Beef Dinner Steak Frites (Printable)

Classic French bistro dish with juicy pan-seared steak, golden crispy fries, and herb butter ready in under an hour.

# What You’ll Need:

→ Steak

01 - 4 boneless ribeye or sirloin steaks (8 oz each)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper

→ Herb Butter

04 - 4 tbsp unsalted butter, softened
05 - 1 tbsp fresh parsley, finely chopped
06 - 1 tsp fresh chives, finely chopped
07 - 1 tsp lemon juice
08 - 1 garlic clove, minced
09 - Pinch of salt

→ Frites

10 - 4 large russet potatoes
11 - Vegetable oil for frying
12 - Salt to taste

→ Garnish

13 - Fresh parsley, chopped

# How-To Steps:

01 - Peel and cut the potatoes into 1/4-inch thick sticks. Rinse under cold water to remove excess starch, then soak in a bowl of cold water for at least 30 minutes. Drain and pat completely dry with kitchen towels.
02 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F. Fry the potatoes in batches for 4-5 minutes until pale and just tender. Remove with a slotted spoon and drain on paper towels.
03 - Increase oil temperature to 375°F and fry the potatoes again in batches until golden and crisp, about 2-3 minutes. Drain immediately and season with salt.
04 - In a small bowl, combine softened butter, parsley, chives, lemon juice, minced garlic, and a pinch of salt. Mix thoroughly until well combined. Shape into a log using plastic wrap and refrigerate until firm.
05 - Pat steaks completely dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
06 - Heat olive oil in a large skillet or grill pan over high heat. Sear the steaks for 3-4 minutes per side for medium-rare doneness, adjusting time as needed for preferred doneness.
07 - Transfer steaks to a plate and top each with a slice of herb butter. Let rest for 5 minutes to allow juices to redistribute.
08 - Divide the fries among plates. Place a steak on each plate, allowing the herb butter to melt over the top. Garnish with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • Restaurant quality results in your own kitchen without reservations
  • The herb butter trick transforms good steaks into something unforgettable
02 -
  • Dry potatoes thoroughly before frying. Any water creates dangerous splattering and prevents crispiness.
  • Let your steaks rest after cooking. Cutting too soon spills all those juices onto the plate.
03 -
  • Don't move the steaks while searing. Let them develop a crust undisturbed.
  • Season fries immediately out of the fryer while oil clings to the surface.

Go Back