Steak Frites

Introduction

If there’s one dish that screams classic, comforting, and utterly indulgent, it’s Steak Frites. There’s something magical about a perfectly seared steak paired with golden, crispy fries—a dish that feels both luxurious and approachable. For me, Steak Frites isn’t just a recipe; it’s an experience.

I first fell in love with this dish during a family dinner at a charming French bistro. The sizzling steak arrived with a heap of fries, both glistening with just the right touch of seasoning. From the first bite, I was hooked. It wasn’t just the food but the way it made me feel—like I was indulging in a moment of pure joy. Now, I recreate that same magic at home, and I promise you can, too.

What I love most about this recipe is its simplicity. With just a handful of quality ingredients and a little technique, you can whip up a restaurant-worthy meal right in your own kitchen. Whether you’re planning a cozy dinner for two or a small gathering with friends, Steak Frites is always a crowd-pleaser.

Why You’ll Love This Recipe

• Classic yet approachable: Steak Frites might sound fancy, but it’s surprisingly easy to make. You don’t need a Michelin star to get this right!
• Minimal ingredients, maximum flavor: With a focus on quality steak, fresh potatoes, and a few seasonings, the flavors truly shine.
• Customizable: Whether you prefer your steak rare or well-done or want to swap fries for a side salad, this dish adapts to your preferences.
• Perfect for any occasion: It’s fancy enough for a date night but simple enough for a weekday dinner.

Imagine biting into a juicy, tender steak, perfectly seasoned with a crusty sear, and pairing it with fries that are crispy on the outside and fluffy on the inside. This recipe takes the intimidation out of the equation, breaking the steps into easy, manageable pieces. Trust me, you’ll be serving this on repeat!

Preparation Time and Servings

• Total Time: 45 minutes
• Servings: 2-4
• Nutrition per Serving: Calories: 650, Protein: 35g, Carbs: 40g, Fat: 40g

Ingredients

Steak:

• 2 (10-12 oz) high-quality steaks (ribeye, sirloin, or tenderloin work best)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme or rosemary

Frites (Fries):

• 4 medium Yukon Gold or Russet potatoes
• 2-3 cups vegetable or canola oil (for frying)
• 1 tsp sea salt (plus more for seasoning)
• Optional: 1 tsp garlic powder or smoked paprika

Optional Garnish:

• Fresh parsley, finely chopped
• A dollop of garlic aioli or mustard for dipping

Step-by-Step Instructions

1st Step: Preparing the Potatoes

1. Peel and cut the potatoes: Slice into thin strips, about 1/4-inch thick, for classic fries. Keep them uniform for even cooking.
2. Soak the potatoes: Place the cut potatoes in a bowl of cold water for at least 30 minutes. This step removes excess starch, ensuring crispier fries.
3. Dry the potatoes: Drain and pat them completely dry with a clean kitchen towel. Wet potatoes will splatter in hot oil!

2nd Step: Preparing the Steak

1. Bring to room temperature: Remove the steaks from the fridge 30 minutes before cooking. This helps them cook evenly.
2. Season generously: Pat the steaks dry with paper towels, then season both sides liberally with salt and pepper.

3rd Step: Frying the Potatoes

1. First fry (blanching): Heat oil in a large pot to 325°F (160°C). Fry the potatoes in small batches for 3-4 minutes, or until tender but not golden. Remove and drain on a paper towel-lined plate.
2. Second fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again until golden and crispy, about 2-3 minutes. Drain and season immediately with sea salt.

4th Step: Cooking the Steak

1. Preheat your pan: Heat a heavy skillet or cast-iron pan over medium-high heat. You want it screaming hot before adding the steak.
2. Sear the steak: Add the steaks to the pan and sear for 2-3 minutes per side until a golden-brown crust forms.
3. Butter baste: Add butter, garlic, and thyme/rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for extra flavor.
4. Check for doneness: Use a meat thermometer to check the internal temperature:
   • Rare: 125°F
   • Medium-rare: 135°F
   • Medium: 145°F
   • Well-done: 160°F
5. Rest the steak: Transfer to a plate and let rest for 5-10 minutes before slicing. This keeps the juices locked in.

5th Step: Serving

Plate the steak alongside a generous pile of crispy frites. Garnish with fresh parsley and serve with your favorite dipping sauce.

How to Serve

• Classic pairing: Serve with garlic aioli or Dijon mustard for dipping.
• Elevate it: Add a side of sautéed mushrooms or a light arugula salad with lemon vinaigrette.
• For a family-style meal: Slice the steak into strips and arrange it on a platter surrounded by fries. Let everyone help themselves!

Additional Tips

1. Choose the right steak: Ribeye offers the best marbling, while sirloin is leaner but just as flavorful.
2. Patience is key: Don’t flip the steak too often. Let it sear properly for that beautiful crust.
3. Don’t skimp on the salt: Proper seasoning brings out the steak’s natural flavor.
4. Double-fry for the win: The secret to ultra-crispy fries is blanching them at a lower temperature first.
5. Rest your steak: This allows the juices to redistribute, ensuring each bite is tender and flavorful.

Recipe Variations

• Herb Butter Steak: Add a pat of compound butter (butter mixed with garlic, parsley, and lemon zest) on top of the steak right before serving.
• Spicy Frites: Toss the fries with cayenne pepper or smoked paprika for a kick.
• Vegetarian Twist: Swap the steak for portobello mushrooms or grilled halloumi cheese.
• Sweet Potato Frites: Use sweet potatoes instead of regular ones for a healthier twist.

Freezing and Storage

Storing Leftovers:

• Store steak in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to avoid drying it out.
• Fries are best fresh but can be reheated in the oven at 375°F until crispy.

Freezing Fries:

• After the first fry, let the potatoes cool completely. Freeze on a baking sheet, then transfer to a freezer bag. Fry directly from frozen for the second fry.

Special Equipment

• Cast-iron skillet: For even heat and a perfect sear on your steak.
• Deep-fry thermometer: To ensure the oil reaches the right temperature for the fries.
• Tongs: Essential for flipping the steak without piercing it.

FAQ Section

• Can I use frozen fries?
  Absolutely! While fresh fries taste better, frozen fries are a quick and easy alternative.
• What if I don’t have a cast-iron skillet?
  Use a heavy stainless-steel pan. Avoid nonstick pans as they don’t achieve the same sear.
• How do I know when the steak is done?
  Use a meat thermometer for accuracy.
• Can I make this recipe ahead?
  Yes! Par-cook the fries and store in the fridge. Finish frying and cook the steak just before serving.
• Can I use frozen fries?
• Absolutely! While fresh fries tend to taste better, frozen fries are a quick and easy alternative, especially if you’re short on time. Just make sure to follow the instructions on the package, and for an added touch, you can double-fry them to get them extra crispy!
• What if I don’t have a cast-iron skillet?
• No worries! While a cast-iron skillet is ideal because it holds heat well and creates a perfect sear on your steak, you can use any heavy skillet, preferably stainless steel. Avoid using nonstick pans for this recipe, as they don’t give the same sear and flavor you’ll get from other pans.
• How do I know when the steak is done?
• The best way to check the doneness of the steak is by using a meat thermometer. Here’s a quick guide:
• Rare: 125°F (51°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Well-done: 160°F (71°C)
• Alternatively, you can use the “finger test” by pressing gently on the steak and comparing the firmness to your palm.
• Can I make this recipe ahead?
• Yes, you can prep some of the components ahead of time. For the fries, you can par-cook them, let them cool, and store them in the fridge until you’re ready to fry them a second time. You can also season and prepare the steak ahead of time—just make sure to cook it fresh when you’re ready to serve.
• What kind of steak should I use for Steak Frites?
• Ribeye, sirloin, and tenderloin are all great choices. Ribeye offers the best marbling, which makes it juicy and flavorful, while sirloin is a leaner cut that still delivers on taste. Tenderloin is the most tender of them all but can be pricier.

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Conclusion

Steak Frites is one of those dishes that brings comfort, elegance, and a sense of indulgence all in one. Whether you’re making it for a special occasion or just a cozy weeknight dinner, this recipe is bound to impress. The combination of a perfectly seared steak paired with crispy fries is simple yet incredibly satisfying.

What makes this recipe so special is that it’s versatile—you can adjust the seasonings, sauces, and sides to suit your tastes. And the best part? You don’t need to be a professional chef to get restaurant-quality results. With just a few key steps, you’ll be serving up a meal that feels like an elegant celebration.

I hope this Steak Frites recipe becomes a favorite in your household. Don’t forget to share your creations and tag me! I can’t wait to see how you make this dish your own. Bon appétit!