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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.

Ingredients

Scale
  • 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

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

Find it online: https://harmonymeal.com/steak-frites/