Steak frites is a classic steak and fries dish that shows how far good technique can take a homemade recipe. Seared ribeye and crispy fries are paired with a creamy sauce for a meal that feels both timeless and satisfying.
For more steak dishes, try my version of Steak au Poivre, this Copycat Chipotle Steak Recipe, and Chimichurri Steak next.
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Great steak and frites starts with getting the basics right. The ribeye is seared hot so it stays buttery and turns out a juicy steak every time. The homemade french fries go through a true double fry, which is what gives you that pile of salted, crispy fries that still feel light. Finished with a quick horseradish cream sauce, this meal is simple, well-balanced, and totally worth making at home.
Why This Steak Frites Recipe Works
- Restaurant-Quality Meal – You get a well-cooked steak and crispy fries that feel like something you’d order out, at a fraction of the cost.
- Straightforward Ingredients – Everything in this recipe uses familiar ingredients you can find at any grocery store.
- Great for Any Occasion – It works just as well for a casual dinner as it does when you want to cook something a little special.
What are Steak Frites?
Steak frites is a classic dish made with a seared steak and fries, commonly served in casual bistro settings throughout France and Belgium. It’s known for its simplicity, focusing on well-cooked steak, crisp fries, and minimal accompaniments rather than heavy sauces or extras.
Tools You’ll Need
What cut of meat is used for Steak Frites?
Steak frites typically uses a flavorful cut of beef that cooks well over high heat, with hanger steak and ribeye as two popular choices. Hanger steak offers a beefy flavor and looser texture, while ribeye brings more marbling that shines with a hot sear and butter basting. For this recipe, I chose ribeye for its richness and its ability to stay juicy with simple seasoning and minimal handling.
Ingredients
Here is a breakdown of what you will need to make steak frites. For actual measurements, see the recipe card at the end of this post.
Steak
- Ribeye steak – I use ribeye here because the marbling keeps the steak juicy during a hot sear and holds up well to butter basting without drying out.
- Kosher salt – Salting the steak ahead of time helps season it evenly and encourages a better crust when it hits the skillet.
- Fresh cracked black pepper – Added just before cooking to bring a little bite without burning in the pan.
- Avocado oil – This oil handles high heat well, which is important for getting a proper sear on the steak.
- Butter – Butter adds richness during basting and helps carry the flavor of the garlic and herbs.
- Garlic – Smashed cloves gently infuse the butter with flavor without overpowering the steak.
- Sage – Sage adds an earthy note that pairs well with ribeye, though thyme or rosemary work just as well.
- Flaky salt – A light finish at the end adds texture and sharpens the flavors right before serving.
Frites (Fries)
- Russet potatoes – Russets are high in starch, which is exactly what you want for fries that turn crisp on the outside and fluffy inside.
- Peanut oil – Peanut oil has a high smoke point and neutral flavor, making it ideal for double frying.
- Kosher salt – Seasoning the fries immediately after frying helps the salt stick and keeps the flavor balanced.
Horseradish Cream Sauce
This creamy sauce adds contrast to the rich steak and crispy fries, bringing a sharp, tangy element that pulls the whole dish together. Check out my horseradish sauce for the 5-minute recipe.
How To Make Steak Frites
Below is a summary of how to make this recipe. For a complete and detailed list of steps, see the recipe card at the end of this post.
Prepare the Steak
I like to take the ribeye out of the refrigerator about an hour before cooking so it has time to come to room temperature. This helps it cook more evenly once it hits the pan. The steak gets seasoned generously with kosher salt and set aside while everything else is prepped.
Prep and Soak the Potatoes
The potatoes are cut into even ⅓-inch pieces so they fry at the same rate. I soak them in cold water for 30 minutes to an hour to remove excess starch, which really helps with crispiness. After soaking, they’re drained well and patted completely dry before frying.
First Fry
The oil is heated to 275°F and the potatoes go in for about five minutes, just long enough to cook them through without browning. I keep an eye on the temperature here to make sure it stays steady. Once they’re done, the fries are lifted out and left to cool completely on a paper towel-lined baking sheet.
Sear the Steak
Heat a cast-iron skillet over high heat until it’s smoking hot, then add the avocado oil and place the steak in the pan. I cook the steak for 4 to 6 minutes per side, pulling it about 15 degrees before the desired doneness. I add butter, garlic, and sage, then baste the steak for a couple of minutes before resting it on a wire rack for 10 minutes.
Second Fry and Serve
Increase the oil temperature to 350°F and return the fries to the oil for a second fry until golden and crisp. Season them immediately with salt while they’re still hot, then slice the rested steak into ½-inch pieces and serve everything with the horseradish cream sauce.
Make Ahead Instructions & Storage
Steak frites tastes best right after cooking, when the steak is hot and the fries are at their crispiest. To get a head start, soak and drain the potatoes, complete the first fry earlier in the day, then store the fries uncovered in the refrigerator until you’re ready for the second fry.
Leftover steak and fries can be stored separately in airtight containers in the refrigerator for up to two days. To reheat, warm the steak gently in a skillet or oven until just heated through, and reheat the fries in the oven or air fryer to help bring back some crispness.
Tips and Tricks for Perfect Steak Frites
- Use a thermometer for the steak. Pulling the steak about 15 degrees before your target doneness helps prevent overcooking and accounts for carryover heat as it rests.
- Do not rush the fries. Letting the potatoes soak fully and cool completely between fries is key to getting crisp, golden fries instead of soggy ones.
- Keep oil temperature steady. Maintaining the correct oil temperature during both fries ensures even cooking and prevents the potatoes from absorbing excess oil.
- Let the steak rest before slicing. Resting allows the juices to redistribute, keeping the steak juicy and preventing them from running out onto the cutting board.
Frequently Asked Questions
Why do the fries need to be fried twice?
The first fry cooks the potatoes through, while the second fry creates a crisp outer layer. That extra crunch helps the fries hold up on the plate, so they can soak up a bit of steak juice without turning soggy.
Can I use a different cut of steak for steak frites?
Yes. While ribeye works well in this recipe, other cuts like hanger steak or strip steak can also be used as long as they’re cooked hot and fast. Keep an eye on doneness, as leaner cuts may cook more quickly.
How do I know when the steak is done without cutting into it?
An instant-read thermometer is the easiest and most reliable way to check doneness. Pull the steak about 15 degrees before your target temperature and let it rest so it finishes cooking evenly.
Looking for More Delicious Steak Recipes?
- Steak Tacos
- Homemade Chipotle Steak Bowl
- Steak Bowl Recipe with Pepper Soy Butter Sauce
- Thai Steak Salad
- Steak Crostini with Horseradish Cream
This is the Best Steak Frites Recipe!
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Steak Frites Recipe
Equipment
- Cast Iron Skillet
- 5 quart dutch oven
Ingredients
Fries
- 2½ cups peanut oil, plus more
- 1 pounds large russet potatoes, skinned, cut into ⅓-inch slices
- kosher salt, to taste
Steak
- 1 pound ribeye steak, boneless
- 1 small bush sage, can use thyme or rosemary
- kosher salt, to taste
- fresh cracked black pepper, to taste
- 3 tablespoons avocado oil
- 4 tablespoons butter
- 6 large cloves garlic, smashed
- flaky salt, to taste
Instructions
- Remove steak from refrigerator 1 our before cooking. Season generously with kosher salt. Set aside.
- For the potatoes, cut consistent, pieces for uniform cooking ⅓ inch thick.
- Place peeled potatoes in cold water for 30 minute – 1 hour. This helps to remove excess starch.
- Heat oil to 275°F.
- Drain potatoes well and transfer to a paper towel-lined plate or baking sheet. Pat completely dry. Transfer potatoes to the oil and cook for 5 minutes keeping an eye on the oil to retain 275°F. Use a spider strainer to drain potatoes and transfer to another paper-towel lined baking sheet and allow to cool completely. Try to keep the potatoes from overlapping. Transfer the potatoes to a paper-towel-lined sheet pan.
- Heat cast-iron skillet over high heat for 5 minutes, until skillet is smoking hot. Add avocado oil and carefully add steak.
- Cook steak until medium rare (4-6 minutes per side, see notes for temperature guidance). After 4-6 minutes, flip steak. Repeat this step until cooked to 15 degrees below preferred doneness, see notes below for temperature guide.
- Once steak reaches 15 degrees below desired internal temperature, add butter, garlic and sage. Place sage and garlic on top of steak and tilt skillet on its side and baste for two minutes. Remove steak from skillet add place on a wire rack to rest for 10 minutes.Season to taste with flaky salt. The steak will continue to cook as it rests, rising 5°-10°F in temperature.
- Increase the heat to 350°F. Return fries to the oil and cook for 3-4 minutes or until golden brown. Time may vary a little based on thickness of fries.
- Drain well and immediately season to taste with salt. Slice steak into ½ inch thick slices. Set aside. Enjoy with steak and horseradish cream sauce.
NOTES
Use an instant-read thermometer and remove the steak from heat 15°F below your desired doneness, as it will continue to cook while resting.
- Rare: Pull at 105–110°F. Finish at 120–125°F.
- Medium-rare: Pull at 115–120°F. Finish at 130–135°F.
- Medium: Pull at 125–130°F. Finish at 135–145°F.
