This Steak Frites recipe features juicy, perfectly cooked New York strip steak paired with crispy, golden fries, and a rich, flavorful sauce.
Oh boy, have I got a great one for you! Imagine biting into a tender, juicy steak perfectly seasoned and cooked to perfection, paired with crispy, golden brown French fries.
That’s the magic of Steak Frites, a classic French dish that brings a touch of elegance to your dinner table. This steak frites recipe has a beautiful balance of flavors and textures, making it a favorite for any occasion.
Steak Frites is more than just a meal; it’s an experience. This classic French bistro dish combines juicy, tender steak with crispy, golden fries for a truly satisfying dinner.
Whether you’re cooking for a special occasion or just want to treat yourself, Steak Frites is always a great choice.
Ready to dive into this deliciousness? Let’s get started!
Common Questions About Steak Frites
What is the best cut of beef for Steak Frites?
The best cuts of steak for Steak Frites are New York strip steak, ribeye, or hanger steak. These cuts are flavorful, and tender, and cook well at medium-high heat. New York strip steak is often preferred for its balance of tenderness and flavor.
Can I make the fries in an air fryer?
Absolutely! If you prefer a healthier option, you can make the fries in an air fryer. Simply toss the cut potatoes in a bit of olive oil, season with salt, and air fry at 375°F for about 15-20 minutes, shaking the basket halfway through for even cooking.
How do I know when the steak is done?
To get a perfect medium-rare steak, cook whatever great steak you pick until it reaches an internal temperature of 135°F. The amount of time this takes will depend on the thickness of your steaks.
Use a meat thermometer to check the temperature. Let the steak rest for a few minutes before cutting to allow the steak juices to redistribute.
Storage
Actual steak and potatoes is one of my all-time favorite meals. If you’re like me, you like a thicker-cut steak. That’s where all the flavor is!
Refrigerator
Store any leftover steak and fries in separate airtight containers in the refrigerator. The steak will keep for up to 3 days, and the fries are best consumed within 2 days.
Freezer
You can freeze the cooked steak for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer bag. Fries do not freeze well and are best enjoyed fresh.
Tips
You can actually use a lot more seasoning than you might expect when you go to season steaks. Don’t hold back!
- Pat the steak dry: Ensures a good sear.
- Use a well-seasoned cast iron skillet: Provides even heat and a perfect crust.
- Cut fries evenly: Ensures they cook at the same rate.
- Double fry the potatoes: Makes them extra crispy.
- Season immediately: Add salt to fries right after frying for the best flavor.
- Rest the steak: Allows juices to redistribute for a juicier steak.
Ingredients
We’re using some really simple seasonings here. Salt and pepper and a little butter are all you really need for amazing steak and fries.
- New York strip steaks
- Salt
- Black pepper
- Olive oil
- Unsalted butter
- Garlic cloves
- Fresh thyme
- Russet potatoes
- Vegetable oil
How to Make Steak Frites
I prefer peanut oil when I’m frying things, but you can use whatever you like best. Some are better than others for high temps.
- Preheat the oven to 200°F (93°C) to keep the cooked steak warm while preparing the fries.
- Season the steaks generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Add butter, minced garlic, and thyme to the skillet. Baste the steaks with the melted butter for extra flavor.
- Remove the steaks from the skillet and place on a baking sheet to rest in the warm oven.
- While the steaks are resting, prepare the fries.
- Heat vegetable oil to 325°F (163°C) in a large pot.
- Fry the potato strips in single-layer batches until they are golden brown and crispy, about 3-4 minutes per batch.
- Remove the fries from the oil and drain them on paper towels. Season with salt immediately.
- Once all the fries are cooked, increase the oil temperature to 375°F (190°C) and fry the batches again until they become extra crispy, about 1-2 minutes.
- Drain on paper towels and season with additional salt if needed.
- Serve the steak alongside the crispy fries.
Kitchen Supplies You’ll Need for Steak Frites
A cast iron skillet is always a great way to cook steaks. That sear it gives is really second to none!
- Large cast iron skillet
- Cutting board
- Sharp knife
- Paper towels
- Large pot or deep fryer
- Slotted spoon
- Baking sheet
- Meat thermometer
What to Serve With Steak Frites
There is so much flavor in this meal. Cooking steak and potatoes is one of my favorite things. It can take a little practice!
- Green salad: A light and refreshing complement.
- Garlic aioli: Perfect for dipping fries.
- Red wine: Enhances the flavors of the steak.
- Grilled vegetables: Add a healthy and colorful side.
- Herb butter: Adds extra richness to the steak.
- French bread: Great for sopping up any delicious juices.
Why You Should Make Steak Frites
Getting a good, crispy fry on your potatoes is essential. The last thing you want is a soggy French fry. Am I right?
- Classic dish: Brings the elegance of French cuisine to your home.
- Simple ingredients: Easy to find and use.
- Flavorful steak: Juicy and perfectly seasoned.
- Crispy fries: Double-fried for the perfect texture.
- Versatile meal: Great for any occasion, from weeknight dinners to special celebrations.
Variations and Add-Ins for Steak Frites
Let me know in the comments how this goes for you. I always love hearing your feedback and seeing your wonderful creations!
- Sweet potato fries: A delicious and nutritious alternative.
- Truffle oil: Drizzle over fries for an extra touch of luxury.
- Peppercorn sauce: Adds a creamy and peppery flavor to the steak.
- Fresh parsley: Sprinkle over fries for a pop of color and freshness.
- Blue cheese butter: Melt over the steak for a rich and tangy twist.
- Garlic butter: Infuse the steak with a deep garlic flavor.
If you love this easy weeknight dinner recipe, you’re going to love these other dinner recipes too. Please click each link below to find the easy, printable recipe!
More Great Steak Recipes
Marinated Flank Steak with Chimichurri
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Steak Frites
Ingredients
Steak
- 16 ounces New York strip steaks – TWO – 8-ounces each
- salt and black pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 2 sprigs thyme fresh
Fries:
- 2 Russet potatoes large – peeled and cut into thin strips
Vegetable oil for frying
Salt to taste
Instructions
- Preheat the oven to 200°F (93°C) to keep the cooked steak warm while preparing the fries.
- Season the steaks generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Add butter, minced garlic, and thyme to the skillet. Baste the steaks with the melted butter for extra flavor.
- Remove the steaks from the skillet and place on a baking sheet to rest in the warm oven.
- While the steaks are resting, prepare the fries.
- Heat vegetable oil to 325°F (163°C) in a large pot.
- Fry the potato strips in batches until they are golden brown and crispy, about 3-4 minutes per batch.
- Remove the fries from the oil and drain them on paper towels. Season with salt immediately.
- Once all the fries are cooked, increase the oil temperature to 375°F (190°C) and fry the batches again until they become extra crispy, about 1-2 minutes.
- Drain on paper towels and season with additional salt if needed.
- Serve the steak alongside the crispy fries.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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