Who could resist a steak soaked in butter and a pile of homemade French fries seasoned with garlic and thyme? Steak frites is one of those classic French dishes that never disappoints. While the ingredients are minimal, this is a recipe to pay close attention to—the steak should be well-crusted and medium-rare (and buttery) and the fries should be super-crisp yet soft on the inside. While this isn’t hard to achieve, it does require some concentration. Follow our recipe to a tee, and you’ll be just fine.Â
Ingredients for Steak Frites Recipe
Fries:
- Russet potatoes:Â Russet potatoes have a lower water content, which makes them crisp up better than other types of potatoes.
- Oil for deep-fat frying:Â Use an oil with a high smoke point and neutral flavor, such as canola.
- Salt:Â Kosher salt is best; the wider grains make it easier to salt the food more evenly.
Steak:
- Ribeye steak: The steak should be plump, with a thin layer of fat; if your steak is too lean it’ll turn out dry and flavorless.
- Seasoning: A combination of salt, pepper, garlic cloves and fresh thyme sprigs is all you need to season the steak.
- Olive oil:Â You can also substitute for avocado oil if you’d rather.
- Butter:Â Make sure you’re using unsalted butter so you can best control the salt content in this dish.
Directions
Step 1: Make the potatoes
Cut the potatoes into 1/4-inch julienned strips; soak in cold water for 30 minutes. Drain the potatoes and pat dry with paper towels. In an electric skillet or deep-fat fryer, heat the oil to 340°F. Fry the potatoes in batches until lightly browned, three to four minutes. Remove with a slotted spoon; drain on paper towels.
Step 2: Repeat the frying step
Increase the heat of oil to 375°. Fry potatoes again in batches until crisp and golden brown, about one to two minutes, turning frequently. Drain on paper towels; sprinkle with 3/4 teaspoon salt.
Step 3: Prepare the steak
Preheat a cast-iron skillet over high heat, three to four minutes. Add the olive oil and heat until rippling. Pat the beef dry with paper towels and season all sides with remaining 3/4 teaspoon salt and pepper.
Step 4: Cook the steak
Place the steak in the skillet and cook until a golden brown crust forms, three to four minutes. Turn the steaks on its sides and cook for one minute, rolling as the edges become brown. Turn to the uncooked side; add the butter, garlic and thyme to the pan. Cook for another three to four minutes, until steaks spring back slightly but are soft when lightly pressed.
Step 5: Baste with butter
Use a spoon to baste steaks with butter for the last couple minutes of cooking, until the desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic cloves and thyme. Let stand for five minutes before serving.
Steak Frites Variations
- Serve with aioli:Â A rich, creamy aioli is the ideal complement to this steak (learn how to make a classic aioli here).
- Use herb butter: Why use regular butter when you can use fresh herb butter?
How to Store Steak Frites
If you have any leftovers, you can store them in an airtight container in the fridge. Reheat the steak and fries in the oven or in an air fryer until warmed through.
Can you make steak frites ahead of time?
We wouldn’t recommend making steak frites in advance. This is a dish that’s best served fresh. However, if you’re serving it with herb butter or aioli, both of those can be made ahead of time.
Steak Frites Tips
What else goes well with steak frites?
Pair steak frites with a simply prepared veggie such as roasted broccolini or asparagus. Or, if you want to go the salad route, a classic Caesar salad or lemony greens would be tasty.Â
Can I use a cut of meat other than ribeye for this recipe?
Another tender cut, such as flank steak or porterhouse, would also work well here.
What wine should I serve with steak frites?
A chilled red makes a great pairing for steak frites. We’d recommend keeping things French-themed and serving steak frites with a nice bottle of Cote du Rhone. This wine’s fruity, earthy flavors will enhance the steak’s flavor without overpowering it.
