Print

Steak Frites Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

This classic Steak Frites recipe features perfectly seared New York steaks cooked in fragrant butter with garlic and herbs, paired with crispy, golden fried russet potato fries. The steaks are seared to perfection in olive oil and butter, infused with rosemary, thyme, and garlic for rich flavor. The homemade fries are double-prepared through soaking and frying for the ideal crispy texture. A timeless French bistro dish, Steak Frites is hearty, flavorful, and perfect for a satisfying meal.

Ingredients

Scale

Steak

  • 2 New York steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • ½ cup unsalted butter
  • 8 cloves garlic, smashed
  • Fresh rosemary and thyme sprigs

Frites (French Fries)

  • 3 russet potatoes
  • Water (for soaking)
  • Frying oil (such as vegetable or canola oil), enough for deep frying (about 2 inches deep)
  • Salt and pepper to taste

Instructions

  1. Rest the Steaks: Let the 2 New York steaks rest for 30 minutes at room temperature. This step ensures even cooking. Season both sides generously with salt and pepper.
  2. Sear the Steaks: Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat until it begins to smoke. Add the steaks and sear on all sides until a golden brown crust forms.
  3. Butter and Herbs: Add ½ cup unsalted butter to the skillet to melt, then add the smashed garlic cloves along with fresh rosemary and thyme sprigs. Reduce heat to medium.
  4. Cook the Steaks: Continue cooking the steaks to your desired internal temperature, spooning the melted butter and aromatic herb mixture over them continuously to infuse flavor and keep the meat moist.
  5. Prepare the Potatoes: Scrub the 3 russet potatoes clean and cut them into ¼-inch thick sticks to form fries.
  6. Soak the Fries: Place the cut potato sticks in a large bowl of cold water and soak for 30 minutes. This removes excess starch for crispier fries.
  7. Dry the Fries: Drain the soaked potatoes thoroughly and pat them dry with paper towels to avoid oil splatter when frying.
  8. Heat the Oil: Pour enough frying oil into a pot or deep fryer to create a depth of about 2 inches. Heat the oil to 350°F (175°C). Test by dipping a wooden skewer into the oil; bubbles should form quickly around it.
  9. Fry the Fries: Slowly submerge the potato sticks in the hot oil, cooking for 8-10 minutes until golden brown and tender inside but crispy outside. Avoid overcrowding the pot to maintain oil temperature.
  10. Drain and Season: Remove the fries with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Season with salt and pepper immediately while still hot.
  11. Serve: Arrange the seared steaks and freshly fried fries on plates. Pour any remaining garlic herb butter from the skillet over the steaks for added flavor. Serve immediately for the best taste and texture.

Notes

  • Allowing the steaks to come to room temperature before cooking promotes even doneness.
  • Make sure fries are completely dry before frying to prevent oil splatters and sogginess.
  • Use a thermometer for precise oil temperature to ensure crispy, golden fries.
  • Basting steaks with butter and herbs while cooking adds deep, rich flavor.
  • Rest the cooked steak for a few minutes after cooking to allow juices to redistribute.
  • Adjust cooking times based on steak thickness and preferred doneness.
  • Use fresh herbs like rosemary and thyme for authentic aromatic flavor.

Keywords: steak frites, New York steak, French fries, seared steak, homemade fries, classic French recipe

Find it online: https://recipeswithria.com/steak-frites-recipe/