Description
Steak Frites is a classic French bistro dish featuring juicy pan-seared ribeye or sirloin steaks paired with crispy oven-baked russet potato fries. This recipe combines simple seasonings and techniques to create a satisfying, restaurant-quality meal that is perfect for any occasion.
Ingredients
Scale
Steak
- 2 (10–12 oz) boneless ribeye or sirloin steaks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- salt and black pepper to taste
Fries
- 1½ pounds russet potatoes, peeled and cut into thin fries
- 2 tablespoons vegetable oil
- salt and black pepper to taste
- optional: coarse sea salt for finishing
Instructions
- Prepare the fries: Preheat the oven to 425°F (220°C). Soak the cut fries in cold water for at least 30 minutes to remove excess starch, then drain and pat dry thoroughly to ensure crispiness.
- Toss and bake fries: Toss the dried fries with vegetable oil, salt, and pepper until evenly coated. Spread them out in a single layer on a parchment-lined baking sheet to prevent sticking and promote even cooking.
- Bake fries: Place the baking sheet in the preheated oven and bake the fries for 30–35 minutes, flipping them halfway through cooking to achieve golden and crispy results on all sides.
- Season steaks: While fries bake, pat the steaks dry with paper towels and season generously with salt and black pepper on both sides to enhance flavor.
- Sear steaks: Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for preferred doneness based on thickness.
- Baste steaks: In the last minute of cooking, add butter, smashed garlic, and thyme or rosemary sprigs to the skillet. Spoon the melted butter continuously over the steaks to infuse rich flavor and moisture.
- Rest steaks: Remove steaks from the skillet and let them rest on a cutting board or plate for 5–10 minutes. Resting allows juices to redistribute for a tender, juicy bite.
- Serve: Plate the rested steaks alongside the hot crispy fries. Sprinkle coarse sea salt over fries and steaks if desired for an added crunch and burst of flavor.
Notes
- For extra-crispy fries, consider baking them on a wire rack or double-frying in oil instead of baking.
- Add garlic aioli or herb butter as a dipping sauce or topping for enhanced flavor.
