Every time I take a bite of this classic dish, a rush of nostalgia envelops me, transporting me to a quaint French bistro bustling with warmth and laughter. Steak frites, a beloved staple of French cuisine, brings together the rich flavors of perfectly seared ribeye and golden, crispy fries that just beckon to be dipped into creamy garlic aioli. Not only is this dish a showstopper that’s sure to impress, but it also embraces the comfort of homemade meals—perfect for those evenings when you want to treat yourself or feed a gathering of loved ones. This recipe combines simplicity with indulgence, allowing you to savor bistro-quality goodness right in your own kitchen. Curious about how to master this comforting favorite? Let’s dive in!
Why is Steak Frites a Must-Try?
Comforting Simplicity: This classic dish combines simple ingredients to create a rich, meaty meal that’s a joy to prepare.
Crispy Perfection: The golden fries are not just a side; they’re an essential part of the experience, perfectly crispy on the outside and fluffy inside.
Flavor Explosion: The seared ribeye paired with creamy homemade garlic aioli elevates every bite, creating a delightful symphony of flavors.
Versatile Ingredients: Feel free to swap out ribeye for other cuts like flank or skirt steak, or even use sweet potatoes for a unique twist on the fries.
Crowd-Pleasing Delight: Whether it’s a family dinner or a gathering, steak frites is sure to impress and satisfy, making it a go-to recipe for all occasions.
For more ways to elevate your steak dishes, be sure to check out my Sweet Sticky Steak for a flavorful surprise!
Steak Frites Ingredients
• Here’s what you need for creating this bistro classic at home.
For the Fries
- Russet Potatoes – Ideal for creating crispy fries; substitute with Yukon gold for a creamier bite.
- Refined Peanut Oil – Best for frying due to its high smoke point; can replace with canola oil or vegetable oil.
For the Steak
- Ribeye Steak – The go-to cut for its rich flavor and tenderness; flank or skirt steak are great alternatives.
- Kosher Salt – Enhances the flavor of both steak and fries; feel free to adjust with sea salt if you prefer.
- Freshly Cracked Black Pepper – Adds essential seasoning; white pepper works if you prefer a milder taste.
Cooking Ingredients
- Extra-Virgin Olive Oil – Used for pan-searing the steak; avoid oils with low smoke points for better results.
- Unsalted Butter – Adds richness after the steak cooks; ghee can be a great lactose-free substitute.
For the Aioli
- Garlic – A key ingredient in aioli that brings in robust flavor; use roasted garlic for a sweeter twist.
- Mayonnaise – The base for the aioli; opt for homemade if you want to elevate the taste further.
Now that you have your ingredients lined up, it’s time to embark on a culinary journey to make the most exquisite Steak Frites, a dish that promises a flavor fiesta in every bite!
Step‑by‑Step Instructions for Steak Frites
Step 1: Prep the Potatoes
Start by peeling the russet potatoes, then slice them into ⅓-inch sticks to create the perfect fry shape. Soak these potato sticks in ice water for 15 minutes to help remove excess starch. After soaking, drain the water and thoroughly pat the fries dry with a towel; this ensures they will fry up beautifully crisp when you make your steak frites.
Step 2: First Frying
Heat refined peanut oil in a large, deep pot or Dutch oven to 300°F. Carefully add the dried potato sticks in batches, frying them for about 3-4 minutes until they become tender but not browned. Once cooked, use a slotted spoon to transfer the fries to a paper towel-lined plate for draining. This first fry prepares the potatoes for that perfect final crisp.
Step 3: Cook the Steak
Preheat a large skillet over medium-high heat until it’s smoking hot. Generously season the ribeye steak on both sides with kosher salt and freshly cracked black pepper for great flavor. Sear the steak for 4-6 minutes per side, depending on your preferred doneness. Once done, add a tablespoon of unsalted butter for extra richness, then remove the steak from the skillet and let it rest for 5-10 minutes.
Step 4: Second Frying
Increase the temperature of the peanut oil to 350°F for the final fry. Working in batches again, carefully add the partially cooked potato fries back into the hot oil. Fry them for about 5 minutes or until they reach a golden brown color and become crispy. As soon as they’re ready, remove the fries and season them with salt and freshly cracked black pepper to taste.
Step 5: Serve
To plate your delightful steak frites, slice the rested ribeye against the grain into thick pieces. Serve the juicy steak alongside the freshly fried, crispy potatoes. Don’t forget a small bowl of your creamy garlic aioli for dipping; this elevates your classic steak frites into a truly indulgent experience!
Make Ahead Options
These classic Steak Frites are perfect for meal prep, allowing busy cooks to enjoy this indulgent dish with less hassle. You can slice and soak the russet potatoes in ice water up to 24 hours in advance; just be sure to store them submerged in the fridge to prevent browning. The ribeye steak can also be seasoned and ready to cook up to 3 days ahead—just keep it covered in the fridge. When it’s time to serve, simply fry your prepared potatoes and cook the steak. This way, you’ll achieve restaurant-quality results with minimal effort, making your weeknight dinners a breeze!
How to Store and Freeze Steak Frites
Fridge: Store leftover steak frites in an airtight container for up to 3 days; separate the steak from the fries to maintain crispiness.
Freezer: You can freeze cooked steak for up to 2 months; wrap it tightly in foil or plastic wrap before placing it in a freezer bag. Fries should be double-wrapped for best results.
Reheating: Reheat steak in a skillet over low heat to prevent dryness, and for fries, bake in the oven at 400°F until crispy again, about 10 minutes.
Leave Air Behind: Make sure to remove as much air as possible from packaging to prevent freezer burn, allowing you to enjoy your homemade steak frites deliciously later on!
What to Serve with Classic Steak Frites?
Every meal deserves a little something extra, and these delightful pairings will enhance your steak frites experience.
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Crisp Green Salad: A refreshing salad with a citrus vinaigrette balances the rich flavors of the steak and fries.
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Creamy Coleslaw: The crunch of coleslaw adds texture and a tangy element that complements the succulent steak beautifully.
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Roasted Vegetables: Seasonal roasted vegetables bring a sweet, earthy flavor that contrasts nicely with the savory components of the dish.
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Garlic Bread: This warm and buttery addition is perfect for mopping up that luscious garlic aioli and enhances the meal’s comfort factor.
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Red Wine: A glass of bold red, such as Cabernet Sauvignon, elevates the dining experience and pairs perfectly with the steak’s richness.
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Dark Chocolate Mousse: Finish your meal with a luscious dessert that hints of bitterness, creating a luxurious finale to your steak frites feast.
Don’t forget to invite friends or family to share this meal, creating beautiful memories that will last long after the plates are empty!
Expert Tips for Steak Frites
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Perfect Fry Technique: Soak the potato sticks well to remove excess starch; this prevents them from being gummy and ensures they’re exceptionally crispy.
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Temperature Control: Use an instant-read thermometer for steak doneness; aim for 135°F for medium-rare best achievable with ribeye. Adjust cooking time based on thickness.
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Resting is Key: Let the steak rest after cooking for 5-10 minutes; this enhances juiciness and ensures a tender bite.
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Batch Frying: Fry fries in small batches to maintain oil temperature, achieving that coveted golden crispiness without sogginess.
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Season Generously: Season both the steak and fries liberally with kosher salt and freshly cracked black pepper; don’t hold back on flavor!
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Customize the Aioli: Personalize your garlic aioli with additions like lemon zest or herbs for an extra layer of flavor to complement your steak frites.
Steak Frites Variations & Substitutions
Feel free to get creative and customize this delicious dish to suit your tastes and dietary needs.
- Beef Swap: Try using flank or skirt steak for a different flavor and texture experience. Each cut has its unique taste that can elevate your dish.
- Sweet Potato Fries: Substitute Russet potatoes with sweet potatoes for a sweet, nutty twist that pairs beautifully with the savory steak.
- Dairy-Free Option: Replace unsalted butter with ghee or olive oil for a creamy, lactose-free alternative that doesn’t sacrifice flavor.
- Sauce Variations: Experiment with different aioli flavors like roasted garlic or chipotle mayonnaise for a kick that adds an exciting twist to every bite.
- Herb-Infused Oil: Drizzle herb-infused olive oil over the finished dish to add an aromatic touch that complements the rich beef beautifully.
- Spicy Kick: Mix in some cayenne pepper or crushed red pepper flakes to the seasoning for those who like their steak with an extra bit of heat.
- Cooking Method Change: Opt for grilling the steak for a smoky flavor that complements the crispiness of the fries perfectly.
- Vegetable Side: Round out your meal with grilled asparagus or a light salad for a fresh, vibrant contrast to the hearty steak frites.
And while you’re exploring these delicious variations, don’t forget to check out my Pepper Steak Bell for another flavorful steak option, or dive into the sweetness of my Sweet Sticky Steak. Enjoy your culinary journey!
Steak Frites Recipe FAQs
How do I choose the right potatoes for making fries?
Absolutely! For the best fries, I recommend using Russet potatoes due to their high starch content, which results in a crispy texture. If you’d like a creamier alternative, go for Yukon Gold potatoes. Look for potatoes that are firm and free of any dark spots or blemishes for optimal flavor.
How should I store leftover steak frites?
Very! To store your delicious steak frites, place the steak and fries in separate airtight containers. The steak can stay in the refrigerator for up to 3 days, while the fries will retain their crispiness if consumed within that time as well. Don’t forget to let them cool completely before sealing.
Can I freeze steak frites? If so, how?
Certainly! You can freeze cooked steak for up to 2 months. Wrap it tightly in foil or plastic wrap, then place it in a freezer-safe bag, ensuring you remove as much air as possible to prevent freezer burn. For the fries, I recommend double-wrapping them in foil or placing them in a sturdy freezer bag. When ready to enjoy, you can thaw and reheat the steak in a skillet, while baking the fries in the oven at 400°F until crispy—about 10 minutes should do!
What if the steak turns out tough?
Oh no! If your steak ends up tough, it could be due to overcooking. A good rule of thumb is to use an instant-read thermometer for accurate doneness: 135°F for medium-rare. Additionally, make sure to slice the steak against the grain, which helps ensure tenderness in each bite. If it still turns out tough, it could simply be the cut of the meat; opting for ribeye ensures a more forgiving texture.
Is there anything I should consider for allergies when making steak frites?
Of course! The main allergens in this recipe come from the garlic aioli due to mayonnaise, which often contains eggs. For a safe alternative, you can whip up a vegan aioli using silken tofu instead of mayo.
Do I need to soak the potatoes before frying? Why is it important?
Yes, soaking the potatoes is a vital step! By soaking them in ice water for about 15 minutes, you’ll help remove excess starch, leading to a lighter and extra crispy fry. It’s a little extra effort that makes a big difference in the texture of your finished steak frites!
Savor Steak Frites: Crispy Fries and Juicy Flavor Awaits
Ingredients
Equipment
Method
- Prep the Potatoes: Peel the russet potatoes, slice into ⅓-inch sticks, soak in ice water for 15 minutes, drain and pat dry.
- First Frying: Heat refined peanut oil to 300°F, fry potato sticks in batches for 3-4 minutes, then drain on paper towels.
- Cook the Steak: Preheat skillet, season steak with salt and pepper, sear for 4-6 minutes per side, add unsalted butter and let rest for 5-10 minutes.
- Second Frying: Increase oil temperature to 350°F, fry potato fries for about 5 minutes until golden brown, season with salt and pepper.
- Serve: Slice rested ribeye, serve with crispy fries and a bowl of creamy garlic aioli.