Simple and Amazing Steak Frites Recipe

I just finished making this classic Steak Frites, and my kitchen smells absolutely divine. There’s something incredibly satisfying about searing a perfect steak and pairing it with crispy, golden fries you’ve made from scratch. 

This isn’t just a meal; it’s an experience that feels both rustic and luxurious. I’m so excited to share how I put together this restaurant-quality dish right at home. It’s surprisingly straightforward, and the result is a plate of pure comfort and flavor that I know you’ll love just as much as I do.

Ingredients

Here are the key components you’ll need to bring this dish to life. Using high-quality ingredients is the first step toward an unforgettable meal.

For the Lemon-Herb Butter:

• 3 sticks softened unsalted butter – Using unsalted butter allows you to control the final saltiness of the dish. Make sure it’s at room temperature for easy whipping.
• 1 tablespoon minced fresh rosemary – Fresh herbs are essential here; they provide a fragrant, woody aroma that dried herbs can’t match.
• 2 tablespoons minced fresh thyme – Complements the rosemary and adds another layer of earthy flavor.
• ¼ cup sliced green onions – For a mild, fresh onion flavor that isn’t overpowering.
• 2 finely minced cloves of garlic – Always mince your own garlic. The pre-minced jarred variety often has a less vibrant, slightly bitter taste.
• Zest and juice of 1 lemon – This brings a bright, citrusy note that cuts through the richness of the butter and steak.
• 2 teaspoons coarse salt
• ½ teaspoon black pepper

For the Steak:

• 2 (12-ounce) New York strip steaks – A great cut for this recipe due to its tenderness and rich, beefy flavor.
• 2 tablespoons olive oil – For searing the steak at a high temperature.
• 8-10 sprigs of fresh thyme – These infuse the butter and oil with an aromatic flavor as you baste the steak.
• 8-10 whole garlic cloves, smashed – Smashing them releases their flavor into the pan without burning as quickly as minced garlic.
• 4 tablespoons unsalted butter – Used for basting the steak, creating a rich, nutty crust.
• Coarse salt and freshly ground black pepper to taste

For the Frites (Fries):

• 3 large Russet potatoes – Their high starch content makes them ideal for achieving a fluffy interior and crispy exterior.
• Oil for frying (like canola or peanut oil)
• Coarse salt to taste

Note: This recipe makes enough for several servings, with plenty of leftover lemon-herb butter.

Variations

Want to customize your Steak Frites? Here are a few simple swaps and additions to try.

• Different Cuts of Steak: While New York strip is excellent, you can also use flank steak, skirt steak, sirloin, or even a tender filet mignon. Adjust cooking times based on the thickness and cut.
• Herb Variations: Feel free to mix up the herbs in the compound butter. Parsley, chives, or a touch of tarragon would all be delicious additions.
• Spice it Up: Add a pinch of red pepper flakes to the lemon-herb butter for a subtle kick of heat.
• Dairy-Free Option: To make this recipe dairy-free, use a high-quality plant-based butter substitute in the compound butter and for basting the steak.
• Oven-Baked Fries: If you prefer not to deep-fry, you can toss the cut potatoes with olive oil and bake them at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Equipment You Need

• Stand Mixer: Used with the paddle attachment to whip the butter until it’s light and fluffy, creating a perfect texture for your compound butter.
• Large Cast-Iron Skillet: Ideal for getting a beautiful, even sear on the steak due to its excellent heat retention.
• Deep Fryer or Heavy-Bottomed Pot: Necessary for safely frying the potatoes to achieve that classic crispy texture.
• Tongs: For handling and flipping the steak without piercing the meat and losing juices.
• Large Spoon: Essential for basting the steak with the melted butter, garlic, and thyme.

How to Make Steak Frites?

This classic dish comes together in a few distinct stages: making the butter, preparing the fries, and cooking the steak. Let’s walk through it. Taking the time to prepare each component properly is what makes the final plate so special. From whipping the butter to double-frying the potatoes, each step builds on the last to create a harmonious and delicious meal.

Make the Lemon-Herb Butter

First, place the softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Whip the butter on high speed for about 5-7 minutes. You’re looking for it to become significantly lighter in color, airy, and fluffy.

Once whipped, add the minced rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper. Mix on low speed until everything is just combined. Scrape the butter onto plastic wrap, roll it into a log, and chill until firm.

Prepare the Frites

Wash and cut the potatoes into your desired fry shape—I like a classic ¼-inch thickness. Place the cut potatoes into a large bowl of cold water and swish them around to remove excess starch. 

Drain them well and rinse again under cold water. This step is crucial for crispy fries. Pat them completely dry with paper towels; any moisture will cause the hot oil to splatter.

Cook the Fries (First Fry)

Heat your frying oil in a deep fryer or heavy pot to 300°F (150°C). Carefully add the potatoes and cook for about 3-4 minutes. They should be soft and cooked through but not yet browned. This is called blanching. Remove the fries from the oil and let them drain on a wire rack. You can let them sit while you cook the steak.

Cook the Steak

Pat your steaks completely dry with paper towels and season generously on all sides with coarse salt and black pepper. Heat the olive oil in a large cast-iron skillet over high heat until it just begins to smoke. 

Carefully place the steaks in the pan and turn the heat down to medium. Press down on them for about 20 seconds to ensure a good sear. Cook for 2-3 minutes per side for medium-rare.

Baste and Finish the Steak

After flipping the steak, add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and use a large spoon to continuously baste the steak with the fragrant, melted butter.

This adds incredible flavor and helps it cook evenly. Once cooked to your liking, remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.

Finish the Fries (Second Fry)

While the steak is resting, increase the oil temperature to 350°F (175°C). Add the blanched fries back into the hot oil and cook for another 3-5 minutes, or until they are golden brown and perfectly crispy. Immediately remove them from the oil, drain, and toss them in a bowl with a generous pinch of salt.

Additional Tips for Making This Recipe Better

Based on my experience making this dish, here are a few extra tips to take it from great to absolutely perfect.

• Let Your Steak Rest: I can’t stress this enough. Resting the steak for 5-10 minutes before slicing is non-negotiable. It allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. If you slice it too early, all that delicious flavor will end up on your cutting board.
• Don’t Crowd the Pan: Whether you’re frying potatoes or searing steak, give your ingredients space. Overcrowding the pan lowers the temperature, which leads to steaming instead of searing or frying. I always cook my steaks one at a time if my pan isn’t big enough.
• Get a Good Sear: Make sure your pan is very hot before adding the steak. That initial contact with the hot surface is what creates the delicious, browned crust. Patting the steak dry before seasoning helps achieve this.
• Make Extra Butter: The lemon-herb butter recipe makes a generous amount. I love this because it freezes beautifully. I roll the extra butter into a log, wrap it tightly, and keep it in the freezer for a quick flavor boost for other meals, like roasted chicken or vegetables.

How to Serve Steak Frites?

Presentation makes this simple dish feel like a special occasion. Start by slicing the rested steak against the grain into thick, juicy strips. Arrange the slices fanned out on one side of the plate. 

Place a generous pat of the lemon-herb butter directly on top of the warm steak so it begins to melt and create a sauce. Pile a hearty portion of the hot, crispy frites next to the steak. For a final touch, garnish with a sprinkle of fresh parsley or chopped chives for a bit of color.

Nutritional Information

Here is a general look at the nutritional values for this recipe.

• Calories: Approximately 528 kcal
• Protein: 25g
• Carbohydrates: 33g
• Fat: 34g

Make Ahead and Storage

You can prep some elements of this dish ahead of time, and here’s how to store any leftovers.

Make-Ahead: The lemon-herb butter can be made up to a week in advance and stored in the refrigerator, or frozen for several months. You can also cut the potatoes and keep them submerged in cold water in the fridge for up to 3 days; just be sure to rinse and dry them thoroughly before frying.

Storing: Store leftover steak and fries in separate airtight containers in the refrigerator for up to 3 days.

Reheating: Steak Frites is best enjoyed fresh, but leftovers can still be delicious. To reheat the steak, quickly sear it in a hot, lightly oiled pan for a minute on each side until just warmed through. For the fries, spread them on a baking sheet and bake at 350°F for 3-6 minutes, or until they are hot and have regained some of their crispiness.

Why You’ll Love This Recipe?

Here are a few reasons why this Steak Frites recipe is sure to become a favorite in your home.

• Restaurant-Quality at Home: This recipe empowers you to create a dish that rivals what you’d find in a classic French bistro. It’s impressive enough for guests but simple enough for a special weeknight dinner.
• Incredible Flavor Combination: The rich, perfectly seared steak, the bright and aromatic lemon-herb butter, and the salty, crispy fries create a trifecta of flavor and texture that is simply irresistible.
• Customizable and Versatile: You can easily adapt this recipe to your taste. Swap out the cut of steak, experiment with different herbs in the butter, or even bake the fries instead of frying them.
• Teaches Great Cooking Techniques: From making a compound butter to properly searing a steak and double-frying potatoes, this recipe teaches valuable kitchen skills that you can apply to many other dishes.