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Steak Frites

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Homemade Steak Frites on plate served with garlic aioli

Juicy ribeye steak and crispy french fries pair perfectly with garlic aioli, in this classic, steak frites dish.

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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?

ribeye steak, russet potatoes, peanut oil, olive oil, salt, butter, pepper and garlic aioli in bowls to make Steak Frites

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?

potatoes sliced into French fries soaking in a bowl of ice water to remove starch before frying
homemade raw French fries drying on a kitchen towel after being soaked in ice water to remove starch
homemade French fries being deep fried fried in a pot of peanut oil and being removed with a slotted spoon onto a paper towel
French fries being deep fried fried in a pot of peanut oil for a second time with a thermometer set to 350 Fahrenheit

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:

  1. Allow your steak to rest at room temperature for 30 minutes.

  2. 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.

  3. 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.

  4. Steak time! Pat your steak dry with a paper towel, heat your skillet over high heat until you see smoke, and add your oil.

  5. 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.

  6. Rest and butter your steaks! Divide the butter among the steaks and let them rest.

  7. 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.

  8. Cut the steak! Slice against the grain with your sharpest knife. Serve your homemade steak frites with our garlic aioli.

homemade French fries cooling on a paper towel lined baking sheet after being fried two times
homemade French fries cooling on a paper towel lined baking sheet and seasoned with salt and pepper
raw rib eye steaks patted dry and seasoned with salt on a baking sheet next to a bowl of salt
ribeye steaks seasoned with salt being cooked in a skillet

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

  • Kosher salt

  • Unsalted butter

  • Sea salt

  • Freshly ground pepper

cooked ribeye steaks resting on a baking sheet with butter on top
Homemade Steak Frites on plate with a fork and knife served with garlic aioli

Tools You’ll Need

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.

Homemade Steak Frites on plate with a fork and knife served with garlic aioli next to bowls of salt and pepper for seasoning

J’Adore Steak and Fries!

Ready to feel like you’re in France? Share your steak and french fries masterpiece with us on Instagram by tagging @themodernproper and #themodernproper so we can celebrate this delicious dish along with you. Bon app!

Steak Frites

September 7, 2022

  • Serves:4
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Calories:909


  • 2-3 pounds ribeye steak
  • 3 large russet potatoes, about 3 pounds total
  • Refined peanut oil for frying
  • 1 tablespoon extra virgin olive oil
  • 2-3 teaspoons kosher salt
  • 3 tablespoons unsalted butter
  • Sea salt to taste
  • Freshly ground pepper
  • garlic aioli


  1. Allow the steak to rest outside of the refrigerator for 30 minutes until brought to room temperature.

  2. Peel the potatoes and slice them lengthwise into ⅓ -inch thick sticks. Alternatively you can use a mandolin slicer that has a ⅜ -inch setting. Add the cut potatoes to a large bowl, filled with ice and water for 15 minutes.

  3. Drain the potatoes and spread them out on a kitchen towel. Using another kitchen towel, pat the potatoes as dry as possible.

  4. Fill a large pot with 2-inches of the oil. Heat the oil to 300°F. Cook the potatoes in 3 batches, letting each batch fry for 3-4 minutes until beginning to soften, but not brown. Using a slotted spoon, place each batch of fries on a paper towel lined baking sheet. Once all three batches are done with the first frying session, increase the oil temperature to 350°F.

  5. While the oil is heating up, using a paper towel pat the steak dry. Heat a large skillet, over high heat until it begins to smoke. Then add 1 tablespoon of olive oil. (Make sure to add the oil after the skillet is already hot.)

  6. Season the steaks on each side with 2-3 teaspoons of salt. Place the steaks on the skillet and allow to sear for 4 minutes. Do not lift or move the steak. Flip the steaks over and cook for 2 more minutes. Continue to flip every 2 minutes until your steak reaches an internal temp of 140° for medium rare and 155° for medium.

  7. Move your steaks to a warm surface, divide the butter between the steaks and allow them to rest for 5-10 minutes. You must let it rest or you will lose some of the juiciness!

  8. While the steak is cooking add the fries in three batches again to the 350°F oil for 5 minutes until golden brown and crispy. Using a slotted spoon, transfer them to drain on the paper towel lined baking sheet. Season with sea salt to taste.

  9. Cut the steak against the grain into thin slices. Serve with the frites, garlic aioli or mayo and some good ketchup.

Nutrition Info

  • Per Serving
  • Amount
  • Calories909
  • Protein58 g
  • Carbohydrates20 g
  • Total Fat70 g
  • Dietary Fiber2 g
  • Cholesterol133 mg
  • Sodium479 mg
  • Total Sugars1 g

Questions & Reviews

Avg: 5