The Ultimate Steak Frites (French Bistro Style)

If you’ve ever dined at a cozy French bistro, chances are you’ve come across Steak Frites—a dish so iconic, it defines Parisian comfort food. It’s the ultimate pairing of a juicy, perfectly seared steak and crispy golden fries. Simple in concept, but deeply satisfying in execution. With just a few ingredients and techniques, you can bring this classic right into your home kitchen.

Whether you’re cooking for a weeknight treat or a romantic dinner, Steak Frites delivers bold flavor, beautiful presentation, and that unmistakable restaurant-quality feel.

Why We Love This Recipe

There’s something undeniably special about Steak Frites. It’s elegant yet effortless, indulgent yet unfussy. The crispy fries are the perfect foil for the rich, savory steak, especially when finished with a quick pan sauce. It feels like dining in Paris, without leaving your kitchen. Plus, it’s endlessly customizable and always a crowd-pleaser.

Prep & Cook Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Servings & Nutrition

• Servings: 2
• Calories (per serving): ~700–850 kcal (depending on cut of steak and frying method)

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (about 8 oz each, 1-inch thick)
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, smashed
• 2 sprigs of fresh thyme or rosemary
• 2 tbsp unsalted butter

For the Frites (Fries):

• 2 large russet potatoes
• Vegetable oil for frying (canola or peanut oil)
• Salt, to taste

Optional Sauce:

• ¼ cup red wine or beef broth (for a quick pan sauce)
• 1 tsp Dijon mustard
• 1 tbsp butter

Directions:

1. Prepare the Fries (Frites):

1. Peel and cut the potatoes into thin sticks (¼-inch thick).
2. Soak the cut potatoes in cold water for at least 30 minutes (or up to overnight) to remove excess starch.
3. Drain and pat dry thoroughly.
4. Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes (they should be soft but not browned).
5. Remove and drain on paper towels.
6. Increase the oil temp to 375°F (190°C). Re-fry the potatoes until golden and crisp, about 2–3 minutes. Drain and season with salt.

2. Cook the Steak:

1. Remove steaks from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper.
2. Heat a heavy skillet (cast iron preferred) over high heat. Add olive oil.
3. Sear the steaks for 3–4 minutes on each side for medium-rare (adjust time for thickness and desired doneness).
4. Add butter, garlic, and herbs to the pan in the final minute. Spoon melted butter over the steak.
5. Remove steaks and let them rest 5 minutes.

3. Optional Pan Sauce:

1. Deglaze the pan with red wine or broth.
2. Stir in Dijon mustard and reduce slightly.
3. Swirl in a tablespoon of butter to finish the sauce.

Tips & Variations:

Tips:

• Use a meat thermometer for perfect doneness: 130°F (54°C) for medium-rare.
• Double-fry your fries—it’s the secret to that restaurant-quality crispness.
• Let the steak rest so juices redistribute before slicing.

Variations:

• Swap the steak: Try flank steak, filet mignon, or even duck breast for a twist.
• Truffle frites: Toss finished fries with truffle oil and Parmesan.
• Garlic herb butter: Mix softened butter with garlic and herbs and place a dollop on the steak before serving.

Serving Suggestions

• Pair with a glass of red wine—a Bordeaux or Syrah works beautifully.
• Add a crisp green salad with Dijon vinaigrette.
• Serve with sautéed mushrooms or haricots verts (green beans) for a fuller meal.

Conclusion

Steak Frites isn’t just a dish—it’s an experience. With its golden fries and perfectly cooked steak, it’s the kind of recipe that turns a regular evening into something special. It’s approachable yet refined, making it a must-try for anyone who loves comfort food with a gourmet flair.

FAQ

Q: What’s the best steak cut for Steak Frites?

A: Ribeye and sirloin are most traditional, offering the best balance of flavor and tenderness. But flank or NY strip also work well.

Q: Can I bake the fries instead of frying?

A: Yes! Toss with oil and bake at 425°F (220°C) for 30–40 minutes, flipping halfway through. They won’t be as crisp as double-fried, but still delicious.

Q: How do I make it dairy-free?

A: Use oil instead of butter when cooking the steak and skip the butter in the pan sauce.

Q: Can I prepare anything in advance?

A: Absolutely! You can cut and soak the potatoes ahead of time, and even par-cook them with the first fry earlier in the day.