Steak Frites is a classic French dish that pairs perfectly seared steak with crispy, golden fries. It's a simple yet elegant meal, often found in French bistros. The tender, juicy steak contrasts beautifully with the crunchy fries, all brought together by a side of béarnaise or garlic butter. This recipe will guide you through preparing this beloved dish at home, giving you a restaurant-quality meal in your own kitchen.
Prepare the Fries. Peel and cut the potatoes into thin strips, about ¼ inch thick. Soak the potato slices in cold water for 20 minutes to remove excess starch, which helps them crisp up when frying. Drain and pat the potatoes dry with paper towels. Heat vegetable oil in a large pan or deep fryer to 350°F (175°C). Fry the potatoes in batches for 3-4 minutes until they are pale and tender but not browned. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until golden and crispy. Drain and season immediately with salt.
Cook the Steak. While the fries are frying, heat a cast-iron skillet or heavy-bottomed pan over high heat. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides. Add olive oil to the hot skillet and sear the steaks for 2-3 minutes per side for medium-rare (adjust the time for your preferred doneness). During the last minute of cooking, add butter, garlic, and thyme to the pan, and spoon the melted butter over the steaks. Remove the steaks from the pan and let them rest for 5 minutes before serving.
Serve. Plate the steaks alongside the fries. For an extra touch, serve with a side of béarnaise sauce or a drizzle of garlic butter over the steak. Enjoy!
For perfectly crispy fries, don’t skip the double frying process. The first fry cooks the potatoes, and the second fry crisps them up. Let the steak rest for a few minutes after cooking to allow the juices to redistribute, keeping the meat juicy. Choose a well-marbled ribeye steak for the best flavor and tenderness.