Steak Frites

A seared strip steak topped with herb butter, served with crisp twice-fried French fries and a garlic aioli. The Paris bistro classic at home. Serves 2.

Naturally gluten-freeHigh-proteinNo added sugar

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

  • Prep 30 min
  • Cook 30 min
  • Total 1 hr
  • Yield 2 servings
  • Level Project

Updated

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Sliced seared steak with herb butter beside golden French fries and a dish of aioli

Steak frites is the simplest great bistro dinner: a well-seared steak, a pat of herb butter melting over it and a pile of thin, crisp fries. The fries are fried twice, first at a lower temperature to cook them through and then hotter to crisp them.

Serve with a quick garlic aioli for dipping, as they do in Paris.

Instructions

  1. Soak the potatoes. Soak the cut potatoes in cold water for 30 minutes, then drain and dry very well.
  2. First fry. Heat 2 inches of oil to 325°F. Fry the potatoes in batches 4 to 5 minutes, until soft but pale. Drain on a rack.
  3. Cook the steaks. Season the steaks. Sear in a very hot cast-iron skillet with the oil, 3 to 4 minutes per side, to 130°F for medium-rare. Rest 5 minutes topped with herb butter.
  4. Second fry. Raise the oil to 375°F and fry the potatoes again 2 to 3 minutes, until golden and crisp. Drain and sprinkle with flaky salt.
  5. Serve. Stir the aioli together. Slice the steaks and serve with the fries and aioli.

Nutrition per serving (estimated)

1670Calories
61 gCarbohydrates
8 gFiber
53 gNet carbs
76 gProtein
125 gFat

Includes an estimated 1 tablespoon of frying oil absorbed per serving. Estimated per serving, based on 2 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeFor twoNo added sugar

Tips

  • Drying the potatoes well keeps the oil from spattering and makes crisper fries.
  • A hanger or skirt steak is the traditional French choice; strip steak is easier to find.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Best right away. Refrigerate leftover steak up to 4 days and fries up to 2 days; reheat the fries in a 400°F oven or the air fryer for 5 minutes.

Questions about this recipe

Why fry potatoes twice?
The first, cooler fry cooks the inside; the second, hotter fry makes the outside crisp.
Can I bake the fries?
Yes. Toss with oil and bake at 425°F for 30 to 35 minutes, turning once.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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