Steak Frites, a classic French bistro dish, combines the rich, savory flavors of a perfectly seared steak with the crispy, golden goodness of freshly cooked fries. This dish is a celebration of simplicity and quality ingredients, making it a beloved favorite among steak lovers. The key to an excellent Steak Frites is in the preparation—choosing a high-quality cut of steak, seasoning it well, and cooking it to perfection. The fries, or “frites,” are double-fried to achieve a crispy exterior and a soft, fluffy interior. Paired with a rich béarnaise sauce or a simple herb butter, this dish is comfort food at its finest.
Ingredients:
For the Steak:
- 2 ribeye steaks (or any preferred cut like sirloin or strip)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2-3 sprigs of fresh thyme or rosemary
For the Frites (French Fries):
- 4 large russet potatoes
- 2 quarts vegetable oil, for frying
- Salt, to taste
Optional for Serving:
- Béarnaise sauce, garlic butter, or herb butter
Instructions:
- Prepare the Frites:
- Peel the potatoes and cut them into thin strips, about 1/4-inch thick. Rinse them in cold water to remove excess starch. Soak the fries in a bowl of cold water for at least 30 minutes to an hour (or overnight in the fridge).
- Heat the vegetable oil in a large pot or deep fryer to 325°F (160°C). Drain and pat the potatoes dry with a kitchen towel.
- Fry the potatoes in batches for about 4-5 minutes, or until they are pale and soft but not yet golden. Remove them from the oil and let them drain on a paper towel-lined tray.
- Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes, or until they are crispy and golden brown. Drain on paper towels and season with salt immediately.
- Cook the Steak:
- Season the steaks generously with salt and freshly ground black pepper on both sides.
- Heat a large skillet over medium-high heat. Add olive oil to the skillet and let it heat until shimmering.
- Add the steaks to the skillet and cook for about 3-4 minutes on each side for medium-rare, or longer if you prefer a different doneness. During the last minute of cooking, add butter, garlic, and herbs to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter and aromatics.
- Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.
- Serve:
- Plate the steaks alongside a generous portion of crispy frites. Serve with a dollop of béarnaise sauce, garlic butter, or herb butter on top of the steak, if desired. Enjoy this classic French dish immediately while everything is hot and delicious.
Enjoy your homemade Steak Frites, a perfect balance of juicy, flavorful steak and crispy fries!
