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Classic Steak Frites with Crispy Double-Fried Potatoes

Slices of medium-rare steak frites topped with melting herb butter, served next to a pile of golden french fries.
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You can make this restaurant-quality French bistro classic, Steak Frites, at home. This recipe features a juicy, pan-seared ribeye steak served with ultra-crispy, double-fried homemade French fries and a simple garlic herb butter.

Ingredients

Scale
  • 2 (8 ounce) ribeye steaks, about 1 inch thick
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 3 pounds Russet potatoes, peeled and cut into 1/4-inch thick fries
  • Water for soaking
  • Vegetable oil, for frying
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the potatoes: Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes to remove excess starch. Drain the potatoes well and pat them completely dry using paper towels. This step is key for crispy homemade French fries.
  2. First Fry (Blanching): Pour enough vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach about 2 inches deep. Heat the oil to 325°F (160°C). Working in batches, carefully add the dried potatoes and fry for 5 to 7 minutes until they are soft but still pale. Remove the fries with a slotted spoon and place them on a wire rack set over a baking sheet. Let them cool completely, about 20 minutes.
  3. Prepare the steak: Season both sides of the ribeye steaks generously with coarse salt and black pepper.
  4. Sear the steak: Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place the steaks in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, depending on thickness.
  5. Baste the steak: Reduce the heat to medium. Add 2 tablespoons of butter, the smashed garlic, and thyme sprigs to the skillet. As the butter melts, tilt the pan and use a spoon to continuously baste the melting butter over the steaks for 1 minute. Remove the steaks from the skillet and place them on a cutting board to rest for 10 minutes.
  6. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Carefully return the cooled potatoes to the hot oil in batches. Fry for 2 to 4 minutes until they are golden brown and crisp. Remove the fries and drain them on fresh paper towels. Immediately sprinkle them with salt.
  7. Make the herb butter: While the fries drain, melt the remaining 2 tablespoons of butter in a small saucepan over low heat. Stir in the chopped fresh parsley and cook for 30 seconds until fragrant.
  8. Serve: Slice the rested steak against the grain. Arrange the steak and a generous portion of the crispy homemade French fries on plates. Spoon the warm herb butter over the steak. Serve immediately for a restaurant style steak dinner.

Notes

  • For the best results with your steak and fries recipe, use a high-quality cut like a ribeye or New York strip.
  • If you prefer a different sauce, this dish pairs well with Chimichurri Sauce or a simple Béarnaise Sauce.
  • Make sure your potatoes are completely dry before the first fry to prevent dangerous oil splatter.

Nutrition

Find it online: https://www.purecookingjoy.com/steak-frites-recipe-classic-french-dinner/

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