Learn how to make a classic steak frites recipe complete with a creamy, herbaceous steak frites sauce, just like you’d find in a classic French bistro. Using a double-fry technique, the fries turn out golden and crisp every time. Then, my butter-basting method ensures a juicy steak with a beautifully browned crust and rich, savory flavor.
What is Steak Frites?
Steak frites, which translates to steak and fries, is a classic dish that features seared or grilled steak paired with crispy French fries. Both Belgium and France claim to have played a role in the creation of the dish. However, it was French chefs who perfected and popularized it. Today, you’ll find it on menus at French bistros and brasseries, where it’s often served as an everyday favorite rather than a meal for special occasions.
Traditionally, the steak is pan-seared or grilled and served with minimal fuss, letting the quality of the meat shine. The fries are thin-cut, golden, and crisp, usually seasoned generously with salt. Many versions are finished with a simple sauce, like herb butter, peppercorn sauce, or a creamy green herb sauce, to tie everything together. That said, the fries are just as often meant to be dipped directly into the steak juices left on the plate.
I’ve traveled the globe tasting some of the best steak in the world, including authentic steak frites in Paris, France. This homemade steak frites recipe brings those classic bistro flavors home with approachable techniques and restaurant-quality results that even beginner home cooks can achieve with ease. I’ll walk you through the entire process!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
Steak
- Steak – Hanger steak is my favorite cut of steak and the classic choice for steak frites because of its deep beefy flavor and tender texture when cooked properly. It sears beautifully and benefits from quick, high-heat cooking. That said, you can use any cut of beef you like best, such as ribeye, flank steak, skirt steak, strip sirloin, t-bone, or top sirloin.
- Salt and Pepper – Kosher salt is essential for seasoning the steak ahead of time, helping it retain moisture and develop better flavor. Then, freshly cracked black pepper adds bite without overpowering the beef.
- Neutral Oil – Use a high-smoke-point oil, such as grapeseed or avocado oil, for searing the steak without burning.
- Butter – This is added at the end of cooking to baste the steak, creating rich flavor and a glossy finish.
- Thyme and Garlic – These infuse the butter with herbal notes and depth, infusing the steak with flavor.
- Lemon – The acidity helps brighten the richness of the steak and butter.
Frites and Sauce
- Potatoes – Russet potatoes are ideal for frites. Their high starch content helps create fries that are fluffy on the inside and crisp on the outside.
- Baking Soda – This is my secret to crispier fries! A small amount of baking soda raises the pH of the potatoes, helping them break down slightly during parboiling, leading to extra-crispy fries after frying.
- Oil – Use a neutral frying oil like vegetable or peanut oil for even browning and crisp texture.
- Seasonings – Chicken bouillon powder, Osmo poultry seasoning (or a similar herb blend), and salt add savory flavor and incredible depth that elevates the fries to a new level of tasty.
- Green Herb Sauce – Mayonnaise, sour cream or Greek yogurt, Dijon mustard, lemon juice, lemon zest, garlic, parsley, chives, tarragon, salt, and pepper create a creamy, herbaceous sauce that adds an incredibly bright taste.
How to Make a Classic French Steak Frites Recipe
1. Prep the Fries
2. Fry the Potatoes
3. Cook the Steak
4. Make the Sauce and Serve
Nick’s Tips for Success
- Salt the steaks ahead of time. Seasoning the steaks 12-24 hours in advance allows the salt to penetrate deeper, resulting in better flavor and a juicier interior.
- Let the steaks come to room temperature. Pull the steaks from the fridge about 30 minutes before cooking so they cook evenly in the pan.
- Dry the fries completely. After parboiling, make sure the potatoes are fully dry before frying. Moisture is the enemy of crisp fries!
- Don’t skip the double fry. The first fry cooks the inside of the potatoes, while the second fry creates the signature golden, crunchy exterior we want.
Steak Frites Recipe
Equipment
- 1 Large Pot
- 1 Instant-Read Thermometer
- 1 Cast iron skillet
- 1 Wire Rack or Paper Towels
- 1 Sharp Knife
- 1 Cutting Board
- 1 Blender or Food Processor (or Whisk)
Ingredients
For the Steak
- 2 (8 ounce / 227 gram) hanger steak
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 2 tablespoon (30 milliliter) neutral oil, grapeseed or avocado oil
- 2 tablespoon (28 gram) butter
- 2 sprig fresh thyme
- 2 garlic clove, smashed
- 1 lemon, halved
For the Frites
- 3 (~2 pound / 900 gram) large russet potato, skin on
- 1 teaspoon (5 gram) baking soda
- 3 tablespoon (45 gram) salt, plus more for seasoning
- 1 teaspoon (5 gram) chicken bouillon powder
- ½ teaspoon (2 gram) OSMO poultry seasoning or similar herb blend
- neutral oil, for frying (vegetable or peanut oil)
For the Creamy Green Herb Sauce
- ½ cup (110 gram) mayonnaise
- ¼ cup (120 gram) sour cream or Greek yogurt
- 1 tablespoon (15 gram) Dijon mustard
- 1 tablespoon (15 milliliter) lemon juice
- zest of 1 lemon
- 4 small garlic clove
- 3 tablespoon (9 gram) fresh parsley, chopped
- 3 tablespoon (9 gram) fresh chive, chopped
- 3 teaspoon (3 gram) fresh tarragon, chopped
- salt and black pepper, to taste
Instructions
Prep the Fries
- Cut the potatoes into thin, even batons, about ¼-inch (six millimeter) thick. Rinse thoroughly, then place in a large pot with cold water, baking soda, and salt.3 large russet potato, 1 teaspoon baking soda, 3 tablespoon salt
- Bring the water to a boil. Turn off the heat, and let the potatoes soak for about three minutes, just until tender on the edges but not falling apart.
- Drain carefully, and spread the potatoes on a wire rack or paper towels. Dry completely for at least 30 minutes, or refrigerate uncovered overnight for the best results.
Fry the Fries
- Heat frying oil to 300°F (150°C). Fry the potatoes in batches for four to five minutes, until pale and flexible. Remove and drain on paper towels.neutral oil
- Increase the oil temperature to 375°F (190°C). Fry again for two to three minutes, until golden brown and crisp.
- Immediately toss the fries with chicken bouillon powder, OSMO poultry seasoning, and a generous pinch of salt.1 teaspoon chicken bouillon powder, ½ teaspoon OSMO poultry seasoning or similar herb blend
Cook the Steak
- 12-24 hours before cooking, season the steaks generously with salt. Place them uncovered in the refrigerator.2 hanger steak, kosher salt
- Before cooking, remove the steaks from the fridge and season generously with black pepper.freshly cracked black pepper
- Heat a cast-iron skillet over medium-high heat. Add neutral oil.2 tablespoon neutral oil
- Once the oil is hot, sear the steaks for three to four minutes per side for medium or two and a half to three minutes per side for medium-rare.
- During the final minute, add butter, thyme, and garlic. Squeeze half a lemon over the steaks, and spoon the foaming butter over the meat repeatedly.2 tablespoon butter, 2 sprig fresh thyme, 2 garlic clove, 1 lemon
- Remove the steaks from the pan, and let them rest for five minutes before slicing.
Make the Sauce
- While the steaks rest, blend or whisk together all the sauce ingredients until smooth and vibrant green. Chill until ready to serve.½ cup mayonnaise, ¼ cup sour cream or Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, zest of 1 lemon, 4 small garlic clove, 3 tablespoon fresh parsley, 3 tablespoon fresh chive, 3 teaspoon fresh tarragon, salt and black pepper
Plate and Serve
- Arrange a stack of fries beside or slightly under the steak. Spoon or drizzle the green herb sauce alongside or over the steak. Finish with flaky salt and a sprig of tarragon.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
Steak frites is best enjoyed fresh, but you can prep several components ahead of time to make cooking easier. The fries can be cut, parboiled, and dried up to 24 hours ahead of time and stored uncovered in the refrigerator. The green herb sauce can also be made ahead and kept chilled in an airtight container in the fridge for several days. For the best texture and flavor, cook the steak and do the final fry for the potatoes just before serving.
Store leftover steak and fries in separate airtight containers in the refrigerator for up to three days. To reheat, warm the steak gently in a skillet over low heat or enjoy it cold, sliced thin. Reheat the fries in the oven or air fryer at 400°F (204°C) until crisp. Avoid the microwave, as it will make the fries soft and rubbery.
This is perfect for Valentine’s Day! Thanks, Nick!