Steak Frites

    Steak Frites is a classic French bistro dish that combines perfectly seared, juicy steak with crispy, golden fries. It’s a simple yet delicious meal that is filled with rich flavors and satisfying crunch. You will love this restaurant-quality dinner made right in your own kitchen!

    Overhead shot of plated steak frites.

    Reasons You’ll Love This Recipe

    • Incredibly Delicious: Steak Frites is a crowd-pleaser that brings everyone to the table. The steak is juicy and packed with savory goodness, and the fries are perfectly crispy and golden. Whether you enjoy it with a side like roasted broccoli, asparagus, or a fresh salad or just as it is, every bite is pure satisfaction!
    • Easy to Follow Recipe: Step-by-step instructions ensure a flawless steak and crispy fries every time.
    • Great for Any Occasion: Perfect for date night, dinner parties, or when you’re just craving an amazing meal.

    Succulent Steak Frites

    When my husband and I went to France, he ordered steak frites, and I ended up eating half of his and made him share whatever it was I ordered. I have always been a meat and potatoes kind of girl, and there was something so satisfying and indulgent about those fries and steak! I’ve been dreaming about them ever since! I think you will, too, once you try this recipe!

    Steak Ingredients

    Overhead shot of labeled steak ingredients.

    How to Cook the Steak

    Cooking the steak part of your steak frites in a hot skillet creates a beautifully caramelized crust while keeping the inside tender and juicy. Basting it with butter, garlic, and fresh herbs really takes this steak to the next level!

    1. Rest and Season Steaks: Allow the steaks to rest for 30 minutes and come to room temperature. Season the beef with salt and black pepper on both sides.
    2. Sear: In a medium-sized skillet over medium-high heat, add the olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add the butter and let it melt in the pan. Add in the garlic cloves, fresh rosemary, and thyme springs.
    3. Continue to Cook: Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter sauce over the steaks while they are cooking to give the steak the best flavor.
    Overhead shot of seasoned steak.
    Angle shot of seared steak.
    Angle shot of someone basting the steaks with seasoned butter.

    Internal Temperatures for Desired Steak Doneness

    When you cook a steak, the best way to check the temperature is to use an instant-read probe-style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature.

    • Rare: 130 degrees Fahrenheit
    • Medium Rare: 135 degrees Fahrenheit
    • For Medium: 145 degrees Fahrenheit
    • Medium Well: 150 degrees Fahrenheit
    • Well Done: 160 degrees Fahrenheit

    *** Tip: You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak frites.

    Frites (Fries) Ingredients

    Overhead shot of labeled frites ingredients.

    How to Make Frites (Fries)

    Don’t skip soaking the cut potatoes! That’s what will make them extra crispy. They are amazing fried, but if you’d rather bake them, try my crispy baked fries. Steak frites without crispy fries, is just steak.

    1. Prep: Scrub the potatoes and cut them into ¼-inch thick sticks.
    2. Soak and Drain: Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
    3. Heat Oil: Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer, or by dipping a wooden skewer in the hot oil, bubbles should quickly and gradually form around the skewer.
    4. Cook Fries: Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes, until they are golden in color and tender. Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper and serve on the side with the steak frites. Bon appétit!
    Overhead shot of sliced up potatoes with the skin on.
    Overhead shot of sliced potatoes in cold water.
    Angle shot of someone testing oil temperature.
    Angle shot of the sliced potatoes being fried.

    Steak Frites Tips and Variations

    This steak frites recipe is very straightforward. But you can always make adjustments to suit your tastes. Here are some tips and variation ideas to get you started.

    • What are the best potatoes to use? I recommend using russet potatoes because they make the best fries. Any high-starch, low-moisture potato will work.
    • Can I use a different oil? I used vegetable oil for frying these fries, but you can use canola oil or your preferred frying oil.
    • Do I have to peel the potatoes? The potatoes don’t need to be peeled, but you can peel them if you prefer.
    • Time-Save Tip! Short on time and can’t make homemade frites? Use frozen French fries and pop them in the air fryer. They will be just as delicious!
    • What cut of beef should I use? I used New York steaks, but you could use whatever you have or prefer. Examples might be hanger steak, sirloin, ribeyes, porterhouse, flank steak, or T-bone.
    Overhead shot of the fries for steak frites.

    How to Store Leftover Steak Frites

    • In the Refrigerator: Steak frites are best enjoyed fresh, but leftovers can be kept in the fridge in an airtight container for up to 2 days.
    • In the Freezer: You can prepare the potatoes and freeze them before frying. Keep the frozen fries in an airtight container for up to 3 months. when you are ready to cook them, just cook them straight from frozen.
    Overhead shot of plated and sliced steak frites.

    More Steak Recipes to Try