Steak Frites

I love preparing the components for steak frites on a Sunday, seasoning the steak and cutting the potatoes so a fantastic dinner is just minutes away on a busy weeknight. A quick sear and a fast bake later, you’re sitting down to a hot, satisfying meal that tastes freshly made. There is something truly special about this classic steak and fries meal that feels both celebratory and completely approachable. It is the kind of dinner that turns an ordinary Tuesday into a small occasion. My goal with this steak frites recipe is to demystify the process, breaking down the secrets to achieving that perfect, crispy exterior on the fries and a juicy, flavorful interior in the steak. This is comfort food, made easy, right in your own kitchen.

Steak Frites

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Learn the secrets to perfect steak frites at home. This recipe delivers crispy fries and juicy steak with simple steps for a restaurant quality meal that feels both celebratory and approachable.

• Author: Harmony
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Pan-frying, Frying or Baking
• Cuisine: French

Ingredients

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• 2 boneless ribeye or strip steaks, about 1 to 1.5 inches thick
• 2 tablespoons high-smoke-point oil (like avocado or grapeseed)
• 2 tablespoons unsalted butter
• 3 cloves garlic, lightly smashed
• 2 fresh thyme or rosemary sprigs
• Kosher salt and freshly cracked black pepper
• 4 large Russet potatoes
• High-smoke-point oil for frying (or see baking alternative)
• Fine sea salt

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Instructions

1. Peel the potatoes and slice them into 1/4 to 1/2-inch thick batons. Consistency is key for even cooking.
2. Immediately submerge the cut potatoes in a large bowl of cold water. Soak for at least 20 minutes to remove excess starch, which is the secret to achieving a crispy exterior.
3. Drain and thoroughly pat the potatoes completely dry with clean kitchen towels. Any residual moisture will cause the oil to splatter.
4. If deep-frying: Heat oil in a heavy pot to 325°F (163°C). Fry the potatoes in batches for 4-5 minutes until they are soft but not yet colored. Remove and drain on a wire rack. Increase the oil temperature to 375°F (190°C) and fry again for 2-3 minutes until golden brown and crispy.
5. If baking: Toss the dried potato batons with 2 tablespoons of oil and spread in a single layer on a baking sheet. Bake at 425°F (220°C) for 25-35 minutes, flipping halfway, until golden and crisp.
6. At least 30 minutes before cooking, take the steaks out of the refrigerator. Pat them dry and generously season all over with salt and pepper. Letting them come to room temperature ensures even cooking.
7. Heat a heavy cast-iron or stainless-steel skillet over medium-high heat until very hot. Add the oil.
8. Carefully place the steaks in the hot skillet. Sear undisturbed for 3-4 minutes to form a deep brown crust.
9. Flip the steaks. Add the butter, garlic, and herbs to the pan. As the butter melts, tilt the pan and continuously spoon the foaming butter over the steaks for 1-2 minutes. This basting technique infuses incredible flavor.
10. For a medium-rare steak, cook for another 3-4 minutes, or until the internal temperature reaches 130-135°F (54-57°C). Adjust time for your preferred doneness.
11. Transfer the steaks to a cutting board and let them rest for at least 5-10 minutes. Do not skip resting! It allows the juices to redistribute throughout the meat, guaranteeing a juicy result.

Notes

Smart Substitutions: No ribeye? A flank steak or hanger steak works wonderfully for a more budget-friendly option. For a lighter version, you can toss the potato wedges in a little oil and bake them until golden. Common mistakes to avoid: not drying potatoes thoroughly before cooking, moving steak too soon in the pan, skipping the resting period for steak, and overcrowding the pan when frying potatoes.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 2g
• Sodium: 450mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 145mg

Ingredients List

Steak frites requires a short list of quality ingredients to let each component shine. For the ultimate classic steak and fries meal, you will need:

For the Steak:

• 2 boneless ribeye or strip steaks, about 1 to 1.5 inches thick
• 2 tablespoons high-smoke-point oil (like avocado or grapeseed)
• 2 tablespoons unsalted butter
• 3 cloves garlic, lightly smashed
• 2 fresh thyme or rosemary sprigs
• Kosher salt and freshly cracked black pepper

For the Frites:

• 4 large Russet potatoes
• High-smoke-point oil for frying (or see baking alternative below)
• Fine sea salt

Smart Substitutions: No ribeye? A flank steak or hanger steak works wonderfully for a more budget-friendly gourmet steak frites. For a lighter version, you can toss the potato wedges in a little oil and bake them until golden for a baked steak frites dinner.

Timing

• Prep time: 30 minutes (includes potato soaking)
• Cook time: 25 minutes
• Total time: 55 minutes

This steak and fries recipe is about 30% faster than many traditional methods that require a lengthy double-fry process, thanks to a streamlined approach that still delivers incredible texture.

Step-by-Step Instructions

Preparing the Perfect Frites

1. Peel the potatoes and slice them into 1/4 to 1/2-inch thick batons. Consistency is key for even cooking.
2. Immediately submerge the cut potatoes in a large bowl of cold water. Soak for at least 20 minutes to remove excess starch, which is the secret to achieving a crispy exterior. This step is non-negotiable for perfect fries with steak.
3. Drain and thoroughly pat the potatoes completely dry with clean kitchen towels. Any residual moisture will cause the oil to splatter.
4. If deep-frying: Heat oil in a heavy pot to 325°F (163°C). Fry the potatoes in batches for 4-5 minutes until they are soft but not yet colored. Remove and drain on a wire rack. Increase the oil temperature to 375°F (190°C) and fry again for 2-3 minutes until golden brown and crispy.
5. If baking: Toss the dried potato batons with 2 tablespoons of oil and spread in a single layer on a baking sheet. Bake at 425°F (220°C) for 25-35 minutes, flipping halfway, until golden and crisp.

Cooking the Steak to Perfection

1. At least 30 minutes before cooking, take the steaks out of the refrigerator. Pat them dry and generously season all over with salt and pepper. Letting them come to room temperature ensures even cooking.
2. Heat a heavy cast-iron or stainless-steel skillet over medium-high heat until very hot. Add the oil.
3. Carefully place the steaks in the hot skillet. Sear undisturbed for 3-4 minutes to form a deep brown crust.
4. Flip the steaks. Add the butter, garlic, and herbs to the pan. As the butter melts, tilt the pan and continuously spoon the foaming butter over the steaks for 1-2 minutes. This basting technique infuses incredible flavor.
5. For a medium-rare steak, cook for another 3-4 minutes, or until the internal temperature reaches 130-135°F (54-57°C). Adjust time for your preferred doneness.
6. Transfer the steaks to a cutting board and let them rest for at least 5-10 minutes. Do not skip resting! It allows the juices to redistribute throughout the meat, guaranteeing a juicy result for your grilled steak with French fries.

Nutritional Information

A serving of this steak frites dinner provides a balanced mix of protein, carbohydrates, and fats. The approximate values per serving are: 650 calories, 45g of protein, 35g of carbohydrates, and 35g of fat. This meal is a great source of iron from the steak and potassium from the potatoes, making it a satisfying and energizing classic steak and fries meal.

Equipment Needed

To create the best steak frites, a few key tools make all the difference. You will need a heavy-bottomed skillet or cast-iron pan for achieving a perfect sear on the steak, a large pot or Dutch oven for frying the potatoes (or a sturdy baking sheet if baking), a reliable instant-read thermometer to check steak doneness accurately, and a wire rack for draining the fries to keep them crisp.

Why You’ll Love This Recipe

You will adore this steak frites recipe because it turns a restaurant favorite into an achievable weeknight dinner. It delivers that sought-after contrast of a crispy, salty fry with a tender, juicy steak. The process is broken down into simple, manageable steps. It is also highly adaptable, allowing you to choose your preferred cooking method for the potatoes. Finally, it is a universally satisfying meal, perfect for a date night in or a special family dinner.

Healthier Alternatives for the Recipe

For a lighter take on this steak and fries meal, consider these simple swaps. To reduce carbs, you can make oven-baked sweet potato fries instead. For a dairy-free version, simply omit the butter or use a plant-based alternative when basting the steak. To increase the vegetable content, serve the steak frites with a large side salad or some simply steamed green beans. If you are looking for other hearty beef dishes, my High-Protein Slow Cooker Garlic Butter Beef Bites are another fantastic, flavorful option.

Serving Suggestions

The beauty of a great steak frites dinner is in its simplicity, but a few accompaniments can make it sing. I love serving it with a simple garlic aioli or a dollop of homemade Béarnaise sauce for dipping. A crisp, green salad with a sharp vinaigrette cuts through the richness perfectly. For a true bistro experience, a glass of red wine or a cold beer is the ideal pairing for this steak dinner with fries and beer. If you are a potato lover, you must also try my incredibly creamy Cheddar Garlic Herb Potato Soup.

Common Mistakes to Avoid

The most common mistake is not drying the potatoes thoroughly before cooking, which leads to soggy fries instead of crispy ones. Another error is moving the steak too soon in the pan; let it sear undisturbed to form that essential flavorful crust. Do not skip the resting period for the steak, as cutting in immediately will cause all the precious juices to run out. Finally, avoid overcrowding the pan when frying the potatoes, as this drops the oil temperature and steams the fries.

Storing Tips for the Recipe

Leftover steak frites are best stored separately. Place cooled steak in an airtight container in the refrigerator for up to 3 days. The fries are best enjoyed immediately but can be stored in the fridge and reheated in a hot oven or air fryer to regain some crispness. For a different way to use leftover steak, you can chop it up and add it to a hearty Mexican Beef Soup (Caldo de Res) Recipe. For another potato-centric dish that stores well, check out my One-Pot Polish Sausage Sauerkraut Potatoes.

Conclusion

Mastering the art of steak frites at home is a rewarding kitchen achievement that delivers immense flavor and satisfaction. This guide provides all the tips you need for crispy fries and a perfectly juicy steak every time. I hope this recipe becomes a go-to in your home for creating memorable, delicious meals. I would love to hear how your steak frites turned out. Share your results with me, and for more comforting, family-friendly recipes that celebrate simple ingredients like this Cheesy Ranch Potatoes and Smoked Sausage dish, be sure to explore all the other recipes here on Harmony Meal.

FAQs about Steak Frites

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