Steak Frites

What is Steak Frites? 

Steak frites sound super fancy, but it’s actually just French for “steak and French fries,” (yum) and it is pronounced “steak freet.” The perfect steak frites bite consists of succulent steak, a crispy fry, and a drizzle of homemade garlic aioli. Is your mouth watering yet? For more steak dinners, check out this flank steak recipe, or simple grilled skirt steak.

Over the years, I have perfected my steak frites recipe. I start with fresh-cut russet potatoes and then fry them twice for the ultimate crispy crunch! Those are the pommes frites or les frites of Steak Frites. As for the steak, I use rich ribeye steaks, pan-seared them to tender, rare perfection. In just forty minutes, you will have the most satisfying and impressive easy steak frites to serve to your friends and family! 

The Best Meat For Steak Frites 

Traditional steak frites can be found in many different varieties, as the cut of meat or type of steak used varies by region. Some folks use rump steak, whereas other recipes use ribeye, flank steak, or porterhouse. Even skirt steak would work. My recipe for steak frites uses juicy, well-marbled ribeye steak. I just feel like this cut of beef marries perfectly with the crispy seasoned fries, but it’s OK to use flank, skirt steak, hanger steak, or top sirloin. All would make a lovely version of steak frites, and this recipe will work with any of those cuts. 

Essential Ingredients for Steak Frites at Home

See the full recipe card below for more detailed measurements. 

• Steak: A good quality marbled Ribeye steak is my favorite for ultimate flavor. 
• Russet potatoes: these have a lower water content than waxy potatoes, which makes them crisp up nicely when fried. 
• Refined peanut oil : Peanut oil is the best for frying up crispy fries! 
• Extra virgin olive oil 
• Butter: I like to use unsalted butter. If you want to get a little fancy, try using a compound butter. 
• Salt & pepper

How to Cook the Best Steak Frites

See the full recipe card at the bottom of this post for all the details. 

1. Let the steak rest at room temperature for 30 minutes. While it rests, make the fries.
2. Peel and cut the potatoes.
3. Soak the cut potatoes in ice water for 15 minutes. This is another trick for super crispy fries. It removes excess starch, which helps achieve crispier fries and keeps them from sticking together.
4. Fry the potatoes! The first fry happens now.
5. Prep the steak by patting them dry and seasoning them.
6. Sear the steak. About 4 minutes on each side, depending on the thickness of your steak and the level of doneness you prefer. No matter what, don’t move the steak around in the pan other than to flip it! Use a meat thermometer to check for doneness. You want an internal temp of 140° for medium rare and 155°F for medium.
7. Let the steak rest while you finish the frites.
8. Do the second fry now.
9. Slice the steak against the grain with your sharpest knife. Serve with aioli on the side for dipping.

Make Ahead + Storage Tips

• I recommend making the garlic aioli ahead of time! It keeps well in the fridge for up to 2 days.
• Prep the potatoes up 4 hours ahead and just store them in the ice water until you’re ready to fry them.
• Steak can sit out at room temperature for up to two hours if it’s cool (less than 90 degrees), and up to an hour on a hot day. 

Serving Suggestions

Steak frites is such a rich dish, I usually serve something green on the side. A green salad with a bright, acidic dressing, like this simple butter lettuce salad, is perfect. Roasted broccoli is also nice. 

J’Adore Steak and Fries!

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