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Easy Steak Frites Recipe (Classic French Bistro Style)

Easy Steak Frites Recipe (Classic French Bistro Style)

Pan-seared steak and twice-cooked fries make this classic French bistro dinner wonderfully crisp, juicy, and satisfying. Finish with optional herb butter, pan juices, Dijon mustard, or a fresh green salad.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 steaks Boneless strip steaks or rib-eye steaks, about 8-10 ounces each and 1 inch thick
  • 1 1/2 teaspoons, divided Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 1 tablespoon Neutral high-heat oil, such as canola, grapeseed, or avocado oil
  • 2 tablespoons Unsalted butter
  • 1 clove Garlic clove, lightly crushed
  • 2 sprigs Fresh thyme
For the Fries
  • 1 1/2 pounds Russet potatoes, about 3 medium potatoes
  • 1 quart Peanut, canola, or vegetable oil, for frying
  • 1 teaspoon Kosher salt, or to taste
Optional Quick Herb Butter
  • 2 tablespoons Softened unsalted butter
  • 1 tablespoon Finely chopped parsley
  • 1/2 teaspoon Dijon mustard
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Peel the russet potatoes if desired and cut them into sticks about 1/4 inch thick. Rinse under cold water until the water runs mostly clear, then soak in cold water for at least 30 minutes. Drain and dry extremely well with towels.
  2. Mix the softened butter, chopped parsley, Dijon mustard, and a pinch of salt to make the optional herb butter. Refrigerate until needed.
  3. Heat the frying oil to 325°F (165°C). Fry the potatoes in small batches for 5-7 minutes, until softened and pale but not browned. Transfer them to a rack or paper towels and cool for at least 10 minutes.
  4. Pat the steaks dry and season with the kosher salt and black pepper. Heat a heavy skillet over medium-high to high heat, add the high-heat oil, and sear the steaks for approximately 3-4 minutes per side for medium-rare, adjusting for thickness. During the final 1-2 minutes, add the butter, garlic, and thyme, tilt the skillet, and spoon the foaming butter over the steaks.
  5. Transfer the steaks to a cutting board and rest for 5-10 minutes. Their internal temperature will continue to rise slightly as the juices settle.
  6. Increase the frying oil to 375°F (190°C). Fry the potatoes again for 2-4 minutes, until crisp and golden, then drain and season immediately with salt.
  7. Slice the steak if desired and arrange it beside the hot fries. Top with herb butter or serve with the pan juices, béarnaise, Dijon mustard, or a simple green salad.

Notes

Double-frying gives the fries a fluffy center and crisp exterior. Dry the potatoes thoroughly before frying to reduce splattering and improve browning. Cook fries in small batches so the oil temperature does not drop sharply. Steak temperature guide: rare 120-125°F, medium-rare 130-135°F, and medium 140-145°F.