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Steak Frites

Mastering Steak Frites: A Simple Recipe for Home Chefs

This Steak Frites recipe combines perfectly pan-seared steak with crispy fries, making for a delicious French cuisine experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: French
Calories: 800
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frites
  • 2 large Russet Potatoes Fresh-cut yields the best texture.
  • 4 cups Refined Peanut Oil Canola oil is a suitable substitute if you prefer.
For the Steak
  • 2 ribeye Ribeye Steak Substitutions: Flank, skirt, hanger, or top sirloin steaks also work great.
  • 1 teaspoon Kosher Salt Adjust the amount based on your taste.
  • 2 tablespoons Extra-Virgin Olive Oil Avocado oil can also be used for a different taste.
  • 2 tablespoons Unsalted Butter Feel free to use salted butter if unsalted is what you have.
  • 1 teaspoon Freshly Cracked Black Pepper Essential for seasoning both the steak and fries.
For the Garlic Aioli
  • 1 cup Mayonnaise Feel free to use homemade for a fresher taste.
  • 2 cloves Garlic Cloves Adjust according to your love for garlic!
  • 2 tablespoons Lemon Juice Fresh-squeezed lemon juice elevates the flavor.
  • 1 teaspoon Salt Ensure your aioli is perfectly seasoned.
  • 2 tablespoons Fresh Parsley Chives can be a great substitute.

Equipment

  • Large deep pot
  • Skillet
  • Slotted spoon
  • Instant-read thermometer

Method
 

Step‑by‑Step Instructions for Steak Frites
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

Nutrition

Serving: 1plateCalories: 800kcalCarbohydrates: 50gProtein: 40gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Enjoy the rich flavor and fantastic texture of your steak frites right away for the best experience.

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