Best Steak frites

Steak frites is the kind of dinner that instantly feels like a treat, even if you made it in your own kitchen. ♡

Crispy fries, juicy steak, and that little moment when you slice into it and it’s exactly how you wanted. Here’s the thing, steak frites sounds fancy, but it’s really just good timing. Get the fries going first, cook the steak while they finish, and you’re eating something restaurant level without the price tag.

I like serving this with a simple garlic herb butter or a quick Dijon pan sauce. Nothing complicated, just flavors that make the steak taste even more like steak.

Let’s make it together.

Ingredients

Steak

• 2 steaks (ribeye, strip, or sirloin), about 1 to 1 1/2 inches thick

• fine sea salt

• freshly ground black pepper

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, smashed

• 2 sprigs rosemary or thyme (optional)

Frites

• 2 pounds russet potatoes

• cold water (for soaking)

• 1 to 2 tablespoons olive oil (if baking or air frying)

• fine sea salt

Optional sauces

• Dijon mustard

• garlic mayo or aioli

• chimichurri

• flaky salt for finishing

Tips

• Salt the steak ahead if you can. Even 30 minutes helps, and overnight in the fridge is amazing.

• Pat the steak dry before it hits the pan. Dry surface equals a better crust.

• Let the fries soak. It removes extra starch, which makes them crispier.

• Use a hot pan and don’t move the steak too much. Let it build that crust.

• Rest the steak 5 to 10 minutes before slicing. This is non negotiable if you want it juicy.

Variations

• Make it classic French bistro: serve with Dijon and a simple green salad.

• Garlic herb butter: stir chopped parsley into softened butter with garlic and lemon zest.

• Peppercorn sauce: add cracked pepper and a splash of cream to the pan drippings.

• Air fryer fries: faster and still crispy.

• Swap the cut: flank or skirt steak works too, just slice thinly against the grain.

FAQ

Best Steak Frites Recipe

Crispy fries and perfectly seared steak finished with garlic herb butter for an easy steak frites dinner at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

• Steak
• 2 steaks ribeye, strip, or sirloin, 1 to 1 1/2 inches thick
• fine sea salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic smashed
• 2 sprigs rosemary or thyme optional
• Frites
• 2 pounds russet potatoes
• cold water for soaking
• 1 to 2 tablespoons olive oil if baking or air frying
• fine sea salt
• Optional sauces
• Dijon mustard garlic mayo, chimichurri, or flaky salt

Method

 

1. Prep the potatoes. Cut potatoes into thin fries, about 1/4 inch thick. Soak in cold water for 20 to 30 minutes if you have time. Drain, rinse, then dry very well with a towel.
2. Cook the fries. Choose one method below. Salt right after cooking.
3. Season the steak. Pat steaks dry. Season generously with salt and pepper.
4. Sear. Heat a heavy skillet over medium high heat until hot. Add olive oil, then add steaks. Sear 3 to 5 minutes per side depending on thickness and your preferred doneness.
5. Baste. Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon butter over the steak for 30 to 60 seconds.
6. Rest. Move steak to a plate and rest 5 to 10 minutes.
7. Serve. Plate fries, slice steak against the grain, spoon a little pan butter over the top, and serve with your favorite sauce.
8. Fries methods
9. Oven frites

   Heat oven to 450F. Toss dried fries with 1 to 2 tablespoons oil. Spread on a sheet pan in a single layer. Bake 20 to 30 minutes, flipping halfway, until deeply golden.
10. Air fryer frites

    Air fry at 400F for 14 to 18 minutes, shaking halfway. Cook in batches for best crisp.
11. Pan fry method

    Fry in 350F oil until golden and crisp, then drain and salt. Work in batches.

Notes

For medium steak, pull it around 135F internal and rest. It will rise a bit as it sits.

The biggest fry mistake is not drying the potatoes enough. Dry equals crisp.