightforward and authentic, allowing each element to shine. The quality of your steak, the texture of russet potatoes, and the aromatic additions like thyme and garlic all work in harmony to create a deliciously balanced dish.
- 2 boneless ribeye steaks (about 1 inch thick): A flavorful cut that remains juicy and tender when cooked right.
- 1 tablespoon olive oil: Used to sear the steak, adds a subtle fruitiness and helps achieve a beautiful crust.
- Salt and freshly ground black pepper: Essential seasonings to enhance and bring out the natural flavors.
- 1 tablespoon unsalted butter: Adds richness and helps baste the steaks for an irresistible finish.
- 2 garlic cloves (smashed): Infuse a gentle, aromatic warmth into the butter during cooking.
- 2 sprigs fresh thyme: Offers an earthy herbal note that complements red meat spectacularly.
- 1 ½ pounds russet potatoes (peeled and cut into thin fries): The perfect potato choice for fries with crisp edges and fluffy interiors.
- Vegetable oil for frying: High smoke point oil that ensures your fries get crispy without absorbing too much oil.
- Flaky sea salt for finishing: Adds the final delicate crunch and boost of flavor on the fries.
How to Make Steak Frites Recipe
Step 1: Prepare Steaks and Potatoes
Start by removing your ribeye steaks from the fridge about 30 minutes before cooking. This resting time helps them reach room temperature, ensuring more even cooking and juicier results. Season the steaks generously with salt and freshly ground black pepper on both sides, setting them aside to absorb those flavors. Meanwhile, soak your cut russet fries in cold water for at least 30 minutes. This crucial step removes excess starch, which is the secret behind fries that come out crisp, not soggy.
Step 2: Fry Potatoes Twice for Ultimate Crispiness
Drain the potatoes thoroughly and pat them completely dry using paper towels—this prevents dangerous oil splatter and helps them crisp up. Heat vegetable oil in a deep pot to 325 degrees Fahrenheit, ideal for the first “softening” fry without browning. Fry the potatoes in batches for 3 to 4 minutes until tender but pale, then drain on paper towels. Next, raise the oil temperature to 375 degrees Fahrenheit for the finish fry where they gain their golden, irresistible crunch—about 2 to 3 minutes. Once golden, drain again and sprinkle immediately with flaky sea salt.
Step 3: Sear Steaks and Add Flavor
While the fries are getting crispy, heat olive oil in a heavy cast iron skillet over medium-high heat. Place the steaks in the hot pan and sear them for 3 to 4 minutes per side to achieve a perfect medium-rare. During the last 2 minutes of cooking, add the butter, smashed garlic cloves, and sprigs of thyme to the pan. Tilt the skillet frequently, spooning the melted, fragrant butter over the steaks to baste and infuse them with flavor.
Step 4: Rest and Serve
Once seared, transfer the steaks to a plate and let them rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful. Slice the steaks against the grain and serve immediately alongside your golden fries for a meal that’s as elegant as it is satisfying.
How to Serve Steak Frites Recipe
Garnishes
To elevate the experience even more, sprinkle your fries with a little grated Parmesan cheese or freshly chopped herbs like parsley. A pat of herb butter on the steak just before serving can add a luxurious finish. These simple touches bring a gourmet flair that makes the dish feel even more special.
Side Dishes
While the steak and fries are the stars of this show, adding a crisp green salad dressed lightly with vinaigrette balances the richness of the meat and potatoes beautifully. For a classic French touch, try a small portion of haricots verts (French green beans) lightly sautéed with garlic and lemon.
Creative Ways to Present
Plate your Steak Frites Recipe like you would in a bistro — steak sliced and fanned out on the plate beside a generous mound of fries. A small ramekin of garlic aioli or Dijon mustard on the side adds a perfect dipping option. You can also serve on a wooden board for a rustic, shareable style that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover steak and fries in airtight containers for up to 3 days. Keep the fries separate from the steak to avoid sogginess, and store any garnishes separately if possible.
Freezing
This Steak Frites Recipe is best enjoyed fresh, but you can freeze cooked fries on a baking sheet first before transferring to a freezer-safe container. Steaks don’t freeze as well after cooking for optimal texture, so consider freezing raw ribeyes instead if planning ahead.
Reheating
To reheat fries and maintain their crispness, pop them in a preheated oven at 400 degrees Fahrenheit for about 5 to 8 minutes. For steak, gently warm slices in a skillet over low heat or cover with foil in a moderate oven to keep it juicy without overcooking.
FAQs
What cut of steak works best for Steak Frites Recipe?
Ribeye is fantastic because its marbling keeps it tender and flavorful, but strip steak or filet mignon are great alternatives if you prefer leaner or more tender cuts.
Why fry the potatoes twice?
The first fry cooks the potato through gently without crisping, while the second hotter fry crisps the outside to golden perfection. This two-step process ensures fries that are crispy on the outside and fluffy inside.
Can I make this recipe gluten-free?
Yes, it is naturally gluten-free as long as you use vegetable oil for frying and check any additional seasonings or garnishes for gluten-containing ingredients.
How do I know when the steak is medium-rare?
Cooking each side for about 3 to 4 minutes on medium-high heat usually yields a perfect medium-rare for a 1-inch thick ribeye. Using a meat thermometer, aim for an internal temperature of 130 to 135 degrees Fahrenheit.
Can I prepare parts of this recipe ahead of time?
Definitely! You can cut and soak the fries ahead, even up to overnight. Steaks should be cooked fresh for best taste but can be seasoned a bit in advance.
Final Thoughts
This Steak Frites Recipe is a timeless classic that never fails to impress and satisfy. With minimal ingredients and simple techniques, you get a meal packed with flavor, texture, and that unmistakable French bistro charm. Roll up your sleeves and try it soon — I promise you’ll fall in love with this delicious duo just like I did.
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Steak Frites Recipe
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Steak Frites is a classic French dish featuring perfectly seared ribeye steaks paired with crispy double-fried russet potato fries. The steaks are seasoned and cooked to medium-rare, basted with butter, garlic, and thyme for rich flavor, while the fries are soaked to remove starch, fried twice for crispiness, and finished with flaky sea salt. This elegant yet simple meal showcases the perfect balance of tender, juicy steak and golden, crunchy fries, making it an iconic bistro favorite.
Ingredients
Steak
- 2 boneless ribeye steaks (about 1 inch thick)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 2 garlic cloves (smashed)
- 2 sprigs fresh thyme
Fries
- 1 ½ pounds russet potatoes (peeled and cut into thin fries)
- Vegetable oil for frying
- Flaky sea salt for finishing
Instructions
- Prepare the steaks: Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and freshly ground black pepper.
- Soak the potatoes: While the steaks rest, soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and dry thoroughly with paper towels to ensure crispiness when frying.
- First fry of the potatoes: Heat a deep pot of vegetable oil to 325°F. Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove them and drain on paper towels.
- Second fry of the potatoes: Increase the oil temperature to 375°F. Fry the potatoes again in batches until golden and crispy, about 2–3 minutes. Drain on paper towels and immediately sprinkle with flaky sea salt.
- Sear the steaks: Heat olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare doneness. In the last 2 minutes of cooking, add the butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and baste the steaks continuously with the melted butter to infuse flavor and ensure juiciness.
- Rest the steaks: Remove the steaks from the skillet and let them rest for 5 minutes to allow juices to redistribute before slicing.
- Serve: Slice the steaks against the grain, plate them alongside the crispy double-fried fries, and serve hot.
Notes
- For added flavor, finish the fries with a sprinkle of grated Parmesan cheese or chopped fresh herbs like parsley.
- You can substitute ribeye steaks with strip steak or filet mignon based on preference or availability.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
