⏤ The Recipe

Steak Frites.

Learn how to make aclassic steak frites recipecomplete with a creamy, herbaceous steak frites sauce, just like you’d find in a classic French bistro. Using a double-fry technique, the fries turn out golden and crisp every time. Then, my butter-basting method ensures a juicy steak…

Prep

45m

Cook

25m

Total

1h

Serves

4

★★★★★5 · 3 reviews

⏤ The Story

Learn how to make aclassic steak frites recipecomplete with a creamy, herbaceous steak frites sauce, just like you’d find in a classic French bistro. Using a double-fry technique, the fries turn out golden and crisp every time. Then, my butter-basting method ensures a juicy steak with a beautifully browned crust and rich, savory flavor.

Steak frites, which translates to steak and fries, is a classic dish that features seared or grilled steak paired with crispy French fries. Both Belgium and France claim to have played a role in the creation of the dish. However, it was French chefs who perfected and popularized it. Today, you’ll find it on menus at French bistros and brasseries, where it’s often served as an everyday favorite rather than a meal for special occasions.

Traditionally, the steak is pan-seared or grilled and served with minimal fuss, letting the quality of the meat shine. The fries are thin-cut, golden, and crisp, usually seasoned generously with salt. Many versions are finished with a simple sauce, like herb butter, peppercorn sauce, or a creamy green herb sauce, to tie everything together. That said, the fries are just as often meant to be dipped directly into the steak juices left on the plate.

I’ve traveled the globe tasting some ofthe best steak in the world, including authentic steak frites in Paris, France. This homemade steak frites recipe brings those classic bistro flavors home with approachable techniques and restaurant-quality results that even beginner home cooks can achieve with ease. I’ll walk you through the entire process!

⏤ The Method

Step by step.

Prep the Fries

1
Cut the potatoes into thin, even batons, about ¼-inch (six millimeter) thick. Rinse thoroughly, then place in a large pot with cold water, baking soda, and salt.
2
Bring the water to a boil. Turn off the heat, and let the potatoes soak for about three minutes, just until tender on the edges but not falling apart.
3
Drain carefully, and spread the potatoes on a wire rack or paper towels. Dry completely for at least 30 minutes, or refrigerate uncovered overnight for the best results.

Fry the Fries

1
Heat frying oil to 300°F (150°C). Fry the potatoes in batches for four to five minutes, until pale and flexible. Remove and drain on paper towels.
2
Increase the oil temperature to 375°F (190°C). Fry again for two to three minutes, until golden brown and crisp.
3
Immediately toss the fries with chicken bouillon powder, OSMO poultry seasoning, and a generous pinch of salt.

Cook the Steak

1
12-24 hours before cooking, season the steaks generously with salt. Place them uncovered in the refrigerator.
2
Before cooking, remove the steaks from the fridge and season generously with black pepper.
3
Heat a cast-iron skillet over medium-high heat. Add neutral oil.
4
Once the oil is hot, sear the steaks for three to four minutes per side for medium or two and a half to three minutes per side for medium-rare.
5
During the final minute, add butter, thyme, and garlic. Squeeze half a lemon over the steaks, and spoon the foaming butter over the meat repeatedly.
6
Remove the steaks from the pan, and let them rest for five minutes before slicing.

Make the Sauce

1
While the steaks rest, blend or whisk together all the sauce ingredients until smooth and vibrant green. Chill until ready to serve.

Plate and Serve

1
Arrange a stack of fries beside or slightly under the steak. Spoon or drizzle the green herb sauce alongside or over the steak. Finish with flaky salt and a sprig of tarragon.

⏤ Chef's Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.Storage:Store leftover steak and fries in separate airtight containers in the refrigerator for up to three days. Reheat steak gently in a skillet or enjoy cold, sliced thin. Reheat fries in the oven or air fryer until crisp. Store green herb sauce in an airtight container in the fridge for up to four days.

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