Classic Steak Frites
Recreating a restaurant-quality dinner at home doesn’t have to be complicated, and steak frites is the dish I come back to again and again. It feels elevated, indulgent and intentional, yet it is surprisingly simple. If you love a good fry the way I do, my French fry board is proof, and on nights I want seafood instead, my creamy lemon salmon piccata pasta gives the same bistro feeling.
For me, steak frites is the perfect balance of comfort and sophistication. It sets the tone instantly, whether I am planning a date night at home or a relaxed but impressive dinner for friends. In particular, it is my go-to when I am hosting a dinner party and want a main that feels special, and it reminds me of the steakhouse evening from our Galentine’s Supper Club at Hal’s.
Below, I am sharing exactly how I make it, from choosing the right cut to getting perfectly crisp frites and a steak basted in garlic herb butter. With this in mind, start the evening with a martini board or a caviar board, and you have a bistro night at home that feels like an occasion.
What Is Steak Frites
Steak frites is a classic French bistro dish that simply means “steak and fries.” At its core, it is a well-seared steak, often a New York strip, ribeye or sirloin, served with crispy, golden fries that are traditionally cut thin and fried twice.
What makes it special is not complexity; it is execution. In essence, it is elevated comfort food: a complete, intentional plate where every element supports the other, and nothing feels like an afterthought.
Steak Frites Ingredients (With Purpose & Flavor Notes)
New York Strip Steak
My go-to cut. It is well marbled, full of flavor and sears beautifully in a pan. Look for steaks about 1 inch thick.
Kosher Salt and Black Pepper
Simple seasoning lets the beef shine. Salt generously and pat the steak dry first for the best crust.
Vegetable Oil
A neutral oil with a high smoke point handles the high-heat sear and the frying without burning.
Unsalted Butter
Butter adds richness and is essential for basting in the final minute of cooking.
Garlic
Smashed cloves infuse the basting butter with flavor without burning the way minced garlic can.
Fresh Rosemary or Thyme
A sprig or two of herbs in the butter adds a subtle, savory aroma.
Russet Potatoes
High starch means a crisp outside and a fluffy inside. This is key to great frites.
Fine Salt
Salt the frites the moment they come out of the oil, when it sticks best.
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Cast Iron Skillet
Holds serious heat for a deep, even crust on every steak.
Enameled Dutch Oven
A heavy pot keeps the frying oil at a steady temperature for crisp frites.
Deep-Fry Thermometer
Clips to the pot so you hit 325°F and 375°F exactly for both fries.
Instant-Read Thermometer
Takes the guesswork out of medium-rare in seconds.
French Fry Cutter
Cuts potatoes into even sticks, so every frite cooks at the same rate.
Spider Strainer
Lifts the frites out of the hot oil quickly and safely.
Wire Cooling Racks
Drain the frites on a rack so they stay crisp instead of steaming.
Bamboo Cutting Boards
A sturdy board for cutting potatoes and resting and slicing the steak.
Steak Knives
Sharp steak knives make every slice at the table clean and easy.
Serving Platters
Serve steak frites family-style on a big white platter.
Little Sauce Bowls
Small bowls hold the aioli, béarnaise or chimichurri right on the plate.
Flaky Sea Salt
A pinch over the sliced steak and hot frites makes every bite pop.
How To Make Steak Frites
Step 1: Cut and Rinse the Potatoes
Cut the potatoes into ¼-inch sticks, then rinse them in cold water until it runs clear, or soak them for 30 minutes. Dry them thoroughly; moisture is the enemy of crisp frites.
Step 2: Double Fry the Frites
Fry at 325°F for 5 to 6 minutes, until tender and pale golden, then drain and rest. Right before serving, fry again at 375°F for 2 to 3 minutes, until crisp and deep golden. Salt immediately.
Step 3: Sear the Steak
Pat the steaks dry and season well. Heat oil in a cast iron skillet over high heat until shimmering, then sear for 3 to 4 minutes per side for medium-rare, adjusting for thickness.
Step 4: Baste With Butter and Aromatics
Lower the heat to medium and add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steak for about a minute.
Step 5: Rest, Slice and Serve
Rest the steak for 5 to 10 minutes, then slice against the grain and serve with the hot frites and your favorite sauce.
Steak Frites
Ingredients
For the Steak
- 2 New York strip steaks about 1 inch thick, 10 to 12 oz each
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 3 garlic cloves lightly smashed
- 2 sprigs fresh rosemary or thyme
For the Frites
- 2 lb russet potatoes 3 to 4 medium
- 6 cups vegetable oil for frying
- 1½ tsp fine salt or to taste
Instructions
- Prep the steak. Take the steaks out of the refrigerator 30 minutes before cooking. Pat them completely dry and season all over with the kosher salt and pepper.
- Cut the frites. Peel the potatoes if you like and cut them into ¼-inch sticks. Rinse in cold water until the water runs clear, or soak for 30 minutes, then dry them thoroughly with a kitchen towel.
- First fry. Heat the frying oil in a large, heavy pot to 325°F. Fry the potatoes in 2 batches for 5 to 6 minutes, until tender and pale golden. Drain on a wire rack and let rest for at least 10 minutes.
- Sear the steak. Heat 2 tablespoons of oil in a cast iron skillet over high heat until shimmering. Sear the steaks for 3 to 4 minutes per side for medium-rare (130°F), adjusting for thickness.
- Baste. Lower the heat to medium and add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steaks for about 1 minute.
- Rest the steak. Move the steaks to a cutting board and rest for 5 to 10 minutes so the juices settle.
- Second fry. While the steak rests, raise the oil to 375°F and fry the potatoes in batches for 2 to 3 minutes, until crisp and deep golden. Drain and salt immediately.
- Slice and serve. Slice the steaks against the grain and serve with the hot frites and your favorite sauce.
Notes
KEEP HOSTING
Make it fine dining at home — a second elegant main, a sparkling pour, and a warm board to start.
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The Perfect Fried Goat Cheese Board
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Keep Reading →Steak Frites Variations
Garlic Aioli
Creamy with a subtle garlic finish, aioli is the classic dip for the frites and delicious with the steak too.
Chimichurri
Bright, herby and a little acidic, chimichurri cuts right through the richness of the steak.
Béarnaise Sauce
The traditional French choice: buttery, velvety and scented with tarragon.
Herb Butter
A slice of herb butter melting over the hot steak is simple and luxurious.
Ribeye or Sirloin
Swap the strip for a ribeye if you want something more indulgent, or sirloin for a leaner option.
Air Fryer or Oven Frites
Short on time? Frozen fries baked or air fried until extra crispy make a great shortcut.
When I Love Serving Steak Frites
Date Night at Home
Effortlessly romantic without feeling forced. Moreover, it feels like a night out at one of the most romantic restaurants in Atlanta, without leaving the house.
Dinner Parties
Impressive yet easy to execute for a small group, especially when the frites are par-fried ahead.
Birthdays and Anniversaries
A celebratory dinner that feels special every single time.
Weekend Indulgence
When you want something a little more special on a Saturday night.
Bistro Night With Friends
Set out a bottle of red and let everyone gather around the table. Before dinner, a wine bar stop is always a good idea.
Game Day Upgrade
Slice the steak and pile it next to the frites for a hearty, shareable plate on the big game, right beside a burger board for the crowd.
What To Serve With Steak Frites
A Simple Salad
Peppery greens balance the richness. My winter salad and pear and gorgonzola salad are two favorites, or choose from these eight salads.
Roasted Vegetables
Adds warmth and depth without overwhelming the plate.
Creamy Spinach
A classic steakhouse side; my creamy spinach dip is the party version.
A Glass of Cabernet Sauvignon
Bold enough to stand up to the steak and bring out its flavor.
A Starter Board
Begin the evening with a cheese platter for the table.
Dessert
Finish with mini chocolate tarts for a bistro-style ending.
Steak Frites Storage
Store the Steak
Refrigerate leftover steak in an airtight container for up to 3 days.
Store the Frites
Frites are best fresh, but leftovers keep in the refrigerator for up to 3 days.
Reheat the Frites
Reheat in a single layer at 425°F for 5 to 8 minutes or in the air fryer at 400°F for 3 to 5 minutes. Avoid the microwave.
Reheat the Steak
Warm sliced steak gently in a skillet over low heat with a little butter, just until heated through, so it doesn’t overcook.
Steak Frites FAQs
Can I use frozen fries?
Yes. Bake or air fry them until extra crispy. It is a great shortcut on a busy night.
What is the best doneness for steak frites?
Medium-rare is classic. Pull the steak at 130°F and let it rest; it will rise a few degrees.
Do I need a cast iron skillet?
It helps with heat retention and a deep crust, but any heavy pan will work.
Why double fry the potatoes?
The first fry cooks the inside; the second, hotter fry creates the crisp, golden outside.
How many does this serve?
Two strip steaks, sliced, and 2 pounds of potatoes serve 4.
Can I make the frites ahead?
Yes. Do the first fry up to 2 hours ahead and leave them at room temperature, then do the second fry right before serving.
Final Thoughts
This steak frites recipe is one of my favorite reminders that simple food, done well, can feel incredibly special. It doesn’t rely on complicated techniques or hard-to-find ingredients, just intention, balance and a few thoughtful details. Whether you are cooking for two or hosting friends, this is the kind of meal that creates a moment. For another cozy dinner, try my spinach and ricotta stuffed shells, and toast the night with a champagne bar. If you make this, I would love to hear which sauce you paired it with!
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
