Steak Frites Recipe

For this steak frites, I dry-brine the steak, sear it in a ripping-hot skillet, and top it with garlic-herb compound butter. I cook the fries twice, so they’re crisp on the outside and fluffy inside.

Steak frites looks simple, but getting the steak and fries just right at the same time is the tricky part. You want the steak tender and juicy and the fries crisp and golden. I worked out the timing so everything comes together smoothly without overcomplicating it.

What is Steak Frites?

Steak frites literally means “steak and fries” in French. It’s a classic French and Belgian bistro dish made with steak and crispy fries, served with butter or a sauce such as béarnaise. For extra-crisp frites, the potatoes are fried twice: first at a lower temperature to cook them through, then at a higher temperature to crisp and brown the outside. The steak is typically pan-seared or grilled and cooked to your preferred doneness.

Ingredients You’ll Need

For the Steak:

• Steak: Choose a well-marbled, boneless steak that’s 1 to 1 1/2 inches (2.5 to 3.8 cm) thick and weighs 12 to 18 ounces (340 to 510 g). For this recipe, I go with ribeye because it’s rich, tender, and full of flavor. For two large servings, use two thick-cut steaks.
• Salt: Use about 1% of the steak’s weight in salt for dry brining. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g), or roughly 1 1/2 teaspoons of Diamond Crystal kosher salt, 1 teaspoon of Morton kosher salt, or 3/4 teaspoon of table salt. I prefer kosher salt because the larger crystals are easier to distribute evenly, but any salt will work.
• Oil: Use a high-smoke-point oil for searing the steak. I prefer refined avocado oil because it has a neutral flavor and a smoke point of about 500°F (260°C). If you don’t have it on hand, see the recipe notes for good alternatives. Don’t use regular butter for searing because it burns quickly at high heat.

For the Frites:

• Potatoes: Use 3 to 4 large potatoes, about 2 lb (900 g) total, cut into 1/4- to 1/3-inch (0.6- to 0.8-cm) fries. Peel them or leave the skins on; it’s up to you. Russet or Idaho potatoes are the best choice for crisp, fluffy fries because of their high starch and low moisture content. Yukon Golds also work, but they’ll be slightly creamier inside.
• Oil for frying: about 1 liter of neutral, high-smoke-point oil, such as refined peanut, avocado, vegetable, or canola oil.
• Salt: Kosher or another coarse salt works best for seasoning the fries, but any salt will do. Season to taste while the fries are still hot, being careful not to oversalt them.

For the Garlic-Herb Compound Butter:

This makes enough compound butter for about two thick steaks.

• Butter: 4 tablespoons (1/2 stick; 56 g) unsalted butter. Use real butter, not margarine.
• Rosemary: 1/2 tablespoon finely chopped fresh rosemary, or 1/2 teaspoon dried. If using fresh, chop it very finely so you don’t end up with tough pieces in the butter.
• Parsley: 1/2 tablespoon finely chopped fresh parsley, or 1/2 teaspoon dried.
• Garlic: 2 garlic cloves, finely minced or pressed.
• Salt and black pepper: Start with a generous pinch of each, about 1/8 teaspoon, then taste and adjust as needed.

Special Tools You’ll Need

• Wire rack and rimmed baking sheet: for dry-brining steak.
• Heavy skillet: preferably a cast-iron skillet; carbon steel or heavy-bottomed stainless steel are good alternatives; do not use a nonstick pan.
• Pot or deep fryer (for the frites)
• Meat thermometer
• Long-handled tongs
• Spider strainer skimmer

How to Make Steak Frites

Dry-Brine the Steak

Pat the steak completely dry with paper towels, then season both sides evenly with salt. Use about 1% of the steak’s weight in salt. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g), or roughly:

• 1 1/2 teaspoons Diamond Crystal kosher salt,
• 1 teaspoon Morton kosher salt,
• or 3/4 teaspoon table salt.

Place the steak on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour. For deeper flavor and a better crust, I highly recommend dry-brining it for 2 to 4 hours. If you don’t have at least an hour, skip salting ahead of time. Season the steak right before it hits the pan, or salt it after cooking.

Prepare the Potatoes

Cut the potatoes into batons about 1/4 to 1/3 inch (0.6 to 0.8 cm) thick. A small difference in thickness is fine, but aim for a consistent size so they cook evenly. As you cut them, keep the fries in a bowl of cold water to prevent browning.

Once all the potatoes are cut, transfer them to a colander and rinse under cold running water for about 15 seconds to remove excess starch. Drain well, then pat completely dry with paper towels. Removing the surface starch helps keep the fries from sticking and browning too quickly, while drying them well helps them crisp evenly.

Blanch the Fries at 275°F (135°C)

Pour the oil into a deep fryer or heavy pot, following the fryer’s fill guidelines or filling the pot no more than one-third full. Heat to 275°F (135°C).

Fry the first batch of potatoes for about 3 minutes, then transfer them to a paper towel-lined tray. They’ll still look pale. Reheat the oil to 275°F (135°C), then fry the remaining potatoes the same way. Let all the fries cool for at least 30 minutes (they can sit uncovered at room temperature for a few hours).

If using a pot, check the temperature with a thermometer. If you don’t have a thermometer, dip the end of a potato baton into the oil. You should see gentle bubbling around it; the oil shouldn’t sizzle aggressively at this stage.

Make the Garlic-Herb Compound Butter

Cut the butter into small cubes, place them in a bowl, and let them soften at room temperature. To speed this up, microwave it in a microwave-safe bowl in 5-second bursts until soft but not melted.

Add the rosemary, parsley, garlic, salt, and black pepper. Mash and mix with a fork until well combined, then taste and adjust the seasoning. Cover and refrigerate until ready to use.

Cook the Steak

Once the compound butter is ready, the fries are blanched and cooled, and the steak has dry-brined for as long as you planned, you’re ready to finish the dish. Take the steak out of the refrigerator about 15 minutes before cooking. 

High-heat searing creates plenty of smoke, so turn on the exhaust fan or open a window before you start. Heat a heavy skillet over medium-high heat for about 3 minutes. Add 2 tablespoons of high-smoke-point oil and heat for another minute. At the same time, start heating the oil for the fries’ final fry.

While the skillet heats, pat the steak dry with paper towels. Place it in the hot skillet and sear, flipping every 30 seconds. After about 3 minutes, start checking the steak’s internal temperature. Insert a meat thermometer horizontally into the thickest part of the steak.

Once the steak reaches the pull temperature for your preferred doneness listed in the chart below, transfer it to a serving plate, top with 1 to 2 tablespoons of compound butter, and let it rest for 5 minutes. While the steak rests, finish the fries with their second fry.

Pan-Seared Steak Temperature Chart

Desired doneness	Pull from the pan at	Expected temperature after a 5-minute rest
Rare	105°F (41°C)	125°F (52°C)
Medium-Rare	115°F (46°C)	135°F (57°C)
Medium	125°F (52°C)	145°F (63°C)
Medium-Well	135°F (57°C)	155°F (68°C)
Well-Done	145°F (63°C)	165°F (74°C)

Second-Fry the Fries at 350°F (180°C)

Heat the oil to 350°F (180°C). Fry the blanched fries in batches for about 3 minutes, until golden and crisp. Transfer each batch to a paper towel-lined bowl or tray with a skimmer or large slotted spoon. Bring the oil back to 350°F before frying the next batch. Once all the fries are done, season generously with salt and serve right away.

Serve the Steak and Frites

Add the hot fries alongside the steak and any sides you like, such as a simple green salad. For coarse-grain cuts, such as flank, hanger, or outside skirt steak, slice thinly against the grain before serving. Serve immediately while the steak is warm and the fries are still crisp.

What to Serve with Steak Frites

Steak frites with garlic herb compound butter is already a rich, satisfying meal, so if you want to add something on the side, go with something fresh and light. Vegetables work especially well, and a quick salad is usually the easiest choice.

Here are a few of my favorites:

• Simple green salad
• Arugula salad
• Tomato salad
• Green beans
• Roasted asparagus

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Try Some of My Other Steak Recipes

• Chimichurri Steak Recipe
• Steak and Mashed Potatoes
• Garlic Butter Steak and Potatoes Skillet Recipe