If there’s one dish that captures the romance of a Parisian bistro, it’s Steak Frites. Picture this: golden, crispy fries nestled next to a perfectly seared steak, all crowned with a sprinkle of flaky sea salt and a flourish of fresh herbs. This is not just a meal; it’s a celebration of simplicity and bold flavor, the kind of dish that feels both comforting and slightly decadent at the same time. Whether you’re looking to impress dinner guests or make a weeknight feel special, mastering Steak Frites will always deliver a satisfying, crowd-pleasing result.

Ingredients You’ll Need

The magic of Steak Frites comes from a handful of straightforward ingredients that, when cooked with care, create something unforgettable. Each choice plays a unique role in building texture, earthiness, and full-bodied flavor intensity. Ready to dive into this delicious lineup?

Ribeye or sirloin steaks (2 x 10-ounce): Rich, marbled cuts like these bring juicy flavor and tenderness to the star of the dish.
Russet potatoes (1 1/2 pounds): Their starchy texture ensures your fries come out crisp and golden, perfect for soaking up steak juices.
Olive oil (3 tablespoons): Adds richness and helps both your steak and fries get gorgeously browned and flavorful.
Unsalted butter (2 tablespoons): For that classic French touch, butter bastes the steaks and creates irresistible flavor when paired with garlic and thyme.
Garlic (3 cloves, smashed): Infuses the steaks with mellow, savory notes as it sizzles in the pan.
Fresh thyme (2 sprigs): Delivers a subtle, earthy fragrance that complements both beef and fries.
Salt and black pepper to taste: Essential for drawing out the best in your meat and potatoes, from start to finish.
Optional garnishes—fresh parsley and coarse sea salt: A bright, herbal finish and delicate crunch elevate the whole plate right before serving.

How to Make Steak Frites

Step 1: Bake the Fries

Begin by firing up your oven to 425°F (220°C) and turning your attention to those magnificent fries. Toss the thin-cut potato strips with olive oil, salt, and pepper, then spread them out on a baking sheet so every piece gets crisp and golden. The secret is a single, uncrowded layer and a flip halfway through baking, guaranteeing that trademark frites crunch.

Step 2: Season and Prep the Steaks

As your fries are turning beautifully golden, pat your steaks dry with paper towels—this helps them achieve that gorgeous, flavorful crust. Generously season both sides with salt and freshly cracked black pepper, laying the foundations for all the juicy, savory notes you crave in Steak Frites.

Step 3: Sear the Steaks

Get your cast-iron skillet roaring hot and add a splash of olive oil. Once the oil shimmers, lay in your steaks and let the heat work its magic. Resist the urge to move them! A solid 3–4 minutes per side will achieve medium-rare perfection, but feel free to tweak the timing for your preferred doneness.

Step 4: Baste With Butter, Garlic, and Thyme

During the last minute of cooking, toss in the butter, smashed garlic, and thyme sprigs. As the butter melts, tilt the pan and quickly baste the steaks—just spoon the fragrant, sizzling butter over them several times. This luxurious step infuses deep flavor and adds a glossy finish that makes Steak Frites undeniably special.

Step 5: Rest and Serve

Once your steaks are cooked to your liking, transfer them to a cutting board and let them rest for five minutes. This pause lets the juices redistribute, so every bite is succulent. Serve alongside those piping-hot fries, finishing with parsley and a dusting of coarse sea salt for the full bistro effect.

How to Serve Steak Frites

Garnishes

Keep the magic going with a generous sprinkle of chopped fresh parsley and a pinch of coarse sea salt over the fries and steak right before serving. The herbs enliven every bite, while the salt adds crunch and that irresistible French flourish.

Side Dishes

Classic Steak Frites really shines on its own, but if you’re in the mood for extras, serve it with a peppery arugula salad dressed in lemon, crisp green beans, or a little ramekin of béarnaise or garlic aioli for dipping those fries. These touches echo the flavors of your favorite Paris cafe.

Creative Ways to Present

For a stunning dinner-party approach, slice the steaks against the grain and fan them over a platter of fries. Top with a drizzle of pan juices, parsley, and even a wedge of lemon if you’re feeling bold. Serve everything on rustic wooden boards or on classic white plates to really channel that bistro vibe—don’t be surprised if your table turns into the hottest spot in town.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Steak Frites (a rare delight!), store steak and fries separately in airtight containers in the refrigerator. Your fries will lose their crispness, but that’s nothing a quick reheat won’t help, and the steak will stay moist if you keep it tightly wrapped.

Freezing

While steak itself freezes well—just slice before freezing and wrap tightly—fries can become a bit soggy after thawing. If you do freeze the fries, spread them out on a baking sheet first so they don’t stick, and reheat from frozen for best results. This way, you can enjoy Steak Frites whenever the craving strikes!

Reheating

For steak, a gentle reheat in a skillet over low heat with a splash of broth or butter helps retain its juiciness. Fries should go back into a hot oven or air fryer for a few minutes to revive their classic crunch. Avoid the microwave to keep both elements tasting as fresh as possible.

FAQs

Can I use a different cut of steak for Steak Frites?

Absolutely! While ribeye and sirloin are traditional for that juicy, beefy flavor, you can use New York strip or even filet mignon for a more tender bite. Adjust cooking times based on thickness and your preferred doneness.

Do I have to bake the fries, or can I fry them?

You can certainly fry the potatoes if you want that authentic brasserie crisp! Baking offers a lighter, less messy alternative while still delivering a wonderful crunch. Choose whichever suits your style or time constraints.

How can I get extra crispy fries every time?

For super-crisp fries, soak the cut potatoes in cold water for 30 minutes before baking as suggested in the notes, then dry thoroughly. This removes excess starch and helps the fries crisp up beautifully in the oven.

Is it important to let the steak rest?

Yes, resting lets the juices settle and ensures every slice of steak is moist and tender. Cutting in too soon can mean losing those flavorful juices, so a five-minute wait is key!

What sauces pair well with Steak Frites?

Béarnaise, peppercorn, or aioli are excellent matches—each adds a vibrant note that elevates the classic flavors. Even a simple mustard or pan sauce works wonders if you want to switch things up.

Final Thoughts

Steak Frites is pure comfort-meets-elegance. Give this recipe a try, invite someone you love to join you, and let the flavors transport you to your own cozy corner of France. Once you taste the perfect combo of juicy steak and crispy fries, you’ll want to bring this delight to your table again and again!