Steak and fries might sound simple, but when done well, it's one of the most satisfying meals you can have.
A perfectly seared steak with a golden crust, crispy fries that are light and crunchy, and a drizzle of rich, garlicky butter to bring everything together.
It's the kind of dish that feels just as at home in a Parisian bistro as it does on your dinner table.
This recipe focuses on getting the details right-proper seasoning, a good sear, and fries that stay crisp. Whether you're making this for a special occasion or just want a meal that delivers big flavors without extra fuss, Steak Frites is always a great choice.
Why Steak Frites Stands Out
There's a reason this dish has been a favorite for so long. It's all about contrast and balance-a juicy steak next to crispy fries, all brought together with a sauce that adds richness.
- Perfect Steak Sear - Cooking the steak at the right temperature creates a deep golden crust while keeping the inside tender.
- Crispy, Light Fries - Double frying ensures that the fries stay crisp and golden without being greasy.
- Garlic Butter for Extra Flavor - Melted butter infused with garlic, herbs, and a touch of salt adds a final layer of richness.
- Restaurant Quality at Home - With a few simple steps, you can make a meal that tastes like something straight from a bistro.
Every bite combines rich, juicy meat with crispy fries and buttery garlic goodness, making this a meal worth savoring.
Ingredients for the Best Steak Frites
This dish relies on simple ingredients-it's all about technique and quality.
For the Steak:
- Ribeye or Strip Steak - Well-marbled cuts that stay juicy and flavorful.
- Salt & Black Pepper - Simple seasoning that enhances the natural beef flavor.
- Olive Oil - Helps achieve a deep, golden crust when searing.
For the Fries:
- Russet Potatoes - Their starchy texture makes them ideal for crisp fries.
- Vegetable Oil - Neutral oil for deep frying.
- Salt - A generous sprinkle for flavor.
For the Garlic Butter:
- Unsalted Butter - Rich and creamy, melting perfectly over the hot steak.
- Garlic (Minced) - Infuses the butter with a bold, savory aroma.
- Fresh Parsley - Adds a little color and freshness.
With just these few ingredients, the dish comes together beautifully, showing the natural flavors of the steak and fries.
Step-by-Step Guide to Making Steak Frites
This dish is all about getting each element right so they come together perfectly at the end.
1. Prepare the Fries
- Peel and cut potatoes into thin strips.
- Soak them in cold water for at least 30 minutes to remove excess starch.
- Drain and pat dry before frying.
2. Cook the Fries (First Fry)
- Heat oil to 325°F (165°C).
- Fry the potatoes in batches for 3-4 minutes until lightly golden.
- Remove and drain on paper towels.
3. Sear the Steak
- Heat a heavy skillet over high heat until smoking hot.
- Season the steak generously with salt and pepper.
- Sear for 3-4 minutes per side (for medium-rare) or longer for desired doneness.
- Let rest while preparing the butter.
4. Make the Garlic Butter
- Melt butter in a small pan over low heat.
- Add minced garlic and cook for 1 minute, stirring constantly.
- Remove from heat and stir in chopped parsley.
5. Finish the Fries (Second Fry)
- Increase oil temperature to 375°F (190°C).
- Fry the potatoes again for 2-3 minutes, until crispy and golden brown.
- Drain and season with salt.
6. Serve and Enjoy
- Slice the steak and drizzle with garlic butter.
- Serve alongside the crispy fries.
The double-fried potatoes stay crispy, while the steak retains all its juices, making this a meal that feels just as indulgent as any steakhouse version.
Best Sauces and Pairings for Steak Frites
While garlic butter adds plenty of richness, a good sauce or side can take this dish even further.
| Addition | What It Brings |
|---|---|
| Béarnaise Sauce | A creamy, herby contrast to the beef. |
| Dijon Mustard | Adds a tangy sharpness that cuts through the richness. |
| Aioli | A garlicky, creamy dip for the fries. |
| Roasted Vegetables | A lighter side that adds balance to the meal. |
| Green Salad | Keeps things fresh and slightly acidic. |
With the right pairings, Steak Frites becomes more than just steak and fries-it becomes a complete meal with layers of texture and flavor.
How to Store and Reheat Leftovers
While this dish is best fresh, you can still enjoy leftovers with the right reheating method.
- Refrigerate: Store the steak and fries separately in airtight containers for up to 3 days.
- Reheat the Steak: Warm in a low oven (250°F/120°C) for 10 minutes, then finish in a skillet for a quick sear.
- Reheat the Fries: Bake at 375°F (190°C) for 10 minutes or re-fry for 1-2 minutes to bring back crispiness.
- Avoid Microwaving: The fries will become soggy, and the steak may turn chewy.
Reheating slowly and properly keeps the steak juicy and the fries crispy.
Frequently Asked Questions
1. What's the best cut of steak for Steak Frites?
Ribeye, strip steak, or filet mignon all work well. Look for good marbling for extra flavor.
2. Can I bake the fries instead of frying them?
Yes! Toss them in oil and bake at 425°F (220°C) for 30-35 minutes, flipping halfway through.
3. How do I make the fries extra crispy?
Soak them in cold water, double fry them, and drain well after each fry.
4. Can I cook the steak on the grill instead of a pan?
Absolutely! Grill over high heat for 3-4 minutes per side, then let it rest before slicing.
5. What's the best way to serve this for a crowd?
Slice the steak into strips and serve everything family-style with dipping sauces.
Steak Frites with Garlic Butter delivers bold flavors, crispy textures, and the kind of meal that always feels like a treat.
Steak Frites with Garlic Butter
Ingredients
Equipment
Method
- Soak the cut potatoes in cold water for 30 minutes, then drain and pat dry.
- Heat vegetable oil to 325°F (165°C) and fry the potatoes in batches for 3-4 minutes until pale and softened. Remove and drain.
- Season the steaks with salt and black pepper on both sides.
- Heat a heavy skillet over high heat and add olive oil. Sear the steaks for 3-4 minutes per side until golden brown and cooked to desired doneness.
- In a small pan, melt the butter over low heat. Add minced garlic and cook for 1 minute before stirring in fresh parsley.
- Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until crispy and golden brown.
- Slice the steak and drizzle with garlic butter. Serve with crispy fries on the side.
Notes
- Let the steak rest for 5 minutes before slicing to keep it juicy.
- For extra crispy fries, ensure they are completely dry before frying.
- Use a thermometer to check steak doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
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The Complete Weeknight Dinner Guide - your complete resource for this topic.
Browse all dinner recipes →Most versions of Steak Frites with Garlic Butter are ready in under an hour. Active cooking time is typically 20-30 minutes, with some recipes requiring additional passive time like marinating or roasting.
Absolutely. Steak Frites with Garlic Butter is ideal for batch cooking - make a large quantity, divide into portions, and refrigerate or freeze for meals throughout the week.
Very budget-friendly. The key ingredients are affordable and widely available, and the recipe yields generous portions that make it economical on a per-serving basis.
Easily adapted - reduce or omit spices, serve components separately, or swap in milder flavors. Most picky eaters respond well to familiar textures and simple seasoning.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
