Steak Frites Recipe
Introduction
Steak frites is a classic French bistro dish featuring juicy New York steaks paired with crispy, golden fries. This simple yet elegant meal is perfect for a special dinner or a satisfying weekend treat.
Ingredients
- 2 New York steaks
- Salt and pepper
- 2 tablespoons olive oil
- ½ cup unsalted butter
- 8 cloves garlic, smashed
- Fresh rosemary and thyme sprigs
- 3 russet potatoes
- Water
- Frying oil (enough for deep frying, about 2 inches in a pot)
- Salt and pepper to taste
Instructions
- Step 1: Let 2 New York steaks rest at room temperature for 30 minutes. Season both sides generously with salt and pepper.
- Step 2: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. When the oil starts to smoke, add the steaks and sear all sides until a golden brown crust forms.
- Step 3: Add ½ cup unsalted butter to the skillet along with smashed garlic cloves and fresh rosemary and thyme sprigs. Reduce heat to medium and continue cooking the steaks, spooning the melted butter over them until they reach your desired internal temperature.
- Step 4: Scrub 3 russet potatoes and cut them into ¼-inch thick sticks for the fries.
- Step 5: Soak the potato sticks in a large bowl of cold water for 30 minutes, then drain and pat dry thoroughly with paper towels to remove excess moisture.
- Step 6: Heat at least 2 inches of frying oil in a deep pot or fryer to 350°F (175°C). You can test the temperature by dipping a wooden skewer; bubbles should form steadily around it.
- Step 7: Carefully place the prepared fries into the hot oil and cook for 8-10 minutes until golden and tender. Avoid overcrowding the pot.
- Step 8: Remove fries with a slotted spoon and drain on paper towels. Season with salt and pepper to taste.
- Step 9: Serve the steaks alongside the crispy fries, spooning any remaining garlic herb butter from the pan over the meat for extra flavor.
Tips & Variations
- For extra crispy fries, double-fry them by frying once at a lower temperature until soft, then again at a higher temperature until golden.
- Let the steaks rest for a few minutes after cooking to allow juices to redistribute for a more tender bite.
- Try adding a splash of lemon juice or a sprinkle of parmesan cheese over the fries for a bright twist.
Storage
Store leftover steak and fries in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over medium-low heat to avoid drying it out. Reheat fries in a hot oven or air fryer to help restore their crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak for this recipe?
Yes, ribeye or sirloin can also work well. Just adjust cooking times based on thickness and desired doneness.
How do I know when the steak is cooked to the right temperature?
Use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well done.
PrintSteak Frites Recipe
Steak Frites is a classic French dish featuring perfectly seared New York strip steaks served alongside crispy homemade russet potato fries. The steaks are cooked in a rich garlic herb butter, melding flavors with rosemary and thyme, while the fries are double-prepped by soaking and frying to achieve a golden, tender finish. This hearty yet elegant meal captures simple ingredients elevated through precise cooking techniques.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: French
Ingredients
For the Steak
- 2 New York steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup unsalted butter
- 8 cloves garlic, smashed
- Fresh rosemary and thyme springs
For the Frites (French Fries)
- 3 russet potatoes
- Water, for soaking
- Frying oil, enough to fill at least 2 inches in pot
- Salt and pepper, to taste
Instructions
- Rest the steaks: Let 2 New York steaks rest for 30 minutes at room temperature to ensure even cooking. Season both sides generously with salt and pepper.
- Sear the steaks: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat until it begins to smoke. Add the steaks and sear all sides until a golden brown crust forms.
- Add butter and aromatics: Reduce heat to medium, add ½ cup unsalted butter, smashed garlic cloves, and fresh rosemary and thyme springs. Let the butter melt and baste the steaks frequently with the melted butter and herbs.
- Cook to desired temperature: Continue cooking the steaks in the butter mixture until they reach your preferred doneness, spooning the butter over the steaks for flavor and moisture.
- Prepare the potatoes: Scrub 3 russet potatoes and cut into ¼-inch thick sticks to create fries.
- Soak the fries: Place the potato sticks in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
- Heat frying oil: Fill a pot or deep fryer with at least 2 inches of frying oil and heat to 350°F (175°C). Test with a wooden skewer—bubbles should form immediately and gradually.
- Fry the potatoes: Carefully add the potato sticks to the hot oil in batches, frying for 8-10 minutes or until they turn golden and tender.
- Drain and season: Remove fries with a slotted spoon and place on paper towel-lined plates to drain excess oil. Season immediately with salt and pepper to taste.
- Serve: Plate the steaks alongside the crispy frites and spoon remaining garlic herb butter over the steaks for extra flavor. Enjoy your classic Steak Frites!
Notes
- Bringing steaks to room temperature before cooking ensures even doneness.
- Soaking potato fries removes starch and yields crispier fries.
- Use a thermometer to maintain oil temperature for optimal frying.
- Spoon butter over steaks continually while cooking for moisture and flavor infusion.
- Use fresh herbs like rosemary and thyme to enhance the aromatic profile of the butter sauce.
Keywords: steak frites, New York strip steak, homemade fries, French recipe, garlic herb butter, rosemary thyme steak, crispy frites
