There is something truly magical about indulging in a perfectly cooked steak paired with irresistibly crispy fries, and that’s exactly what you get with The Best Steak Frites Recipe. This classic French-inspired dish combines the rich, savory flavor of a tender steak with golden, crunchy fries that are simply addictive. Whether you’re looking to impress at dinner or treat yourself to a decadent weekend meal, this recipe is straightforward to follow and delivers restaurant-quality results right at home. Trust me, once you try The Best Steak Frites Recipe, it will become a new favorite in your cooking rotation.
Ingredients You’ll Need
No need to fuss with complicated ingredients here! The magic of The Best Steak Frites Recipe lies in a few simple but essential components that each bring their own star quality to the plate—crisp texture, vibrant flavors, and satisfying richness.
- Russet potatoes: These provide the perfect starchy base for fries that are crispy on the outside and fluffy inside.
- Peanut oil (or vegetable/canola oil): A neutral, high smoke point oil ideal for frying without overpowering flavors.
- Kosher salt and freshly ground black pepper: Essential for seasoning both your fries and steak perfectly.
- Parsley, extra virgin olive oil, and parmesan: Optional but highly recommended for tossing fries to add color and brightness.
- 1 pound steak (bavette, ribeye, hanger, sirloin, New York strip): Choose your favorite cut for a juicy and tender centerpiece.
- Avocado oil or other high smoke point oil: To sear the steak with an intense, flavorful crust.
- Unsalted butter, garlic cloves, rosemary sprigs: Perfect aromatics to baste the steak and elevate its taste.
- Horseradish cream sauce: A zesty accompaniment that brings a lovely kick to the dish.
How to Make The Best Steak Frites Recipe
Step 1: Prepare Your Fries
Start by scrubbing your russet potatoes well, then slice them into your preferred shape—think between shoestring and a thinner steak fry. Soaking them in ice water for 30 minutes up to 2 hours is key to removing excess starch and ensuring an ultra-crispy finish. Dry them completely before frying to prevent oil splatters and soggy fries.
Step 2: First Fry for Tenderness
Heat your peanut oil to about 300°F and fry the potatoes in batches, aiming for tenderness rather than color, which takes roughly 10 minutes. After frying, drain well on paper towels then place the fries in the fridge for about 30 minutes. This step sets you up for the perfect crispy second fry later.
Step 3: Prepare Your Steak
While the fries chill, bring your steak to room temperature and season generously with salt and black pepper. A hot cast iron skillet is essential for that beautiful sear. Use avocado or another high smoke point oil to prevent burning and cook your steak for about 4-5 minutes on one side until a nice crust forms.
Step 4: Second Fry for Crisp Perfection
Heat the oil to 400°F and fry the chilled fries again in batches to develop a golden, crispy exterior. Drain the fries once more on fresh paper towels, then toss with kosher salt, pepper, olive oil, chopped parsley, and parmesan if desired, giving them a fresh, vibrant finish that will make you swoon.
Step 5: Baste and Finish Your Steak
Flip your steak, add butter, garlic, and rosemary to the pan, and baste continuously with the melted butter and infused pan juices. Aim for your preferred doneness—medium rare at around 135°F is recommended for tenderness and flavor. Let the steak rest for 10-13 minutes before slicing thinly against the grain to maximize tenderness.
Step 6: Plate and Serve
Arrange your beautifully rested steak slices alongside those golden, herby fries and serve with a dollop of horseradish cream sauce to add a spicy, creamy contrast. Enjoy every bite of The Best Steak Frites Recipe, a harmonious balance of textures and flavors that feel indulgent yet approachable.
How to Serve The Best Steak Frites Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a pop of green that brightens the plate and enhances the fragrance of your fries and steak. If you love cheese, a gentle dusting of grated parmesan will add a salty richness that complements the dish perfectly.
Side Dishes
This dish shines on its own but pairs beautifully with a simple green salad dressed in lemon vinaigrette or some lightly steamed seasonal veggies. A crisp glass of white wine or a bold red can help balance the richness and make your meal feel complete.
Creative Ways to Present
Plate your steak slices fanned out on a rustic wooden board or a classic white plate. Serve the fries in a small basket or wrapped in parchment paper for a charming bistro vibe. Consider adding small ramekins of sauces like garlic aioli or mustard alongside the horseradish cream for a customizable experience your guests will appreciate.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers, store the steak and fries separately in airtight containers in the fridge. This prevents sogginess and helps maintain the integrity of each component for the next day’s enjoyment.
Freezing
While fries freeze well if flash-fried, for The Best Steak Frites Recipe, it’s best to avoid freezing the cooked steak as it may lose texture and flavor. Instead, freeze raw steak separately if you want to prep ahead.
Reheating
Reheat fries in a hot oven or air fryer to bring back their crispiness without drying them out. For steak, a gentle warm-up in a pan with a splash of broth or wrapped in foil at low oven temperature preserves juiciness better than microwaving.
FAQs
Can I use different potatoes for fries?
Russet potatoes are ideal due to their starchy nature, but Yukon Golds can work, though the fries might be a bit less crispy. Avoid waxy potatoes which tend to be soggy.
What if I don’t have a deep fryer?
A deep heavy pot or cast iron skillet works wonderfully. Just be sure to use enough oil to cover the fries and keep the temperature steady for even cooking.
How do I know when the steak is done?
Using a meat thermometer is the best way! For medium rare, aim for about 135°F internal temperature before resting.
Can I skip the second fry?
The second fry is what really brings the fries’ crispiness to life, but if you’re short on time, a single fry will still give delicious results.
What’s the best way to slice the steak?
Always slice against the grain to make each bite tender and easy to chew.
Final Thoughts
There is nothing quite like treating yourself or your loved ones to The Best Steak Frites Recipe. It’s a dish that feels special without the fuss, combining simple ingredients with smart techniques that elevate every element. I encourage you to roll up your sleeves and give this a try—you’ll be amazed at how a few straightforward steps can deliver such a memorable feast. Here’s to many delicious dinners ahead!
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The Best Steak Frites Recipe
- Total Time: 45 minutes
- Yield: 2 servings
Description
This recipe delivers the perfect crispy steak frites with golden, double-fried russet potatoes and a beautifully seared steak, finished with aromatic herbs and garlic butter. Paired with a tangy horseradish cream sauce, this classic French bistro dish is elevated for an irresistible meal at home.
Ingredients
Fries
- 2 to 3 russet potatoes, scrubbed and sliced into desired fries shape
- Peanut oil for frying (vegetable or canola oil works too)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Parsley, chopped (optional, for tossing with fries)
- Extra virgin olive oil (optional, for tossing)
- Parmesan cheese (optional, for tossing)
Steak
- 1 pound steak of choice (bavette, ribeye, hanger, sirloin, or New York strip)
- 1 tablespoon avocado oil or any high smoke point oil for searing
- 2 tablespoons unsalted butter
- 2 large garlic cloves, smashed
- 2 rosemary sprigs
For Serving
- Horseradish Cream Sauce (store-bought or homemade)
Instructions
- Prep and slice the fries. Scrub and wash your russet potatoes, then slice them into your preferred fry shape—somewhere between shoestring and a smaller wedge size works great.
- Soak the fries. Place the cut potatoes in a bowl filled with ice water and soak for at least 30 minutes up to 2 hours. This step removes excess starch and promotes crispiness.
- Dry and heat oil for first fry. Drain the potatoes and pat them completely dry on paper towels. Heat a deep fryer or a deep cast iron pan with peanut or neutral oil to 300°F (approximately 5-6 minutes). Prepare a baking sheet lined with paper towels for draining.
- First fry at low temperature. Fry the potatoes in batches using a slotted spoon for about 10 minutes each, ensuring no color develops. The goal is to cook them tender inside. After frying, drain them on the baking sheet and refrigerate for 30 minutes to 1 hour.
- Bring steak to room temperature and season. Remove steaks from the fridge and let warm to room temperature. Season both sides with kosher salt and freshly ground black pepper.
- Second fry for crispiness. Heat the oil to 400°F. Fry the chilled fries in batches again, this time until they turn golden brown and crispy. Drain on fresh paper towels to remove excess oil.
- Toss fries. Transfer fries to a mixing bowl, season with salt and pepper, drizzle with olive oil, then toss with chopped parsley and grated parmesan if desired. Set aside.
- Heat skillet and sear steak. Place a cast iron skillet on medium-high heat until extremely hot. Add avocado or other high smoke point oil, then place the steaks in the pan. Sear for about 4-5 minutes to form a deep char (time may vary by steak thickness).
- Flip steak and baste. Flip the steak, add butter, rosemary sprigs, and smashed garlic cloves to the pan. Continuously baste the steak with the melted butter mixture until cooked to your preferred doneness (medium rare is around 135°F internal temperature).
- Rest and slice steak. Remove steak from the skillet and let it rest for 10-13 minutes to allow juices to redistribute. Slice thinly against the grain.
- Serve. Plate the sliced steak alongside the crispy fries and serve with horseradish cream sauce for dipping.
Notes
- Soaking the fries and double frying is key for achieving ultimate crispiness.
- Use a high smoke point oil such as avocado or peanut oil for searing steak to prevent burning.
- Resting the steak after cooking ensures juicy and tender slices.
- You can adjust seasoning on fries with parmesan and parsley to your preference or omit for a simpler fry.
- Steak cooking times will vary depending on thickness; use a thermometer if possible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: French
