Savor Steak Frites: Crispy Fries and Juicy Flavor Awaits

Savor the classic Steak Frites, a combination of juicy ribeye and crispy fries that brings the bistro experience home.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: French

Calories: 800

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fries

4 medium Russet Potatoes or Yukon gold for a creamier bite
4 cups Refined Peanut Oil can substitute with canola or vegetable oil

For the Steak

2 pounds Ribeye Steak or flank/skirt steak as alternatives
2 teaspoons Kosher Salt adjust with sea salt if preferred
1 teaspoon Freshly Cracked Black Pepper white pepper works if a milder taste is preferred

Cooking Ingredients

2 tablespoons Extra-Virgin Olive Oil use for pan-searing the steak
1 tablespoon Unsalted Butter can substitute with ghee for lactose-free

For the Aioli

3 cloves Garlic use roasted garlic for a sweeter twist
1 cup Mayonnaise opt for homemade for elevated taste

Equipment

Deep pot or Dutch oven
Skillet
slotted spoon

Method

Step‑by‑Step Instructions for Steak Frites

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.

Nutrition

Serving: 1servingCalories: 800kcalCarbohydrates: 60gProtein: 40gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 900mgFiber: 5gSugar: 2gVitamin C: 20mgCalcium: 2mgIron: 15mg

Notes

Soak the potato sticks well to remove excess starch, and always season generously for best flavor.

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