Steak Frites

PREP TIME	REST TIME	COOK TIME	TOTAL TIME
15 mins	45 mins to 24 h	20 mins	1 to 24 hours

Steak frites is a timeless French favorite, a perfectly cooked steak served alongside thin, crispy fries. In my version, I top the steak with a garlic-herb compound butter that melts right over the hot meat, adding rich flavor and a mouthwatering aroma.

I’ve kept this recipe simple, with no special tools or complicated steps. I’ll walk you through my step-by-step process, so you can make steak frites that look and taste like they came from a bistro. This is a base recipe you can stick with or easily customize – change the cut of steak, try a different compound butter, or switch up the frying method for the frites.

At first glance, steak frites might seem like one of the simplest meals you can make, but getting the balance just right, tender, juicy steak with fries that are golden and crisp outside, takes a little attention to detail. That’s why I’ve included clear, step-by-step instructions with photos to guide you through the process. Once you’ve tried it, I think you’ll keep coming back to this recipe just like I do.

Which Potatoes Are Best for Steak Frites in America?

For the crispiest, fluffiest steak frites, Russet, Yukon Golds, or Idaho potatoes are your best bet. Their high starch and low moisture content result in fries that are perfectly crisp on the outside and fluffy inside. Trust me, choosing the right potato might seem like a small step, but it makes a big difference in the final texture and flavor.

The Ingredients You’ll Need

For the frites:

• 3-4 potatoes (peeled and sliced into 1/4-inch or 0.6 cm fries)
• 1-2 teaspoon salt
• Oil for frying (refined peanut, avocado, vegetable, or extra virgin olive oil)

For the steak:

• Steak, ideally 1.25–2.25 inches (3.2–5.7 cm) thick and naturally tender
• 1 tablespoon high-smoke point oil (I recommend refined avocado oil)
• 1 teaspoon kosher salt
• 1 teaspoon finely ground black pepper
• Garlic-herb compound butter

The Tools You’ll Need

• Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet
• Pot or deep fryer (for the frites)
• Instant-read thermometer
• Tongs
• Paper towels
• Large bowl
• Cutting board
• Knife
• Slotted spoon
• Vegetable peeler (optional)

How to Make Steak Frites – Step by Step Photos

Step 1: Prepare all Ingredients

Having everything ready before you start cooking ensures both the steak and frites will be hot and ready to serve at the same time. First, prepare all the ingredients for this recipe. Then start by making the garlic-herb compound butter using my steak butter recipe. I recommend preparing it ahead of time so you can focus entirely on searing the steak and frying the frites. Once the butter is ready, move on to the next steps.

Step 2: Prepare the Steak

Remove the steak from the refrigerator and pat it dry thoroughly with paper towels. Season all sides generously with salt, then let the steak rest at room temperature for 45–60 minutes, or place the salted steak on a wire rack in the refrigerator for 4–6 hours (up to overnight) for deeper flavor and a better crust. Just remember to remove the steak from the fridge at least 30 minutes before cooking.

About 20–30 minutes before you plan to cook the steak, start preparing the steak frites (instructions in the next step).

Step 3: Peel and Slice the Potatoes

Choose large potatoes for this recipe; they’re easier to work with and give more consistent slices. Peel the potatoes, then rinse them under cold water. Next, slice them into pieces about ¼ inch (0.6 cm) thick. A small difference in thickness is fine, but aim for a consistent size so they cook at the same rate.

Step 4: Rinse the Sliced Potatoes

Place the sliced potatoes in a bowl of cold water and rinse to remove excess starch. This step helps prevent the fries from sticking together and keeps them from turning too dark while cooking. After rinsing, drain the potatoes well and pat them dry with paper towels. A dry surface will help them crisp up more evenly during frying.

Step 5: Heat the Oil to 350°F (176.5°C)

Pour oil into a deep fryer or heavy pot, filling it according to the fryer’s guidelines or no more than halfway up the sides of the pot. Heat the oil to 350°F (176.5°C), checking the temperature with a thermometer if you’re using a pot. While the oil heats, preheat a skillet for cooking the steak (next step).

If you don’t have a thermometer, test the oil temperature by dipping the end of a potato slice into it. If bubbles form around the potato immediately, the oil is ready for frying.

Step 6: Preheat the Pan

Place a cast-iron, carbon steel, or heavy-bottomed stainless steel skillet over medium-high heat and let it warm for 2–3 minutes. Add one tablespoon of refined avocado oil and heat for another minute. While the oil comes up to temperature, check the steak surface. If any moisture is visible, pat it dry with paper towels, then season all sides with finely ground black pepper, and then move to the next step.

Step 7: Cook the Steak

Once the pan is hot, gently place the steak in the pan and press down lightly with tongs to ensure even contact with the cooking surface. Keep flipping it every 30 seconds until your instant-read thermometer reads about 20°F (11°C) below your target temperature. Then, remove the steak from the pan immediately and let it rest for 6-7 minutes.

Now it’s time for the compound butter. Slice one or two discs and place them on top of the hot steak. While the steak rests, move on to frying the frites.

Step 8: Fry the Frites

Fry the sliced potatoes in hot oil until they turn a beautiful golden brown, about 5 minutes. Watch them closely as they cook, turning occasionally, so they crisp evenly and reach your preferred color and texture.

Step 9: Drain the Steak Frites

Place the hot fries on a plate or tray lined with paper towels to absorb excess oil. Keep this step quick so the fries stay crisp and ready to serve in the next step. Once drained, move immediately on to Step 8 while they’re still hot.

Step 10: Season the Steak Frites

Sprinkle the fries with salt immediately after draining. Seasoning while they’re still hot and lightly coated in oil helps the salt stick and brings out their full flavor.

Step 11: Serve the Steak and Frites

Arrange the steak and hot fries together on a plate or serving board. Serve immediately while the steak is warm and the fries are crisp.

Steak Frites FAQs

What’s the best cut of beef for steak frites?

For my steak frites recipe, choose a steak that’s 1.5–2 inches (3.8–5.1 cm) thick, tender, and full of flavor. Thicker steaks are easier to sear to a deep crust while keeping the inside perfectly medium-rare. They’re also more forgiving, which is especially helpful if you don’t cook steak often.

Best thick cuts for steak frites:

• Picanha steak (Coulotte steak),
• Ribeye steak,
• Tenderloin steak (Filet mignon),
• Hanger steak,
• Porterhouse steak,
• T-bone steak,
• Teres major steak,
• Flat iron steak,
• Denver steak,
• Chuck eye steak.

However, if you’re comfortable cooking thinner cuts and don’t care about an impressive steak crust, go ahead and use them for this recipe.

Good thinner cuts for steak frites:

• Outside skirt steak,
• Flank steak,
• Ribeye cap,
• Flap steak (Bavette steak),
• Oyster steak (Spider steak),
• Merlot steak.

Just keep in mind that if you want the most consistent results with this recipe, thicker cuts are still the best choice.

Which oil or fat is best for frying steak frites?

For frying the frites, choose an oil with a neutral flavor and a high smoke point so it won’t burn or give off bitter flavors during high-heat frying. Since you’ll need to heat the oil to 350–375°F (177–190°C), it’s best to use something with a smoke point at or above that range. For extra flavor, use animal fats such as beef tallow or duck fat. They give the fries a rich, savory taste that pairs beautifully with steak.

Recommended oils and fats for frying steak frites:

Type of Fat	Smoke Point ºF	Smoke Point ºC
Beef Tallow	480ºF	250ºC
Refined Avocado Oil	520ºF	270ºC
Duck Fat	375ºF	190ºC
Canola oil	400ºF	204°C
Refined Safflower Oil	510ºF	266ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

Why should you rinse sliced potatoes for frites?

Rinsing sliced potatoes before making the frites helps remove surface starch and excess moisture. Too much starch can make the potatoes stick together during cooking, while excess moisture can cause them to brown too quickly or unevenly. Rinse them under cold water, then pat dry thoroughly before frying for crisp, golden results.

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More Steak Recipes To Try

• Blackened Steak
• Pan Seared Ribeye Steak