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A photo of a finished plate of steak frites on a dark ceramic plate. The sliced steak is cooked medium-rare, with a pinkish-red center. It is drizzled with garlic butter and sprinkled with chopped parsley. The crispy golden fries are arranged neatly around the steak. A side of Dijon mustard and a small bowl of extra butter sit nearby for dipping. The background is blurred, showing a rustic setting with wooden elements.

Steak Frites with Garlic Butter

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Steak Frites with Garlic Butter is a classic dish featuring a perfectly seared steak, crispy double-fried fries, and a rich garlic butter sauce. This restaurant-quality meal is easy to make at home and pairs well with a variety of sauces and sides.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ribeye or strip steaks room temperature
  • 2 russet potatoes cut into fries
  • 3 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons olive oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper freshly ground
  • vegetable oil for frying

Equipment

  • Heavy Skillet For searing the steak
  • Deep Fryer or Heavy Pot For frying the potatoes
  • Mixing Bowl For soaking the potatoes
  • Tongs For flipping the steak and handling fries

Method
 

  1. Soak the cut potatoes in cold water for 30 minutes, then drain and pat dry.
  2. 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.
  3. Season the steaks with salt and black pepper on both sides.
  4. 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.
  5. In a small pan, melt the butter over low heat. Add minced garlic and cook for 1 minute before stirring in fresh parsley.
  6. Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until crispy and golden brown.
  7. 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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