Steak frites has always been my go-to for a truly special meal at home, transforming a regular weeknight into a restaurant experience. I remember the first time I tasted a truly authentic steak frites at a little bistro in Paris – the perfectly pan-seared steak, the impossibly crispy fries, all brought together by a dreamy, tangy sauce. It was magic! This classic steak frites recipe captures that same deliciousness, making it surprisingly easy to recreate at home. If you’ve ever wondered what is steak frites, it’s simply this beautiful marriage of tender steak and golden fries. Let’s get cooking!
Why You’ll Love This Steak Frites
This steak and fries recipe is a winner for so many reasons:
- Incredible Flavor: You get that perfect balance of savory steak and crispy, golden fries, all elevated by a rich, homemade sauce.
- Restaurant-Style at Home: Enjoy a gourmet meal without the restaurant price tag.
- Surprisingly Quick Prep: While there are a few steps, the actual hands-on time is minimal, making it manageable even on a busy night.
- Family-Friendly Favorite: It’s a crowd-pleaser that even picky eaters will devour.
- Customizable: This steak and fries recipe is super adaptable to your preferences, from the cut of steak to the sauce.
- Satisfying & Filling: It’s hearty enough to be a complete meal that leaves you feeling content.
- Budget-Friendly Gourmet: You can achieve a high-end dining experience with relatively affordable ingredients.
Ingredients for Classic Steak Frites
Gathering the right steak frites ingredients is key to achieving that authentic French bistro experience right in your kitchen. Here’s what you’ll need:
- 4 russet potatoes – peeled and cut into fries, then soaked in ice water to ensure crispiness
- Neutral oil (for frying) – like canola or vegetable oil, for that perfect golden fry
- Salt (to taste) – for seasoning the fries
- Parsley (to taste) – finely chopped, for a fresh finish on the fries
- 2 Ribeye steaks – about 1.5 inches thick, for that rich, beefy flavor
- Kosher salt (or fine sea salt) – generously for seasoning the steaks
- Chives (for topping) – fresh and finely chopped, for garnish and a subtle oniony bite
- Black pepper (for topping) – freshly ground, for a little kick
- 16 tbsp unsalted butter (melted, divided) – the base for our luscious béarnaise sauce
- 1 Shallot (brunoise) – finely diced, adding a sweet, aromatic base to the sauce
- 1 ½ tbsp Tarragon (fresh) – chopped, this herb is essential for that classic Steak Frites flavor
- 1 tsp Tarragon (dried) – to deepen the tarragon notes in the sauce
- 1 tbsp Chives (fresh, plus more for topping) – chopped, for the sauce and extra garnish
- 2 ½ tsp red wine vinegar – for a crucial touch of acidity in the béarnaise
- 2 ½ tsp white wine – adds complexity and depth to the sauce
- 2-3 egg yolks – the emulsifier that makes the béarnaise rich and creamy
- 2 squirts Tabasco – a secret ingredient for a subtle warmth
- ¼ tsp white pepper – for a delicate peppery flavor
How to Make Steak Frites
This steak frites cooking method breaks down the process into manageable steps, ensuring you get that restaurant-style perfection right at home. Trust me, the results are absolutely worth it!
- Step 1: Begin by preparing your potatoes. Peel them and cut them into your desired fry shape. Soaking them in ice water for at least 2 hours is crucial for achieving that perfect crispiness.
- Step 2: Generously season both sides of your ribeye steaks with kosher salt. Then, place them uncovered on a wire rack in the refrigerator for about an hour. This helps dry the surface, which is key for a great sear.
- Step 3: Heat your neutral oil in a deep pot or Dutch oven to 275°F (135°C). Carefully pat the soaked potatoes completely dry with paper towels – this is vital for safety and crispiness. Fry the potatoes for 5–6 minutes until they are soft but not yet browned. Remove them with a slotted spoon and transfer to a paper towel-lined sheet pan. Let them cool, then pop them in the freezer for 30–45 minutes.
- Step 4: While the potatoes are chilling, let’s make the béarnaise sauce. In a small skillet, combine the finely diced shallots, fresh and dried tarragon, 1 tablespoon of fresh chives, red wine vinegar, and white wine. Cook over medium-low heat until the liquid is almost completely absorbed. Let this mixture cool.
- Step 5: In a heatproof bowl, whisk together the egg yolks, 2 tablespoons of the melted butter, the cooled tarragon mixture, white pepper, and Tabasco. Set this bowl over a saucepan of simmering water (making a double boiler). Whisk the mixture constantly until it thickens and reaches about 150°F (65°C), which should take around 2-3 minutes. Be patient here; you don’t want to scramble the eggs!
- Step 6: Remove the bowl from the heat. Now, slowly drizzle in the remaining melted butter, whisking continuously to emulsify the sauce. Keep whisking until you have a rich, creamy béarnaise. If it gets too thick, you can whisk in a teaspoon of warm water.
- Step 7: Bring your cast iron skillet to high heat for about 2 minutes until it’s smoking hot. Pat the seasoned steaks dry one last time. Carefully place the steaks in the hot skillet. Sear for approximately 3 minutes per side for a perfect medium-rare, achieving that beautiful pan-seared steak with fries crust. Remove the steaks from the skillet and let them rest for at least 5-10 minutes.
- Step 8: Increase the oil temperature to 375°F (190°C). Carefully add the par-fried, frozen potatoes back into the hot oil in batches. Fry for another 2–3 minutes, or until they are beautifully golden brown and crispy. Remove them and season immediately with salt and a sprinkle of parsley.
- Step 9: Slice the rested steak against the grain. Serve immediately with your golden, crispy fries and a generous spoonful of the luscious béarnaise sauce. Enjoy this delightful French steak and fries experience!
Pro Tips for the Best Steak Frites
Achieving that perfect restaurant style steak frites at home really comes down to a few key techniques. These small details make a huge difference!
- Double Fry Your Fries: This is the absolute secret! The first fry cooks the potato through, and the second fry makes them perfectly crispy. Don’t skip the freezing step in between, it helps them crisp up beautifully.
- Rest Your Steak: Just like with any good steak, letting it rest after cooking is non-negotiable. It allows the juices to redistribute, ensuring a tender and flavorful bite.
- Béarnaise Basics: Use fresh ingredients for the béarnaise sauce, especially the tarragon and chives. Creating a double boiler is essential to gently cook the egg yolks without scrambling them.
- High Heat Sear: A screaming hot pan is crucial for developing a fantastic crust on your steak. Make sure your skillet is fully preheated before adding the meat.
What’s the secret to perfect Steak Frites?
The magic truly lies in the double-fry method for the potatoes and a perfectly emulsified béarnaise sauce. Getting that crust on the steak and letting it rest properly are also key for that authentic, restaurant style feel.
Can I make Steak Frites ahead of time?
You can prep components ahead. Potatoes can be peeled, cut, and soaked earlier in the day. The béarnaise sauce base (shallots, vinegar, wine, herbs) can be made a day in advance and stored in the fridge. However, cook the steak and fry the potatoes just before serving for the best texture. For more tips on meal preparation, check out our about me page.
How do I avoid common mistakes with Steak Frites?
Don’t overcrowd the fryer when cooking potatoes; this lowers the oil temperature and leads to soggy fries. For the steak, avoid moving it too much while searing, as this prevents a good crust from forming. Also, ensure you’re using a good quality steak for the best results. Learn more about proper cooking techniques on our contact us page.
Best Ways to Serve Steak Frites
Serving up your homemade steak frites is the best part! For that authentic French bistro feel, I love to plate the sliced steak right next to a generous mound of golden, crispy fries. A dollop of that rich béarnaise sauce right on top of the steak is pure perfection. When considering steak frites side dishes, a simple green salad with a light vinaigrette is a classic pairing that cuts through the richness beautifully. You could also add some steamed haricots verts or a simple roasted asparagus for a pop of color and freshness. For more serving suggestions, visit our homepage.
Nutrition Facts for Steak Frites
A serving of this classic steak and fries recipe delivers a satisfying meal. Here’s a breakdown of the estimated nutritional values per plate:
- Calories: 850
- Fat: 55g
- Saturated Fat: 25g
- Protein: 36g
- Carbohydrates: 65g
- Fiber: 8g
- Sugar: 2g
- Sodium: 950mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on our data sources, please see our privacy policy.
Storing your delicious homemade steak frites properly is key to enjoying them later. Once your steak and fries have cooled slightly, separate them into airtight containers. The steak can be stored in the refrigerator for 3-4 days. For the fries, it’s best to store them separately, also in an airtight container, for up to 3 days. If you plan to freeze components, wrap the cooked steak tightly in plastic wrap, then foil, and freeze for up to 3 months. The fries don’t freeze and reheat particularly well, so I usually make them fresh if possible. You can find more information about food storage on GDPR.
When it’s time to reheat, the best way to revive steak frites is to gently warm the steak in a skillet over low heat or in a 300°F oven until just heated through. For the fries, a quick crisp-up in a hot oven (around 400°F) or an air fryer for a few minutes works wonders to bring back some of their crunch.
Frequently Asked Questions About Steak Frites
What is the best cut of steak for Steak Frites?
For an authentic steak frites experience, ribeye is my top choice due to its marbling and rich flavor. However, a good sirloin or even a tender filet mignon can also work wonderfully for an easy steak frites preparation. The key is a cut that cooks quickly and stays tender.
Can I make Steak Frites with oven-baked fries?
Absolutely! While traditional steak frites feature fried potatoes, oven-baked fries are a fantastic lighter alternative. Toss your cut potatoes with oil and seasonings, then bake at 400°F (200°C) until golden and crispy. It’s a great way to enjoy this classic dish with less fuss. For more on healthy cooking, see our affiliate disclaimer.
What sauce is traditionally served with Steak Frites?
The classic accompaniment is béarnaise sauce, a rich, emulsified sauce made with egg yolks, butter, white wine vinegar, and tarragon. It adds a luxurious, tangy element that perfectly complements the savory steak and crispy fries. You can also find simpler variations using garlic butter or herb butter.
How do I make Steak Frites taste restaurant-style at home?
Achieving that restaurant quality comes down to a few things: using a good quality steak and cooking it to perfection, double-frying the potatoes for ultimate crispiness, and mastering that luscious béarnaise sauce. Don’t forget to season generously and let your steak rest!
Variations of Steak Frites You Can Try
While the classic combination is divine, don’t be afraid to get creative with your steak frites! For a slightly different flavor profile, try a chimichurri sauce instead of béarnaise – it’s bright, herbaceous, and utterly delicious. If you’re looking to change up the cooking method, consider a grilled steak with fries for a lovely smoky char. Another fantastic approach is a marinated steak with fries; marinating the steak for a few hours in a mixture of garlic, herbs, and olive oil adds incredible depth of flavor before searing or grilling. You could also explore a peppercorn sauce or even a garlic-herb butter for a simpler yet equally satisfying twist on this beloved French dish.
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Steak Frites: 2 Ways for Amazing Flavor
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Steak Frites is a classic French dish featuring tender ribeye steak and crispy fries, elevated by a rich béarnaise sauce. This recipe is perfect for a special meal at home.
Ingredients
- 4 russet potatoes
- Neutral oil (for frying)
- Salt (to taste)
- Parsley (to taste)
- 2 Ribeye steaks
- Kosher salt (or fine sea salt)
- Chives (for topping)
- Black pepper (for topping)
- 16 tbsp unsalted butter (melted, divided)
- 1 Shallot (brunoise)
- 1 ½ tbsp Tarragon (fresh)
- 1 tsp Tarragon (dried)
- 1 tbsp Chives (fresh, plus more for topping)
- 2 ½ tsp red wine vinegar
- 2 ½ tsp white wine
- 2–3 egg yolks
- 2 squirts Tabasco
- ¼ tsp white pepper
Instructions
- Peel and cut potatoes into fries. Soak in ice water for at least 2 hours.
- Generously salt both sides of ribeye steaks. Refrigerate uncovered on a rack for 1 hour.
- Preheat oil to 275°F. Pat potatoes dry and fry for 5–6 minutes until soft. Transfer to a paper towel-lined sheet pan and freeze for 30–45 minutes.
- Melt butter. In a skillet, combine shallots, fresh and dried tarragon, chives, vinegar, and white wine over medium-low heat until liquid is absorbed. Let cool.
- Bring steaks to room temperature. Combine egg yolks, 2 tbsp melted butter, tarragon mixture, white pepper, and Tabasco in a bowl. Create a double boiler and whisk mixture over simmering water until thickened (about 2 minutes). Turn off heat; slowly drizzle in remaining melted butter while emulsifying.
- Preheat cast iron skillet on high heat for 2 minutes. Pat steaks dry and sear for about 3 minutes per side for medium-rare. Remove and rest.
- Increase oil temperature to 375°F. Fry potatoes in batches until golden brown. Season with salt and parsley.
- Slice the cooked steak. Top with béarnaise sauce, chives, and black pepper. Serve with crispy fries.
Notes
- For crispier fries, ensure potatoes are thoroughly dried before frying.
- Resting the steak after cooking is crucial for juicy results.
- Use high-quality ribeye steaks for the best flavor and tenderness.
- Adjust cooking times based on steak thickness for desired doneness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 850
- Sugar: 2g
- Sodium: 950mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 130mg