Steak frites is France’s greatest gift to hungry people. A beautifully seared steak. A mountain of crispy, salty fries. Garlic butter melting on top. That’s it. No fussy sauces. No weird techniques. Just meat and potatoes done right. Let’s cook.
Step-by-Step Instructions
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1
Make Fries (Twice-Fried = Crispy)
- Cut potatoes into ¼-inch sticks. Soak in cold water 30 minutes (removes starch). Drain and pat completely dry.
- Heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not brown. Drain. (First fry)
- Crank heat to 375°F (190°C). Fry again for 2–3 minutes until golden and crispy. Salt immediately.
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2
Prep Steak
- Pat steaks completely dry. Salt generously. Let sit at room temperature for 30 minutes.
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3
Sear Steak
- Heat a cast iron skillet over high heat until smoking. Add oil.
- Place steaks in the pan. Don’t touch for 2–3 minutes until a deep crust forms.
- Flip. Add butter, garlic, and thyme. Cook 2–3 more minutes for medium-rare (130°F / 54°C internal).
- Spoon butter over the steaks constantly.
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4
Rest
- Transfer steaks to a cutting board. Rest 5–10 minutes (crucial!).
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5
Serve
- Slice steak against the grain. Pile fries next to it. Spoon pan butter over everything. Crack pepper on top. Eat immediately.
Summary
Prep Time: 15 min + soak | Cook Time: 20 min | Total: 35 min + soak
Yield: 2 servings | Difficulty: Medium (double-frying)
Storage Notes
Don’t. Steak frites is a live show. Fries get sad. Steak overcooks. Make only what you’ll eat. If forced: reheat steak in a hot pan (30 seconds per side), fries in air fryer at 400°F for 3 minutes.
