Name: Steak Frites Recipe – The Best Guide for Crispy Fries and Juicy Steak Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: French
Ingredients: 2 Ribeye steaks (about 12 oz each); Salt and black pepper, to taste; 2 tbsp butter; 2 garlic cloves, crushed; 1 sprig fresh thyme or rosemary; 3 large russet potatoes, peeled and cut into thin fries; Vegetable oil, for frying; Salt, to taste; Béarnaise or peppercorn sauce, for serving

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Introduction

Steak frites is a classic French bistro dish that pairs a juicy, perfectly seared steak with crispy golden fries. This recipe guides you through making tender ribeye steak and double-fried russet potatoes for restaurant-quality results at home.

A white plate holds a thick grilled steak with three dark brown char lines across its juicy reddish-brown surface, topped with small melted yellow butter spots and green chopped herbs scattered on top. Next to the steak, there is a pile of golden yellow fries with a crispy texture, sprinkled with small green herb bits. To the left of the steak and fries, a small silver metal cup contains light beige creamy sauce with small green and black seasoning pieces on top. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Ribeye steaks (about 12 oz each)
Salt and black pepper, to taste
2 tbsp butter
2 garlic cloves, crushed
1 sprig fresh thyme or rosemary
3 large russet potatoes, peeled and cut into thin fries
Vegetable oil, for frying
Salt, to taste
Optional: Béarnaise or peppercorn sauce for serving

Instructions

Step 1: Peel and cut the potatoes into thin sticks. Soak them in cold water for at least 30 minutes to remove excess starch.
Step 2: Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes for 3-4 minutes until they soften but do not brown. Remove and drain on paper towels.
Step 3: Heat a cast-iron skillet over high heat. Season the ribeye steaks generously with salt and black pepper on both sides.
Step 4: Sear the steaks for 3-4 minutes on each side until a golden crust forms and desired doneness is reached.
Step 5: Add butter, crushed garlic, and the sprig of thyme or rosemary to the pan. Continuously spoon the melted butter and aromatics over the steak to baste and enhance flavor.
Step 6: Remove the steaks from the pan and let them rest for 5 minutes to allow juices to redistribute.
Step 7: Increase the oil temperature to 375°F (190°C). Fry the potatoes again until they are golden and crispy, about 2-3 minutes.
Step 8: Drain the fries on paper towels and season with salt while hot.
Step 9: Serve the rested steak alongside the crispy fries. Add béarnaise or peppercorn sauce, if desired.

Tips & Variations

Use a cast-iron skillet for even heat and the best sear on your steak.
Double frying the potatoes ensures a crispy exterior and fluffy interior.
Try fresh thyme or rosemary for different flavor notes in your butter basting.
For a healthier option, bake the fries in a hot oven instead of frying.

Storage

Store leftover steak and fries separately in airtight containers in the refrigerator for up to 2 days. Reheat steak gently in a low oven to preserve juiciness, and re-crisp fries in a hot oven or skillet before serving.

How to Serve

A white plate holds a juicy grilled steak with visible dark grill marks across its surface, topped with melted yellow butter and small green herb sprinkles; beside the steak is a pile of golden crispy fries with some seasoning. In the upper left corner of the plate, there is a small round metal cup filled with a creamy light yellow sauce with green herb bits on top. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, any tender cut like sirloin or strip steak works well. Adjust cooking time based on thickness and preferred doneness.

Why do I soak the potatoes before frying?

Soaking removes excess starch, which helps achieve crispier fries and prevents them from sticking together during frying.