Description
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 46 g
- Saturated Fat: 15 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 125 mg
