What is Steak Frites?
Steak frites sounds super fancy, but it’s actually quite simple and is French for “steak and fries.” But how do you pronounce steak frites? It sounds like “steak freet.” This classic dish originated from France and Belgium, and highlights beef steak and deep-fried potatoes (better known as pommes frites or les frites).There are various ways of preparing this dish with different cuts of beef, seasonings, and sauces, but we think ours is pretty special! We start with fresh cut russet potatoes and then fry them not only once, but twice - for the ultimate crispy crunch! We are using flavorful ribeye steaks and pan searing them to perfection. The perfect bite consists of succulent steak, a crispy fry, and a drizzle of our homemade garlic aioli - okay, our mouth is watering, is yours?
What Type of Meat is Steak Frites?
There is truly no right answer, other than beef! But what cut of steak is used for steak frites? Well that’s totally up to you! Traditional steak frites can be found in many different varieties, as the cut of meat typically varies by region! Some folks use rump steak, whereas other recipes use ribeye, flank steak, or porterhouse. Our recipe for steak frites uses juicy, well-marbled ribeye. We feel that this cut marries perfectly with our crispy seasoned fries. If you have another cut of beef on hand, feel free to give it a try and let us know how it turns out! Aside from the cut of meat, sometimes steak frites is served with gravy or a cream-based sauce. We love our steak frites recipe served with garlic aioli, but who are we to get in the way of ketchup or your favorite dipping sauce?
How to Cook the Best Steak Frites:
A perfectly cooked steak never fails to please. We make it easy to master the perfectly pan seared steak AND the perfect double-fried cooking technique, to get your fries extra crispy and crunchy. In just forty minutes, you will have the most satisfying and impressive easy steak frites to serve to your friends and family! Here’s how:
Allow your steak to rest at room temperature for 30 minutes.
Peel your potatoes and slice them to your liking. We recommend ⅓- inch thick slices. Add your cut potatoes to a large bowl filled with ice water and let sit for 15 minutes. Drain and pat dry.
Fry time! Fill your pot with 2-inches of oil and heat to 300°F. Cook your potatoes for 3-4 minutes and use a slotted spoon to place the fries on a paper towel lined baking sheet. Increase your oil temperature to 350°F.
Steak time! Pat your steak dry with a paper towel, heat your skillet over high heat until you see smoke, and add your oil.
Generously season your steaks with salt and place in the skillet. Sear for 4 minutes without flipping (seriously, no flipping yet). Flip your steak at the 4 minute mark and cook for an additional two minutes or until an internal temp of 140° for medium rare and 155°F for medium.
Rest and butter your steaks! Divide the butter among the steaks and let them rest.
Second fry time! Pop your fries back in the 350°F oil for 5 minutes or until golden and crisp. Remove and season with sea salt.
Cut the steak! Slice against the grain with your sharpest knife. Serve your homemade steak frites with our garlic aioli.
Essential for Steak Frites at Home
A perfectly seared steak with crispy on the outside, yet tender on the inside fries doesn’t need a whole lot of help to be exquisite. Classic steak frites will be your new favorite! You just need:
Ribeye steak - we recommend a good quality steak for ultimate satisfaction and flavor
Russet potatoes, these have a lower water content making them crisp up nicely
Refined peanut oil - the best for frying up crispy fries!
Extra virgin olive oil
Freshly ground pepper
Tools You’ll Need
Tongs (useful for flipping)
Need More Steak Dishes to Try? We’ve Got You Covered.
Steak Bites with Sweet Potatoes: Steak bites and sweet potatoes with curry aioli for dipping- you heard that right! Can you think of a more delicious skillet dinner?
Easy Steak Fajitas: These easy steak fajitas make an ideal weeknight dinner. Skirt steak gets juicy and tender in a marinade of lime juice and soy sauce, for a meal that can be prepped ahead of time! Dinner’s a breeze.
Salisbury Steak: Salisbury steak is, of course, not steak at all. Think perfectly browned, ground beef patties, seasoned with abandon and served with onion-and-mushroom gravy. So yeah, now you know what’s for dinner!
Grilled Skirt Steak with Blistered Tomatoes and Burrata: It doesn’t get any better than a perfect medium-rare slab of simply grilled skirt steak. Oh wait, yes it does. Even better than grilled steak is grilled steak topped with burrata and cherry tomatoes.