Steak Frites, the beloved French bistro classic, brings together juicy pan-seared ribeye steak and ultra-crispy double-fried potatoes (frites) for a mouthwatering experience. This dish might sound fancy, but it’s surprisingly straightforward and makes for an impressive and satisfying meal. Serve it with a side of garlic aioli, and you’ll feel like you’re dining in Paris without ever leaving home.
Full Recipe:
Ingredients
- 3 large russet potatoes (about 3 lbs), peeled and cut into ⅓-inch sticks
- Refined peanut oil, for frying (enough for 5–6 inches in the pot)
- 1 ribeye steak (2 to 2½ lbs), at room temperature
- 2–3 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- Freshly cracked black pepper, to taste
- Garlic aioli, for serving
Directions
- Fill a large bowl with ice water. Add sliced potatoes and soak for 15 minutes. Drain and pat completely dry.
- Heat peanut oil in a deep, heavy pot to 300°F. Fry potatoes in batches for 3–4 minutes until softened but not browned. Drain on paper towels.
- Heat a large skillet over high heat. Pat steak dry, season with 2 tsp salt. Add olive oil to skillet. Once hot and smoking, sear steak 4–6 minutes per side, depending on doneness preference.
- Transfer steak to a cutting board, top with butter, and let rest 5–10 minutes.
- Increase oil temperature to 350°F. Return fries to oil in batches and fry 5 minutes until golden and crisp. Drain and season with remaining ½ tsp salt and black pepper.
- Slice steak against the grain. Serve with fries and garlic aioli on the side.
Nutrients (Per serving, based on 4 servings)
- Calories: 909
- Protein: 58g
- Carbohydrates: 20g
- Total Fat: 70g
- Dietary Fiber: 2g
- Cholesterol: 133mg
- Sodium: 479mg
- Sugar: 1g
The Perfect Balance of Texture and Flavor
What makes steak frites so appealing is its perfect balance of textures and flavors. The steak is tender, juicy, and rich with savory depth, while the fries—or “frites”—offer a satisfying contrast with their ultra-crisp exterior and soft, fluffy interior. When paired together, every bite is a symphony of crunch, succulence, and umami that keeps you going back for more. The key lies in careful execution, not complexity. With just a few thoughtful techniques, you can recreate the magic of a Parisian bistro meal from your own kitchen.
Why Ribeye Is the Cut of Choice
Ribeye is the preferred cut for steak frites for a reason. With its beautiful marbling and tender texture, ribeye offers incredible flavor and juiciness. The fat content not only keeps the steak moist during cooking but also contributes to a rich, buttery taste that’s hard to beat. When seared properly, the exterior develops a caramelized crust that locks in all the juices, while the inside remains melt-in-your-mouth tender. Whether you like your steak rare, medium-rare, or well-done, ribeye adapts beautifully and delivers consistent results with bold, beefy flavor.
The Art of the Pan Sear
One of the hallmarks of a great steak is a deeply caramelized crust. Achieving that crust requires just a hot pan, a bit of oil, and patience. Searing the steak in a heavy skillet over high heat allows the surface proteins to brown, creating that flavorful Maillard reaction that enhances taste and texture. Finishing the steak with a few tablespoons of butter adds richness and gloss while helping to baste the steak as it rests. A sprinkle of coarse salt and freshly cracked pepper is all that’s needed to highlight the meat’s natural flavor.
The Secret to Crispy Frites
Frites are no ordinary fries. In the world of steak frites, the potatoes are just as important as the steak. The key to perfect fries is the double-frying method. The first fry cooks the potatoes through, making them soft and tender inside. After a brief rest, the second fry—at a higher temperature—creates the crispy, golden exterior that defines restaurant-style fries. This method might take a few extra minutes, but the result is well worth it. Every bite delivers the ideal crunch, and the fries stay crispy longer, making them perfect for soaking up steak juices or dipping into garlic aioli.
Choosing the Right Potato
Russet potatoes are the ideal choice for steak frites. Their high starch content and low moisture make them perfect for frying. They develop a crispy outside while maintaining a fluffy inside, resulting in fries that are satisfying without being greasy. Cutting them into uniform sticks about one-third of an inch thick ensures even cooking and consistent texture. A soak in ice water before frying removes excess starch and helps them crisp up even more in the hot oil. It’s a small step that makes a big difference in the final dish.
Garlic Aioli: The French Dip That Elevates Everything
No steak frites dish is complete without a dipping sauce, and garlic aioli is a classic French accompaniment that takes it to the next level. Creamy, garlicky, and slightly tangy, aioli adds depth and contrast to both the steak and the fries. It’s richer and more flavorful than regular mayonnaise and brings a sophisticated touch to the plate. Whether you drizzle it over the steak, dip your frites generously, or spread it on the side, garlic aioli ties all the components together in one luxurious bite.
An Elevated Meal That’s Surprisingly Easy
While steak frites has a reputation for being a high-end restaurant dish, it’s surprisingly accessible for home cooks. With just a few ingredients and some attention to timing, you can recreate a bistro-worthy meal in less than an hour. The preparation is straightforward—no elaborate techniques or hard-to-find ingredients required. Everything comes down to the quality of your ingredients and the care you put into each step. That’s what makes it so special. It’s not about doing a lot—it’s about doing a few things really well.
Perfect for Date Night or Dinner Parties
Steak frites is one of those dishes that feels indulgent and celebratory. It’s perfect for date nights at home, where you want to enjoy something comforting yet impressive. It’s also a great choice for small dinner parties or gatherings. Serve it on a platter with the steak sliced and the frites piled high, and watch it disappear. You can pair it with a glass of red wine, a light green salad, or even roasted vegetables for a complete meal that feels elevated without being fussy.
A Classic That Never Goes Out of Style
What makes steak frites such a timeless dish is its universality. It appeals to almost every palate—simple enough for picky eaters, flavorful enough for food lovers. Its roots in French cuisine give it a sense of sophistication, but its ingredients are familiar and beloved across cultures. It’s the kind of recipe that you can return to again and again, whether you’re craving something comforting or cooking to impress. Every time you make it, it delivers that satisfying, restaurant-quality experience in the comfort of your own home.
Conclusion
Steak Frites is more than just a dish—it’s an experience that brings together flavor, texture, and technique in one satisfying meal. From the juicy, seared ribeye to the perfectly crisp frites and the creamy richness of garlic aioli, every component works in harmony to create a plate that feels indulgent yet approachable. It’s proof that with a few high-quality ingredients and simple cooking methods, you can enjoy gourmet-level dining without leaving your kitchen. Whether for a special occasion or a midweek treat, this classic French bistro dish is always a good idea. Once you master it, you’ll want to serve it over and over again—for guests, for loved ones, and for yourself.