Steak Frites

There’s something undeniably satisfying about a perfectly cooked steak next to a pile of crispy fries. I just finished plating this Steak Frites, and my kitchen smells like a classic French bistro.

The steak is sizzling, and that lemon-herb butter is melting beautifully over the top, creating the most incredible sauce. It’s a dish that feels elegant yet so comforting.

For me, this is the ultimate treat-yourself meal, and honestly, making it at home is so much better than ordering it out.

Ingredients

This recipe uses classic, high-quality ingredients to create a restaurant-worthy meal right at home.

• For the Lemon-Herb Butter:
  • 3 sticks softened unsalted butter – Using unsalted butter allows you to control the saltiness of the final dish. Make sure it’s properly softened for easy whipping.
  • 1 tbsp minced fresh rosemary – Fresh herbs are non-negotiable here. The pine-like aroma of fresh rosemary is essential.
  • 2 tbsp minced fresh thyme – Thyme adds a subtle, earthy flavor that pairs perfectly with beef.
  • ¼ cup sliced green onions – These provide a mild, fresh onion flavor without being overpowering.
  • 2 finely minced cloves of garlic – Always use fresh garlic. Mince it finely so it incorporates smoothly into the butter.
  • Zest and juice of 1 lemon – The zest provides bright citrus notes, while the juice adds a tangy kick that cuts through the richness of the butter and steak.
  • 2 tsp coarse salt & ½ tsp pepper – To season the compound butter perfectly.
• For the Steak & Fries:
  • 3 large russet potatoes – Russets are the best choice for fries because their high starch content results in a fluffy interior and crispy exterior.
  • 2 (12-ounce) New York strip steaks – A quality cut of meat is the star. NY strip offers a great balance of tenderness and robust beefy flavor. A thickness of about 1 to 1.5 inches is ideal.
  • 2 tbsp olive oil – Used for getting a beautiful sear on the steak.
  • 8-10 sprigs of fresh thyme & 8-10 smashed garlic cloves – These aromatics infuse the butter and oil while the steak cooks, adding layers of flavor.
  • 4 tbsp unsalted butter – For basting the steak, which keeps it moist and adds incredible flavor.

Note: This recipe makes enough for about 4 servings, with plenty of leftover herb butter.

Variations

Feel free to customize this classic dish to make it your own.

• Different Cuts: While NY strip is fantastic, this recipe also works wonderfully with other cuts like ribeye, top sirloin, skirt steak, or even filet mignon.
• Herb Butter Twists: Change up the compound butter by using different herbs like fresh parsley, chives, or a little tarragon. For a kick, add a pinch of red pepper flakes.
• Sauce Alternatives: Instead of compound butter, you could serve the steak with a classic pan sauce, a creamy peppercorn sauce, or a simple béarnaise.
• Oven-Baked Fries: If you prefer not to deep-fry, toss the cut potatoes with olive oil and your favorite seasonings, then bake at 425°F until golden and crispy.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Equipment You Need

• Stand Mixer: For whipping the butter until it’s light and fluffy, creating the perfect base for the compound butter.
• Large Frying Pan: A heavy-bottomed pan, like cast iron or stainless steel, is crucial for achieving an even, beautiful crust on the steak.
• Deep Fryer or Heavy Pot: For safely frying the potatoes to golden perfection.
• Tongs: Essential for flipping the steak without piercing the meat and losing juices.
• Spoon: For basting the steak with the melted butter and aromatics.

How to Make Steak Frites?

Creating this dish involves a few key components: the flavorful herb butter, the perfectly crispy fries, and the expertly seared steak. By preparing each element with care, you’ll build a dish that rivals any restaurant. The key is to have everything ready to go, as the final cooking process moves quickly.

Prepare the Lemon-Herb Butter

Start by making the flavor-packed butter. In a stand mixer fitted with the paddle attachment, whip the three sticks of softened butter on high speed for about 5-7 minutes. You’re looking for it to become very light, pale, and fluffy. Once whipped, add the minced rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper. Mix on low speed until everything is just combined. Set it aside.

Make the Frites

For the fries, cut the russet potatoes into your desired thickness. Place the cut potatoes into a bowl of cold water to rinse off excess starch, which helps make them crispier. Drain them well. Heat oil in a deep fryer or heavy pot to 300°F. Carefully add the potatoes and cook for about 3 minutes. This first fry, or blanching, cooks the inside. Remove them from the oil and let them rest. When you are ready to serve, increase the oil temperature to 350°F and fry them again for another 3-5 minutes until they are golden brown and crispy. Toss immediately with salt.

Cook the Steak

Now for the star of the show. Pat your steaks dry with a paper towel and season them generously on all sides with salt and pepper. Heat the olive oil in a large frying pan over high heat until it just starts to smoke. Carefully place the steaks in the pan and turn the heat down to medium. Cook for 2-4 minutes per side for a perfect medium-rare. During the last couple of minutes, add the thyme sprigs, smashed garlic, and the 4 tablespoons of butter to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted, fragrant butter.

Rest and Serve

This last step is crucial. Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful bite. While the steak is resting, you can do the second fry on your frites. To serve, slice the steak against the grain, top it with a generous dollop of the lemon-herb butter, and serve immediately alongside the hot, crispy fries.

Additional Tips for Making This Recipe Better

After making steak frites countless times, I have a few personal tips that really elevate the final dish.

• I always make sure my steak is at room temperature before it hits the pan. Taking it out of the fridge about 30 minutes before cooking helps it cook more evenly.
• Don’t skip the double-fry method for the potatoes. That first, lower-temperature fry is what gives you that fluffy interior, and the second, hotter fry creates that irresistible crispy crust.
• The lemon-herb butter recipe makes a lot, which is a good thing! I roll the extra butter into a log using parchment paper and freeze it. It’s amazing on everything from roasted chicken to simple toast.
• When basting the steak, be generous. That infused butter not only adds flavor but also helps cook the steak gently, keeping it incredibly moist.

How to Serve Steak Frites?

Steak Frites is a statement meal that doesn’t need much dressing up. For a classic bistro experience, serve the sliced steak on a warm plate, allowing the juices and melting herb butter to pool slightly. Pile the hot, crispy frites right next to it, so they can be dipped into those delicious steak juices.

A simple green salad with a light vinaigrette on the side makes a perfect accompaniment, as its freshness cuts through the richness of the steak and fries. For a garnish, a sprinkle of flaky sea salt and some fresh chopped parsley over the entire plate adds a final touch of polish and flavor.

Nutritional Information

This is an indulgent meal, and the nutritional values reflect that. Here’s a general idea per serving:

• Calories: 520-600 kcal
• Protein: 25-30 g
• Carbohydrates: 30-35 g
• Fat: 34-40 g

Make Ahead and Storage

While Steak Frites is best enjoyed fresh, you can prep some components to save time.

Make-Ahead: The lemon-herb butter can be made up to a week in advance and stored in an airtight container in the refrigerator. You can also cut the potatoes and keep them submerged in cold water in the fridge for up to 3 days; just be sure to rinse and dry them well before frying.

Storing: If you have leftover steak, store it in an airtight container in the refrigerator for up to 3 days. The fries, however, do not store well and tend to lose their crispiness.

Reheating: The best way to reheat the steak is to quickly sear it in a hot pan for a minute on each side until just warmed through to avoid overcooking. For the fries, you can try to crisp them up in an air fryer or a hot oven (350°F) for a few minutes, but they won’t be quite the same as when fresh.

Why You’ll Love This Recipe?

This Steak Frites recipe is bound to become a favorite for so many reasons.

• Restaurant-Quality at Home: This recipe breaks down how to achieve a perfectly seared steak and truly crispy fries, allowing you to create a meal that tastes like it came from a high-end French bistro.
• The Incredible Herb Butter: The lemon-herb butter is the secret weapon. It’s bright, herby, and rich, and it elevates the simple steak and fries into something truly special.
• Impressive Yet Simple: While the final dish looks and tastes incredibly impressive, the actual steps are straightforward and manageable for any home cook looking for a special occasion meal.
• Classic Comfort Food: At its heart, this is the ultimate comfort food pairing. The rich, savory steak and salty, crispy fries are a timeless combination that is universally loved.