French Steak Frites is a timeless bistro classic that combines juicy pan-seared steak with crispy golden fries. This elegant yet simple dish is loved for its rich flavors, tender meat, and perfectly seasoned potatoes. Whether you are preparing a cozy dinner at home or impressing guests with a restaurant-style meal, this recipe delivers a satisfying and authentic French dining experience.
Why You’ll Love This Recipe
Easy to prepare with simple ingredients
Crispy homemade fries paired with flavorful steak
Perfect for family dinners or special occasions
Restaurant-quality results at home
Customizable with different sauces and seasonings
Delicious balance of textures and flavors
Great for steak lovers and comfort food fans alike
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak:
2 ribeye steaks or sirloin steaks (about 10 ounces each)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, smashed
2 fresh thyme sprigs
For the Fries:
4 large russet potatoes
4 cups vegetable oil for frying
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
Optional Garlic Herb Butter Sauce:
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1 teaspoon lemon juice
Directions
Peel the potatoes and cut them into thin fries. Rinse the fries under cold water to remove excess starch, then pat them completely dry with paper towels.
Heat the vegetable oil in a deep pot or fryer to 325°F (163°C). Fry the potatoes in batches for about 4 to 5 minutes until softened but not browned. Remove and place them on a paper towel-lined tray.
Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2 to 3 minutes until golden and crispy. Season immediately with salt, black pepper, garlic powder, and paprika.
Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
Heat olive oil in a heavy skillet over medium-high heat. Once hot, add the steaks and sear for 3 to 4 minutes per side for medium-rare, depending on thickness.
Add butter, smashed garlic cloves, and thyme to the skillet. Spoon the melted butter over the steaks continuously for about 1 minute to enhance flavor.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
For the optional garlic herb butter sauce, melt butter in a small pan over low heat. Stir in parsley, minced garlic, and lemon juice.
Serve the steak alongside the crispy fries and drizzle with the garlic herb butter sauce if desired.
Servings and timing
Servings: 2 servings
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Variations
Use filet mignon for a more tender and luxurious version.
Swap russet potatoes with sweet potatoes for sweeter fries.
Add grated Parmesan cheese and parsley over the fries for extra flavor.
Serve with peppercorn sauce, mushroom sauce, or garlic aioli.
Grill the steak instead of pan-searing for a smoky flavor.
Use air fryer fries for a lighter alternative.
Storage/Reheating
Store leftover steak and fries separately in airtight containers in the refrigerator for up to 3 days.
To reheat steak, warm it gently in a skillet over low heat with a small amount of butter to keep it tender.
Reheat fries in the oven or air fryer at 400°F (200°C) for about 5 to 7 minutes until crispy again.
Avoid microwaving the fries, as they may become soft and soggy.
FAQs
What cut of steak is best for Steak Frites?
Ribeye, sirloin, and filet mignon are excellent choices because they remain tender and flavorful when seared.
Can I bake the fries instead of frying them?
Yes, you can bake the fries at 425°F (220°C) for about 35 to 40 minutes, flipping halfway through.
How do I know when the steak is cooked properly?
Use a meat thermometer. Medium-rare steak should reach 135°F (57°C).
Why should I fry the potatoes twice?
Double frying creates fries that are fluffy inside and crispy outside.
Can I make the fries ahead of time?
Yes, complete the first fry in advance, then finish the second fry just before serving.
What sauces pair well with Steak Frites?
Garlic aioli, peppercorn sauce, béarnaise sauce, and herb butter all pair beautifully.
Can I use frozen fries?
Yes, frozen fries work well if you want a quicker preparation.
Should I let the steak rest before slicing?
Yes, resting helps keep the juices inside the meat for better flavor and tenderness.
What side dishes go well with Steak Frites?
Simple green salads, roasted vegetables, or sautéed mushrooms complement the meal perfectly.
Can I cook the steak in cast iron?
Absolutely. A cast iron skillet creates a flavorful crust and cooks the steak evenly.
Conclusion
French Steak Frites is a classic dish that brings together crispy golden fries and perfectly cooked steak for an unforgettable meal. With simple ingredients and easy cooking techniques, you can recreate the charm of a French bistro right in your own kitchen. Whether served for a casual dinner or a special gathering, this recipe is guaranteed to impress with every bite.
French Steak Frites is a timeless bistro classic featuring juicy pan-seared steak served with crispy golden fries. This elegant yet comforting dish delivers rich flavors, tender meat, and perfectly seasoned potatoes for an authentic French dining experience.
Ingredients
2 ribeye steaks or sirloin steaks (about 10 ounces each)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, smashed
2 fresh thyme sprigs
4 large russet potatoes
4 cups vegetable oil for frying
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons unsalted butter, for garlic herb butter sauce
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1 teaspoon lemon juice
Instructions
Peel the potatoes and cut them into thin fries. Rinse under cold water to remove excess starch, then pat completely dry.
Heat the vegetable oil in a deep pot or fryer to 325°F (163°C). Fry the potatoes in batches for 4 to 5 minutes until softened but not browned. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2 to 3 minutes until golden and crispy. Season immediately with salt, black pepper, garlic powder, and paprika.
Pat the steaks dry and season both sides generously with salt and black pepper.
Heat olive oil in a heavy skillet over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium-rare, depending on thickness.
Add butter, smashed garlic cloves, and thyme to the skillet. Spoon the melted butter over the steaks continuously for about 1 minute.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
For the optional garlic herb butter sauce, melt butter in a small pan over low heat. Stir in parsley, minced garlic, and lemon juice.
Serve the steak with crispy fries and drizzle with the garlic herb butter sauce if desired.
Notes
Double frying creates extra crispy fries with fluffy centers.
Use a cast iron skillet for the best steak crust.
Let the steak rest before slicing to keep it juicy.
Serve with garlic aioli, béarnaise, or peppercorn sauce for extra flavor.
Sweet potatoes can be used for a different fry variation.
