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. The steak is perfectly seared with garlic, thyme, and butter for rich flavor, while the fries are seasoned and baked until golden and crunchy, making a simple yet indulgent meal.
Ingredients
Scale
For the Fries
- 1½ pounds russet potatoes, peeled and cut into thin fries
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
For the 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
- Optional: coarse sea salt for finishing
Instructions
- Prepare the fries: Preheat your 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 them completely dry to ensure crispiness.
- Season and bake fries: Toss the dried fries with vegetable oil, salt, and black pepper. Spread them out in a single layer on a parchment-lined baking sheet and bake for 30–35 minutes, flipping halfway through to promote even browning, until golden and crispy.
- Season the steaks: While the fries bake, pat the steaks dry with paper towels and season generously on both sides with salt and black pepper.
- Sear the steaks: Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks and cook for 3–4 minutes per side for medium-rare, adjusting time for your preferred doneness.
- Baste the steaks: In the final minute of cooking, add butter, smashed garlic, and thyme to the pan. Tilt the pan slightly and spoon the melted butter mixture over the steaks repeatedly for added flavor and moisture.
- Rest the steaks: Remove the steaks from the skillet and let them rest for 5–10 minutes to allow juices to redistribute.
- Serve: Plate the rested steaks alongside the crispy fries, finishing with a sprinkle of coarse sea salt if desired. Enjoy this hearty French classic hot and fresh.
Notes
- For extra-crispy fries, try baking them on a wire rack to allow air circulation or double-fry them in hot oil instead of baking.
- Add a side of garlic aioli or herb butter for dipping or topping the fries and steak.
