Steak frites is what you order at a French bistro when you want something simple, satisfying, and done right. A well-seared steak and a pile of crispy fries need nothing more than coarse salt and maybe a dollop of herb butter. The combination is timeless because it works: rich meat, crunchy potatoes, and a glass of red wine. Nothing about it needs updating.
Use a ribeye or strip steak and let it come to room temperature before cooking. Pat it dry, season generously, and sear in a hot pan with butter and thyme. For the frites, double-frying is essential if you want that crispy-on-the-outside, fluffy-on-the-inside texture. Serve with a sharp green salad dressed in vinaigrette to cut past the richness.
Prepare and First-Fry Potatoes
Peel and cut potatoes into uniform batons about one-third inch thick. Soak in cold water for at least thirty minutes to remove excess starch. Drain and dry thoroughly with towels. Heat oil to 325 degrees and fry in batches for five to six minutes until cooked through but pale. Remove to a wire rack and let cool for at least fifteen minutes.
Sear the Steak
Remove steaks from refrigerator thirty minutes before cooking. Pat very dry and season aggressively with salt and pepper. Heat cast iron skillet over high heat until smoking. Add thin film of oil and lay steaks away from you. Sear without moving for four minutes until dark crust forms. Flip and sear other side three to four minutes. Add butter, thyme, and garlic in final minute and baste repeatedly.
Second-Fry and Serve
While steak rests, reheat oil to 375 degrees. Fry potatoes again in batches for two to three minutes until deeply golden and crisp. Drain on paper towels and season immediately with flaky sea salt. Slice steak against the grain if desired and plate alongside frites. Serve with Dijon mustard on the side.
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Steak Frites
- Total Time: 40 minutes
- Yield: 2 servings
Description
Steak Frites is the quintessential Parisian bistro dish — a beautifully seared steak served with a mountain of golden, crispy fries. There is nothing complicated about it, which is exactly the point. The steak must have a dark, caramelized crust and a rosy interior. The frites must shatter when you bite into them. It is a dish that lives or dies on execution, not on a long list of ingredients.
Ingredients
- 2 boneless ribeye or strip steaks (about 12 oz each, 1.5 inches thick)
- 2 lbs Yukon Gold or Russet potatoes
- Peanut or vegetable oil for frying (about 2 quarts)
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- Flaky sea salt
- Kosher salt
- Freshly ground black pepper
- Dijon mustard for serving
Instructions
- Peel the potatoes and cut into batons about 1/3-inch thick. Rinse in cold water to remove excess starch, then soak in cold water for at least 30 minutes (or up to overnight in the fridge). Drain and dry thoroughly with towels — this is critical for crispy frites.
- First fry: Heat the oil to 325°F in a deep pot or Dutch oven. Fry the potatoes in batches for 5-6 minutes until cooked through and pale — they should not have color yet. Remove to a wire rack and let cool for at least 15 minutes.
- Remove the steaks from the refrigerator 30 minutes before cooking. Pat them very dry and season aggressively with kosher salt and pepper on both sides.
- Heat a cast iron skillet over high heat until smoking. Add a thin film of oil. Lay the steaks away from you and sear without moving for 4 minutes until a dark crust forms. Flip and sear the other side for 3-4 minutes for medium-rare.
- In the final minute, add the butter, thyme, and garlic to the pan. Tilt the pan and baste the steaks repeatedly with the foaming butter. Remove the steaks to a cutting board and rest for 5 minutes.
- Second fry: Reheat the oil to 375°F. Fry the potatoes again in batches for 2-3 minutes until deeply golden and crisp. Drain on paper towels and season immediately with flaky sea salt.
- Slice the steak against the grain if desired and plate alongside the frites. Serve with Dijon mustard on the side.
Notes
- The double-fry method is the secret to truly crispy frites — the first low-temperature fry cooks the interior, the second high-temperature fry crisps the exterior.
- Drying the potatoes completely after soaking prevents dangerous oil splatter and ensures a crisp result.
- Let the steak rest for at least 5 minutes after cooking. This allows the juices to redistribute — cutting too early will leave them on the cutting board instead of in the meat.
Nutrition
- Serving Size: 1 serving
- Calories: 1180
- Sugar: 3g
- Sodium: 1150mg
- Fat: 72g
- Carbohydrates: 66g
- Protein: 68g
Frequently Asked Questions
Why double-fry the potatoes?
The first low-temperature fry cooks the interior without browning. The second high-temperature fry crisps the exterior. This method produces the textural contrast that defines great frites, crispy outside and fluffy inside.
How do I get a good crust on the steak?
Pat the steak completely dry before it hits the pan. Surface moisture prevents browning. Use high heat and do not move the steak while it sears. Patience produces the dark, even crust.
What cut of steak is best?
Ribeye or strip steak work best because of their marbling. The fat bastes the meat from within and provides flavor. Leaner cuts like sirloin can work but will be less rich.
