If you are craving a dish that perfectly marries tender, juicy steak with crispy, golden fries, this Steak Frites Recipe is the answer to your culinary dreams. A classic French bistro favorite, Steak Frites combines simple ingredients into a spectacular meal that feels both indulgent and utterly comforting. With a beautifully seared ribeye steak bathed in garlic butter and accompanied by perfectly fried russet potato frites, this recipe walks you through each step so you can bring a little French flair to your table with ease and confidence.
Ingredients You’ll Need
The magic of this Steak Frites Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one is essential, adding layers of flavor, texture, and visual appeal to the dish.
- Ribeye steaks (2, about 1-inch thick): This cut offers the perfect balance of marbling and tenderness for a juicy, flavorful steak.
- Salt and freshly ground black pepper: Simple seasoning enhances the natural flavors without overpowering them.
- Unsalted butter (4 tablespoons): Adds richness and helps create that irresistible garlic herb basting sauce.
- Olive oil (2 tablespoons): Provides a healthy fat for searing the steaks to a perfect crust.
- Garlic (4 cloves, minced): Infuses the butter with aromatic depth that elevates the steak experience.
- Fresh thyme leaves (2 teaspoons) or dried thyme (1 teaspoon): Adds a subtle, earthy herbal note that pairs beautifully with beef.
- Russet potatoes (2 large, peeled and sliced into thin strips): Their starchy texture is ideal for creating crispy, golden frites.
- Vegetable oil for frying: Essential for achieving that perfectly crisp exterior on the potatoes.
- Chopped fresh parsley (1 tablespoon, optional): Adds a burst of color and freshness as a garnish.
How to Make Steak Frites Recipe
Step 1: Season and Rest the Steaks
Start by generously seasoning both sides of your ribeye steaks with salt and freshly ground black pepper. This step is vital because it allows the seasonings to penetrate the meat, enhancing the overall flavor. Letting them rest at room temperature for about 30 minutes also ensures even cooking later on.
Step 2: Preheat the Oven
While your steaks rest, preheat your oven to a low 200 degrees Fahrenheit. This warm environment will keep your frites perfectly crispy and hot while you focus on cooking the steaks, making sure every bite remains delicious from kitchen to table.
Step 3: Fry the Potato Frites
Heat vegetable oil to 350 degrees Fahrenheit in a large, heavy skillet or deep fryer. Fry the sliced potatoes in batches, turning occasionally to ensure an even golden brown. This process usually takes around 4 to 5 minutes per batch. Once they’re crispy, transfer the frites to a paper towel-lined plate to drain excess oil. Place them in the warm oven to keep their crisp perfection until serving time.
Step 4: Sear the Steaks
In a large skillet over medium-high heat, warm the olive oil until shimmering. Add your steaks and cook them for about 3 to 4 minutes on each side, allowing a beautiful crust to form. Aim for an internal temperature of 130 degrees Fahrenheit for a juicy medium-rare finish, or adjust timing if you prefer your steak more or less done.
Step 5: Baste with Garlic Butter and Thyme
Lower the heat to medium and add unsalted butter, minced garlic, and thyme leaves to the skillet. Spoon this fragrant butter over the steaks repeatedly for 2 to 3 minutes. This basting technique infuses the meat with rich, garlicky flavor and gives it that melt-in-your-mouth tenderness.
Step 6: Let the Steaks Rest
Once cooked, transfer the steaks to a cutting board and let them rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is luscious and moist rather than dry.
Step 7: Serve and Garnish
Now comes the best part! Plate your beautifully rested steaks alongside the piping hot frites. You can also sprinkle some chopped fresh parsley for a bright pop of color and fresh, herbal notes that lift the entire dish.
How to Serve Steak Frites Recipe
Garnishes
A simple garnish like freshly chopped parsley adds a fresh herbaceous contrast to the rich steak and fries. If you want to be a little more indulgent, a pat of herb butter or a drizzle of balsamic glaze can take presentation and flavor to the next level.
Side Dishes
While Steak Frites is fantastic on its own, you can complement it with a crisp green salad tossed with a tangy vinaigrette or some roasted vegetables for a colorful and well-rounded meal. Light, bright sides create balance alongside the savory richness of the steak and fries.
Creative Ways to Present
For an impressively casual yet chic look, stack the fries in a rustic metal cup or mason jar and serve the steak sliced on a wooden board. A small ramekin of homemade garlic aioli or Dijon mustard also makes a charming and tasty dipping option to elevate the dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and frites in an airtight container in the refrigerator. Try to keep the frites and steak separate if possible to maintain their texture. They will stay good for up to 3 days.
Freezing
While the steak can be frozen, the texture of the fries may suffer upon thawing and reheating because fries tend to lose their crispness. If you want to freeze leftovers, wrap the steak tightly and freeze for up to 2 months; reheat gently later.
Reheating
To reheat the steak, bring it to room temperature and warm it slowly in a low oven or skillet to avoid drying it out. Reheat fries on a baking sheet in a 400-degree oven for about 5 to 10 minutes to help regain their crispiness, rather than using a microwave.
FAQs
What cut of steak is best for Steak Frites Recipe?
The ribeye steak is an excellent choice because of its marbling and tenderness, which provide a juicy, flavorful result. Other cuts like sirloin or strip steak can also work but may produce slightly different textures.
Can I make the fries ahead of time?
Yes, you can fry the potatoes earlier and keep them warm in the oven, but for the best crispiness, finish frying or reheat them in a hot oven just before serving.
How do I know when the steak is done?
Use a meat thermometer to check for your desired doneness: medium-rare is around 130 degrees Fahrenheit, medium is 140, and well-done is about 160 degrees. The steak should also develop a nice brown crust on the outside.
Can I substitute another herb for thyme?
Absolutely! Rosemary, oregano, or even fresh tarragon can impart a lovely flavor that complements the steak. Just keep the amount moderate to avoid overwhelming the beef.
Is it possible to bake the fries instead of frying?
You can bake the fries as a healthier alternative by tossing them in oil and seasoning, then cooking at a high temperature (around 425 degrees Fahrenheit) until golden and crisp. However, classic Steak Frites traditionally calls for frying to achieve that perfect texture.
Final Thoughts
Making this Steak Frites Recipe at home is a wonderfully satisfying experience that rewards you with timeless flavors and a cozy, impressive meal. Whether it’s a special occasion or a delicious weekend treat, this dish never fails to bring a smile and warm comfort to the table. So gather your ingredients, roll up your sleeves, and dive into this French classic — your taste buds will thank you.
Print
Steak Frites Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 30m
- Total Time: 1h 0m
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: French
Description
Classic French-style Steak Frites featuring perfectly seared boneless ribeye steaks paired with crispy golden fries, enhanced with garlic, thyme, and butter for a flavorful and indulgent meal.
Ingredients
For the Steak
- 2 boneless ribeye steaks, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
For the Frites
- 2 large russet potatoes, peeled and sliced into thin strips
- Vegetable oil, for frying
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season the Steaks: Season the ribeye steaks generously on both sides with salt and freshly ground black pepper. Allow them to rest at room temperature for about 30 minutes to let the flavors penetrate the meat.
- Preheat Oven: Preheat your oven to 200°F (93°C) to keep the fries warm while you cook the steaks.
- Prepare and Fry the Frites: Heat 1 inch of vegetable oil in a large, heavy skillet or deep fryer to 350°F (175°C). Fry the potato strips in batches, turning occasionally, until they turn golden brown and crisp, about 4-5 minutes per batch. Drain on a paper towel-lined plate and keep warm in the oven.
- Cook the Steaks: In a large skillet over medium-high heat, heat the olive oil. Add the steaks and cook for about 3-4 minutes per side until a crust forms and the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time for desired doneness.
- Baste with Butter and Herbs: Lower the heat to medium. Add butter, minced garlic, and thyme to the skillet. Continuously baste the steaks with this flavorful butter mixture for 2-3 minutes.
- Rest the Steaks: Transfer the steaks to a cutting board and let them rest for 5-10 minutes. This helps redistribute the juices, ensuring a juicy steak.
- Serve: Plate the steaks alongside the crispy frites. Optionally, garnish with fresh chopped parsley for a pop of color and freshness.
Notes
- Resting the steaks after cooking is essential for juicy results.
- Use a thermometer to check doneness accurately.
- Make sure the oil is hot enough before frying fries to achieve a crispy texture.
- For extra crispiness, soak potato strips in cold water before frying to remove excess starch, then dry thoroughly.
- Adjust seasoning according to taste preferences.
