Ingredients
For the Steak:
- 2 boneless ribeye, sirloin, or filet mignon steaks (about 1 ½ inches thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary (optional for extra flavor)
For the Fries (Frites):
- 2 large russet potatoes (or Yukon Gold for a slightly creamy texture)
- 4 cups vegetable oil (for frying)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for extra flavor)
- 1 tablespoon white vinegar (for soaking)
For the Sauce (Optional But Recommended):
- Classic Béarnaise Sauce – A rich butter sauce with tarragon and shallots.
- Garlic Aioli – Creamy and garlicky, perfect for dipping fries.
- Peppercorn Sauce – A creamy, peppery sauce that complements the steak beautifully.
Instructions
Step 1: Prepare the Fries
- Peel and Cut the Potatoes
- Cut the potatoes into thin fries (about ¼-inch thick) for classic frites.
- Soak the Potatoes
- Place the fries in a bowl of cold water with vinegar for 30 minutes to 1 hour. This removes excess starch and makes them crispier when fried.
- First Fry (Blanching the Fries)
- Heat the vegetable oil in a deep fryer or large pot to 325°F (165°C).
- Drain and pat the potatoes dry with a towel.
- Fry in batches for 3-4 minutes until soft but not browned.
- Remove from oil and let them drain on a paper towel-lined plate.
- Second Fry (Crisping the Fries)
- Increase oil temperature to 375°F (190°C).
- Fry the potatoes a second time for 2-3 minutes, or until they turn golden and crispy.
- Drain again, sprinkle with salt, pepper, and optional paprika, and set aside.
Step 2: Cook the Steak
- Season the Steak
- Pat steaks dry and season both sides with salt, pepper, and garlic powder.
- Sear the Steak
- Heat 1 tablespoon olive oil in a cast-iron skillet or heavy pan over high heat.
- Once hot, add the steaks and sear for 3-4 minutes per side (for medium-rare).
- Add butter, smashed garlic, and thyme/rosemary, and baste the steak with melted butter for another 1-2 minutes.
- Rest the Steak
- Remove from heat and let it rest for 5 minutes before slicing. This keeps it juicy!
Step 3: Assemble and Serve
- Place the sliced steak on a plate or serving board.
- Pile up the golden, crispy fries next to it.
- Serve with béarnaise sauce, aioli, or peppercorn sauce for dipping.
- Garnish with fresh herbs for a touch of color.
Notes
What to Serve with Steak Frites
While this dish is already a complete meal, here are some great side dish options:
- Fresh Arugula Salad – Light and peppery, with a simple vinaigrette.
- Grilled Asparagus – A classic steakhouse side.
- Red Wine or Champagne – A perfect pairing for a French bistro experience.