Steak Frites

A French bistro favorite, Steak Frites pairs steak with twice-fried crispy fries for the ultimate comfort food. This recipe is perfect for a special dinner.

Steak Frites

Looking for a bit of an extra special dish for either a date night, special dinner or just because you want something that is more restaurant quality at home?

Steak Frites is the perfect dish for this.

This bistro favorite is easy to make at home, although it's a bit more involved than some other dishes.

It's guaranteed to become a favorite dish.

Ingredients

New York strip steaks – This cut of steak is tender and flavorful, making it perfect for Steak Frites. You can also use ribeye or sirloin if you prefer, but make sure to choose a well-marbled steak.

Salt and freshly ground black pepper – Generous seasoning is key to enhancing the natural flavor of the steak. Feel free to adjust the amounts to your preferences.

Olive oil – Olive oil is great for searing the steak, as it can handle the high heat needed to get a good crust. You can also use a neutral oil like vegetable or canola oil.

Unsalted butter – Adding butter toward the end of cooking gives the steak a rich flavor.

Garlic (minced) – Be careful not to burn it in the pan, as burnt garlic can taste bitter.

Fresh thyme sprigs – Thyme pairs wonderfully with steak.

Russet potatoes – Make sure to cut them evenly for consistent cooking.

Vegetable oil (for frying) – Vegetable oil is ideal for frying because it has a neutral flavor and a high smoke point. Canola or peanut oil are also great options for frying the potatoes.

Salt (for fries) – Season the fries immediately after frying to make sure the salt sticks.

How to Make

Preheat your oven to 200°F (93°C) to keep the cooked steak warm while you prepare the fries.

Generously season both sides of the New York strip steaks with salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the steaks to the skillet and sear them for about 4-5 minutes on each side for medium-rare, or cook them to your desired level of doneness.

Towards the end of cooking, add the butter, minced garlic, and thyme sprigs to the skillet.

Baste the steaks with the melted butter and herbs.

Once the steaks are done, remove them from the skillet and place them on a baking sheet. Put the sheet in the preheated oven to keep the steaks warm while you prepare the fries.

Next, heat vegetable oil in a large pot or deep fryer to 325°F (163°C).

While the oil is heating, peel and cut the Russet potatoes into thin strips.

Fry the potatoes in batches for about 3-4 minutes, until they are lightly golden and cooked through.

Remove the fries from the oil and drain them on paper towels. Season them immediately with salt.

After all the fries have been cooked, increase the oil temperature to 375°F (190°C).

Fry the potatoes a second time for about 1-2 minutes until they are extra crispy.

Drain the fries on paper towels once more and season with additional salt, if needed.

To serve, place the warm steaks on plates alongside the crispy fries.

Enjoy!

Leftovers

If you end up with any leftover Steak Frites, store the steak and fries separately.

Place the steak in an airtight container or covered with plastic wrap and refrigerate for up to 3 days.

To reheat the steak, warm it gently in a skillet over low heat or in the oven at 250°F until heated through, being careful not to overcook it.

You can also slice the steak thin and enjoy it cold in a salad or sandwich.

For the fries, store them in an airtight container in the fridge for up to 2 days.

To reheat, place the fries in a preheated oven at 375°F for 10-15 minutes, or until crispy again. Avoid microwaving the fries, as this can make them soggy.

Tips

Here’s some tips for making this dish:

• Use a cast-iron skillet for the steak – Cast iron retains heat well and helps create a perfect crust on the steak. Make sure the skillet is hot before adding the steak for an even sear.
• Let the steak rest – After cooking, let the steak rest for about 5 minutes to allow the juices to redistribute.
• Use frozen fries for a time-saving shortcut – If you're short on time, you can swap fresh-cut fries with frozen French fries. Cook them according to package instructions and then refry them briefly.
• Double fry for crispier fries – Frying the potatoes twice is key for achieving crispy, restaurant-quality fries. The first fry cooks the inside, and the second fry crisps up the outside.
• Rest the steak in the oven while you finish the fries – Keeping the steak warm in a low oven while you prepare the fries helps it stays tender and ready to serve without overcooking.
• Try different cuts of steak – While New York strip is a great option, you can also use ribeye, filet mignon, or flank steak depending on your preference, what you have on hand or what is on sale.
• Add a sauce – Steak Frites is delicious on its own, but you can serve it with a simple garlic butter sauce, peppercorn sauce, or béarnaise for extra flavor.
• Use a meat thermometer – Use a meat thermometer to make sure your steak is cooked how you like it. Aim for an internal temperature of 135°F for medium-rare, 145°F for medium, and 150°F for medium well, or adjust for your preferred doneness.

Side Dishes that Pair Well

Here's some great sides that go well with this steak frites dish:

• Garlic Butter Green Beans – Lightly sautéed green beans with garlic and butter.
• Simple Salad – A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette.
• Bearnaise or Peppercorn Sauce – These classic French sauces adds a creamy or peppery kick to the steak.
• Roasted Asparagus – Tender roasted asparagus pairs perfectly with the steak.
• Crusty French Bread – Warm, crusty bread is great for soaking up the juices and butter from the steak.

F.A.Q.'s

Make sure to "PIN IT" for later and follow Gather in my Kitchen on Pinterest for all the latest easy and delicious recipes!