Beef Dinner Steak Frites

The butter was sizzling too loudly, and my apartment smelled like a French bistro at midnight. I'd been attempting to recreate that perfect steak frites from our Paris trip, burning through three batches of potatoes before getting somewhere close. My roommate wandered in, drawn by the searing meat aroma, and we ended up eating standing up at the counter because I'd forgotten to set the table.

Last winter, during a particularly brutal snowstorm, I made this for dinner while watching old movies. The double frying method felt excessive until I took that first bite of impossibly crispy potato. Something about the combination of hot steak, melted butter, and salty fries just makes everything better.

Ingredients

• 4 ribeye or sirloin steaks: Ribeye brings more marbling and flavor, while sirloin offers leaner eating. Let them sit at room temperature for 30 minutes before cooking.
• 1 tbsp olive oil: You need oil with a high smoke point for the sear, but dont overcrowd the pan or youll steam the meat instead.
• Salt and black pepper: Be generous here. The crust forms from salt meeting the hot pan, so season right before cooking.
• 4 tbsp unsalted butter: Softening this to room temperature makes mixing effortless. Salted butter works too but adjust your seasoning accordingly.
• Fresh parsley and chives: These fresh herbs cut through the rich butter and beef. Dont skip them.
• 1 tsp lemon juice: A tiny bit of acid brightens the whole butter compound and balances the fat.
• 1 garlic clove: One small clove is plenty. You want it to enhance, not overwhelm.
• 4 large russet potatoes: Russets have the right starch content for crisp fries. Soaking them removes excess starch that can make fries soggy.
• Vegetable oil: Peanut oil or canola work beautifully for frying. Maintain the proper temperature for the best texture.

Instructions

Master the double fry technique:

Cut your potatoes into 1/4 inch sticks, then soak them in cold water for at least 30 minutes to remove starch. Pat them completely dry with towels. Heat oil to 325°F and fry for 4 to 5 minutes until pale and tender. Drain on paper towels. Then crank the heat to 375°F and fry again for 2 to 3 minutes until golden. Season immediately while hot.

Prepare the herb butter:

Mix softened butter with chopped parsley, chives, lemon juice, minced garlic, and a pinch of salt until fully combined. Shape into a log using plastic wrap and refrigerate until firm. This can be made days ahead.

Sear the steaks perfectly:

Pat steaks dry and season generously with salt and pepper. Heat olive oil in a skillet over high heat until smoking slightly. Sear for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes topped with herb butter.

Plate it all together:

Arrange hot fries alongside each steak. Let the melting herb butter cascade over the meat. Scatter fresh parsley on top and serve while everything is piping hot.

Pin it

My sister asked for the recipe after that dinner, saying she'd never tasted steak with such depth of flavor at home. Now it's her go to for special occasions, and she texts me photos every single time.

Choosing the Right Cut

Ribeye delivers more marbling and intense beef flavor, while sirloin remains leaner with a tighter grain. Both work beautifully here. Look for steaks at least 1 inch thick with good fat distribution.

Oil Temperature Matters

Too cool and your fries absorb excess oil, turning greasy and limp. Too hot and they burn before cooking through. A kitchen thermometer takes the guesswork out of perfect frying every time.

Timing Everything Right

The fries can be fried twice and kept warm in a low oven while you finish the steaks. The herb butter should come out of the fridge just before serving so it melts beautifully over the hot meat.

• Start your potatoes first since the double fry takes longer
• Make the herb butter up to three days in advance
• Always rest your meat before serving

Pin it

Some nights deserve this kind of effort, the kind that lingers in memory long after the plates are empty.

Common Recipe Questions

→ What cut of beef works best for steak frites?

Ribeye and sirloin steaks are excellent choices for their balance of tenderness and flavor. Ribeye offers rich marbling while sirloin provides leaner beefy flavor. Both cuts respond beautifully to high-heat pan-searing.

→ Why double-fry the potatoes?

Double-frying creates perfectly crisp fries. The first fry at lower temperature cooks the potatoes through, while the second fry at higher heat creates the golden crispy exterior. This technique ensures fluffy interiors and crunchy exteriors.

→ How do I know when the steak is done?

Use a meat thermometer for accuracy: 130°F for rare, 135°F for medium-rare, 145°F for medium. Alternatively, touch test—steak feels soft like raw meat for rare, slightly yielding for medium-rare, and firmer for well-done.

→ Can I prepare the herb butter in advance?

Absolutely. The herb butter can be made up to a week ahead and stored refrigerated. It also freezes beautifully for up to three months. Bring to room temperature before serving for easy melting over hot steaks.

→ What wine pairs well with steak frites?

Full-bodied red wines like Bordeaux, Cabernet Sauvignon, or Malbec complement the rich beef. For something lighter, a Côtes du Rhône or Merlot works beautifully. The tannins help cut through the butter and enhance the beef's flavor.

→ Can I oven-bake the fries instead of frying?

Yes, toss cut potatoes with oil and bake at 425°F for 25-30 minutes, flipping halfway. They won't be quite as crispy as fried, but still delicious. For extra crunch, increase temperature to 450°F for the last 5 minutes.