The aroma of sizzling steak fills the kitchen, a wonderful reminder of nights spent indulging in rich French cuisine. This Perfectly Pan-Seared Steak Frites with Crispy Garlic Aioli recipe brings that bistro experience right to your table, making it easier than you might think to create an impressive meal. Rich, marbled ribeye steak pairs beautifully with golden, twice-fried russet potatoes, delivering the perfect contrast of textures. Plus, the homemade garlic aioli adds a delightful twist that will have everyone asking for seconds. Whether it’s a cozy dinner date or a gathering with friends, this classic dish is quick to prepare in just 40 minutes, ensuring you’ll spend less time in the kitchen and more enjoying the company around your table. Ready to learn how to master this delectable steak frites? Let’s dive in!
Why is Steak Frites a Must-Try?
Irresistible Flavor: The combination of juicy steak and crispy fries creates a taste sensation that satisfies every craving.
Quick and Easy: In just 40 minutes, you can serve a gourmet dish that rivals any restaurant meal.
Versatile Choices: Enjoy different cuts of steak—ribeye, flank, or hanger—for a tailored dining experience.
Amazing Texture: Experience the delightful crunch of twice-fried potatoes alongside tender steak, topped with luscious garlic aioli.
Crowd-Pleasing Delight: Perfect for romantic dinners or casual gatherings, this dish never fails to impress, just like my Korean Bbq Steak or Baked Cauliflower Steaks.
Culinary Adventure: Preparing Steak Frites at home invites you to explore French cuisine and brings restaurant-quality food to your kitchen!
Steak Frites Ingredients
For the Frites
• Russet Potatoes – These are perfect for crispy fries; fresh-cut yields the best texture. Tip: For a different flavor, try Yukon gold potatoes instead.
• Refined Peanut Oil – This oil achieves a high frying temperature for the crispiest fries. Note: Canola oil is a suitable substitute if you prefer.
For the Steak
• Ribeye Steak – Offers a rich, marbled flavor that’s hard to beat. Substitutions: Flank, skirt, hanger, or top sirloin steaks also work great in this Steak Frites recipe.
• Kosher Salt – Essential for bringing out the flavors of your steak and fries. Tip: Adjust the amount based on your taste.
• Extra-Virgin Olive Oil – Adds wonderful flavor when searing your steak. Note: Avocado oil can also be used for a different taste.
• Unsalted Butter – This adds a rich finish to your steak after cooking. Tip: Feel free to use salted butter if unsalted is what you have on hand.
• Freshly Cracked Black Pepper – Essential for seasoning both the steak and fries, enhancing overall flavor.
For the Garlic Aioli
• Mayonnaise – The base of your aioli; feel free to homemade for a fresher taste. Tip: You can use Greek yogurt for a healthier twist.
• Garlic Cloves – Fresh garlic infuses a rich flavor into the aioli. Note: Adjust according to your love for garlic!
• Lemon Juice – Provides acidity that balances the richness of the mayonnaise. Tip: Fresh-squeezed lemon juice elevates the flavor.
• Salt – Ensures your aioli is perfectly seasoned; taste as you go!
• Fresh Parsley – A hint of freshness that adds a vibrant touch. Optional: Chives can be a great substitute for a different flavor.
Step‑by‑Step Instructions for Steak Frites
Step 1: Prepare the Potatoes
Begin by peeling and cutting the russet potatoes into ⅓-inch thick sticks. Soak the cut potatoes in ice water for 15 minutes to remove excess starch, ensuring they fry up crispy. After soaking, drain the potatoes and pat them thoroughly dry with paper towels, preventing oil splatter during frying.
Step 2: Fry the Potatoes (First Fry)
In a large, deep pot, heat refined peanut oil to 300°F (150°C). Carefully add the prepared potato sticks in batches, frying them for 3-4 minutes until softened but not browned. Use a slotted spoon to remove the fries and drain them on paper towels, letting them cool and prepare for the second fry.
Step 3: Cook the Steak
While the potatoes are cooling, heat a large skillet over high heat. Season the ribeye steak on both sides generously with kosher salt and freshly cracked black pepper. Sear the steak for 4-6 minutes on each side until it reaches a medium-rare doneness (about 135°F). Transfer the steak to a plate and let it rest, allowing the juices to redistribute.
Step 4: Fry the Potatoes (Second Fry)
Increase the oil temperature to 350°F (175°C) for the second fry of the potatoes. Add the cooled fries in batches and fry them until golden brown and crispy, about 5 minutes. As they finish, remove the fries and drain them on paper towels again, seasoning with kosher salt while they’re hot for maximum flavor.
Step 5: Serve
To serve your decadent steak frites, slice the rested ribeye against the grain for maximum tenderness. Plate the succulent beef alongside the crispy fries and a generous side of homemade garlic aioli for dipping. With each bite, savor the delightful contrast between the juicy steak and crispy, fluffy potatoes.
How to Store and Freeze Steak Frites
Fridge: Store leftover steak frites in an airtight container for up to 2 days. Keep the fries separate to maintain their crispiness.
Freezer: For longer storage, freeze cooked steak frites by placing them in a single layer on a baking sheet to harden before transferring to a freezer-safe bag. Use within 1 month for best quality.
Reheating: Reheat the steak in a skillet on medium heat for even warming. For fries, bake in a preheated oven at 400°F for about 10-15 minutes to regain crispiness.
Best Enjoyed Fresh: While leftovers are convenient, the rich flavor and fantastic texture of your steak frites are at their best fresh, so enjoy them right away when possible!
Steak Frites Variations & Substitutions
Feel free to adapt this Steak Frites recipe to suit your tastes and dietary needs!
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Different Cuts: Experiment with flank, skirt, or hanger steak for diverse flavors and textures.
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Healthier Fries: Try using sweet potatoes instead of russet for a nutritious twist. The sweetness pairs beautifully with the savory steak!
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Oil Options: If you prefer a lighter option, switch to canola oil or even avocado oil for frying without sacrificing crispiness.
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Seasoned Frites: Add rosemary or thyme to the fries before the second fry for an aromatic boost. Alternatively, sprinkle with grated Parmesan right after frying for a cheesy touch.
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Spicy Aioli: For a fiery kick, mix in a dash of sriracha or smoked paprika into your garlic aioli. This brings a new level of excitement to your dipping sauce!
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Mushroom Topping: Enhance your steak by topping it with sautéed mushrooms. Their earthy flavor complements the richness of the ribeye perfectly.
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Vegan Option: Switch out the steak for grilled portobello mushrooms or seitan for a hearty, plant-based version that still delivers on flavor.
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Fresh Accompaniment: Pair your dish with a zesty green salad or steam-roasted asparagus for a refreshing balance to the richness of the steak and fries.
Try these variations to make your Steak Frites experience unique, just like you! For more inspiration, check out my Korean Bbq Steak or discover the simplicity of Baked Cauliflower Steaks. Enjoy your culinary adventure!
Expert Tips for Perfect Steak Frites
Temperature Check: Use an instant-read thermometer for the steak. Aim for 135°F for medium-rare to ensure juiciness and tenderness.
Pat Dry: Always pat the fries dry before frying. Excess moisture can lead to greasy, soggy frites instead of the desired crispiness.
Double Fry for Crispiness: Don’t skip the first fry! Pre-cooking the potatoes softens them, making the second fry more effective for that delightful crunch.
Seasoning Balance: While cooking, season both the steak and fries generously with kosher salt and freshly cracked black pepper for enhanced flavor in your Steak Frites.
Rest the Steak: Allow the cooked steak to rest for at least 5 minutes before slicing. This helps the juices redistribute for a tastier experience.
Make Ahead Options
Preparing Steak Frites in advance is a brilliant way to save time during busy weeknights! You can cut and soak the russet potatoes up to 24 hours ahead of time—just keep them submerged in ice water in the refrigerator to prevent browning. The first fry can also be done up to 3 days prior; simply fry the potatoes, let them cool, and refrigerate in an airtight container. When you’re ready to serve, heat the oil to 350°F for the final fry, which will give the potatoes that perfect crispiness. Sear the ribeye steak just before serving to ensure it remains juicy and flavorful—this method guarantees your Steak Frites will be just as delicious and impressive with minimal effort!
What to Serve with Perfectly Pan-Seared Steak Frites
Elevate your dining experience with carefully selected sides that complement the rich, savory flavors of your Steak Frites.
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Fresh Green Salad: A crisp salad with a tangy vinaigrette brightens up the meal, cutting through the richness of the steak and fries.
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Garlicky Roasted Broccoli: This tender, savory side adds a fresh element, enhancing the meal’s overall texture and flavor while keeping it wholesome.
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Creamy Coleslaw: The crunch of coleslaw provides a delightful contrast to the juicy steak, and the creamy dressing adds a refreshing note that balances the dish.
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Sweet Potato Fries: A slightly sweet, baked alternative to traditional fries, these bring a unique flavor that pairs beautifully with the steak and aioli.
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Herb-Infused Couscous: Light and fluffy, couscous is a wonderful way to introduce a different texture and flavor profile while keeping the meal satisfying.
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Rich Red Wine: A glass of smooth, full-bodied red wine complements the savory richness of the steak, enhancing the overall dining experience and adding a sophisticated touch.
Steak Frites Recipe FAQs
What type of potatoes are best for steak frites?
Absolutely, russet potatoes are highly recommended for steak frites due to their high starch content, which results in a fluffy interior and crispy exterior when fried. If you’re feeling adventurous, Yukon gold potatoes can offer a creamier texture and slightly sweeter flavor, making for a delicious alternative.
How should I store leftover steak frites?
To keep your leftovers fresh, store the steak and fries separately in airtight containers. The steak can last in the fridge for up to 2 days, while fries are best enjoyed freshly fried. For optimal crispiness, reheat fries in an oven at 400°F for about 10-15 minutes and warm the steak in a skillet over medium heat until heated through.
Can I freeze cooked steak frites?
Yes, you can! To freeze cooked steak frites, lay them out in a single layer on a baking sheet and place it in the freezer until the fries are firm. Then transfer the fries to a freezer-safe bag or container, and they can be frozen for up to 1 month. Just remember to reheat them at a high temperature to bring back their crunch!
What should I do if my fries turn out soggy?
If your fries aren’t crispy, there might be excess moisture. Be sure to pat them dry thoroughly after soaking in water, and avoid overcrowding during frying. If they are already soggy, a second frying can help. Simply heat the oil back to 350°F and fry for a few extra minutes until they achieve that golden crisp you desire.
Can I use different cuts of steak for this recipe?
Very much so! If ribeye isn’t your favorite, you can explore other cuts like flank, skirt, hanger, or top sirloin. Each cut offers a unique flavor and texture profile, but do keep in mind that cooking times may vary slightly. Always check for doneness with an instant-read thermometer to ensure a delicious steak every time!
Mastering Steak Frites: A Simple Recipe for Home Chefs
Ingredients
Equipment
Method
- Begin by peeling and cutting the russet potatoes into ⅓-inch thick sticks. Soak the cut potatoes in ice water for 15 minutes to remove excess starch.
- In a large, deep pot, heat refined peanut oil to 300°F (150°C). Carefully add the prepared potato sticks in batches, frying them for 3-4 minutes until softened but not browned.
- Season the ribeye steak on both sides generously with kosher salt and freshly cracked black pepper. Sear the steak for 4-6 minutes on each side until it reaches a medium-rare doneness (about 135°F).
- Increase the oil temperature to 350°F (175°C) for the second fry of the potatoes. Add the cooled fries in batches and fry them until golden brown and crispy, about 5 minutes.
- To serve, slice the rested ribeye against the grain for maximum tenderness. Plate the beef alongside the crispy fries and a generous side of homemade garlic aioli for dipping.
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