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Steak frites are a classic French dish that pairs a juicy ribeye with crispy fries coated in garlic butter, and a rich, flavorful béarnaise sauce on top! This indulgent recipe features timeless, bold flavors for a restaurant-quality dinner at home.
For other delicious steak recipes, try my Bavette steaks, Steak Au Poivre, and Ribeye Steak Sandwich with Chimichurri next.
This is truly the best steak frites recipe ever! I’ve been to Paris twice and this recipe rivals every iteration I’ve had there. The buttery, succulent steaks are cooked to perfection with homemade crispy french fries and one of the most deliciously creamy béarnaise sauces.
I absolutely love making steak frites at home because it feels like you’re bringing a piece of Paris into your kitchen!
Rib eye steak is my go-to cut for this dish. It’s juicy, flavorful, and cooks up perfectly with a quick sear, but you can use other cuts. (see below, I provide a full guide on what types of meats to use) And those crispy fries? They’re double-fried for extra crunch, which makes all the difference.
Plus, you can’t forget the béarnaise sauce! It’s creamy, tangy, and the perfect companion to both the steak and fries. I add a little garlic to it too for a little extra flavor. SO delicious!
Cooking steak is deceptively easy and I show you exactly how to achieve a tender juicy steak with the perfect crust in no time. Oh and if you have any of my steak herb butter (a delicious garlic and herb compound butter) on hand, pull that out and use it here too!
Bon Appetit!
Table of Contents
Why You’ll Love This Steak Frites Recipe
Restaurant-quality: Whether you’re making this for a special occasion or just want to fancy up a weeknight dinner, this recipe brings that restaurant-quality experience right to your kitchen.
Very Flavorful: The rich, buttery béarnaise sauce complements the juicy ribeye and crispy fries for a classic dish that’s beyond delicious!
Great recipe for date night! This recipe is amazing to impress a date on valentine’s day or just a romantic night in.
The Best French Fries: The fries are extra crispy thanks to the double frying method, giving you that perfect texture in every bite. Plus, the creamy bernaise sauce is the perfect dipping sauce. It’s SO good.
What is Steak Frites?
Steak frites (pronounced “stayk freet”) is French for “steak and fries.” The dish has origins in France and Belgium. You can use any cut of beef you prefer but it’s always paired with fries.
It is also traditionally served with hollandaise or béarnaise sauce but feel free to sauce with your favorite steak sauce.
Best Steak for Steak Frites
The best steaks for steak frites are ribeye, New York strip steak, hanger steak, and skirt steak – each offering a good balance of tenderness and flavor. Ribeye provides rich marbling and juiciness, while New York strip is leaner but still flavorful. Hanger steak and skirt steak are more affordable with a beefy taste, though slightly chewier.
Steak Frites Ingredients
See the recipe card for full information on ingredients and quantities.
- Russet Potatoes – These are the best potatoes for crispy fries with a fluffy interior.
- Parsley – Fresh parsley adds a pop of color and subtle herbiness to the fries.
- Garlic cloves – Diced for the garlic butter that coats the fries.
- Parmesan – This adds a salty, savory kick to the fries.
- Butter – We use butter in both the fries and béarnaise sauce for rich flavor.
- Vegetable Oil – Use this oil for cooking the fries to golden perfection. You can use any neutral high smoke point oil.
- Ribeye Steak – A juicy, well-marbled cut that develops a mouthwatering crust.
- Seasoning – I use salt, pepper, garlic powder to enhance the steak’s natural flavor.
- Garlic – Add garlic to the steak pan for extra aromatics during basting.
- Rosemary – Fresh rosemary brings a fragrant, earthy note to the steak while basting.
Bearnaise Sauce
- Red Wine Vinegar – This adds a tangy, acidic base to the sauce. You can also use white wine vinegar or even white wine.
- Shallot – Minced for a mild, sweet onion flavor.
- Tarragon – Chopped fresh for that signature béarnaise flavor. If you can’t find this at your grocery store, you can use rosemary in its place.
- Egg yolks – This is key to creating the creamy texture of the sauce.
- Butter – The base of the béarnaise sauce, adding richness and body.
- Lemon juice – This citrus juice brings a bright, fresh acidity to balance the sauce.
- Kosher salt – Be very conservative with the salt here! Season to taste but a little goes a long way!
Substitutions
Frozen Fries: If you’re short on time, frozen fries work just fine. Just make sure to cook them according to the package instructions and toss them in garlic butter for added flavor.
Steak: You can substitute ribeye with tenderloin, NY strip, or flank steak, depending on your preference. Each cut offers a different texture, but all work great for steak frites.
Sauce: If you’re not a fan of béarnaise sauce, garlic aioli is a great alternative. It adds a creamy, garlicky twist that pairs well with both the steak and fries.
How to Make Steak Frites
Make the Béarnaise Sauce
Step 1: Season ribeye with salt, pepper, and garlic powder. Set aside.
Step 2: Combine red wine vinegar, shallots, black pepper, and 1 tbsp tarragon in a saucepan. Boil and reduce for 5-7 minutes, until 2 tbsps of liquid remain. Pour into a heat safe glass or metal bowl and let cool. Add 1 tbsp water and egg yolks, whisk to combine.
Step 3: Place the bowl over boiling water and whisk on low heat until thickened, about 7-10 minutes.
Step 4: Slowly whisk in butter, 1 tbsp at a time, until emulsified. Remove from heat once all the butter is added, stir in lemon juice and remaining tarragon. Set aside.
Prepare the Fries
- Steps 5-8: Wash, peel, and slice potatoes into 1/4 inch fries. Soak in cold water for 30 minutes, then drain and pat dry. Combine melted butter, parsley, garlic, and parmesan in a bowl for the garlic butter.
Step 9: Preheat oil to 300°F. Fry fries in batches for 6 minutes.
Step 10: Preheat oil to 300°F. Fry fries in batches for 6 minutes, then drain excess oil on paper towels. Increase oil temperature to 380°F. Fry again for 5 minutes, until golden. Toss fries in garlic butter.
Cook the Steak
Step 11: Heat a pan or cast iron skillet over medium-high heat. Sear the steak for 3-4 minutes per side, until desired doneness.
In the last minute, add butter, rosemary, and garlic to the pan. Baste the steak with melted butter. Let steak rest for 10 minutes before slicing against the grain.
How to Serve
Serve steak with fries and pour béarnaise sauce on top. Use extra sauce as a dip for the fries.
You can also serve a simple green salad with a creamy balsamic vinaigrette for some veggies. I like to pair steak frites with grilled veggies, too, especially in the summertime! These sides complement the richness of the steak and fries without overwhelming the dish.
Pro Tips
Please use a candy thermometer to measure the temperature of the oil when cooking the french fries! Getting the oil temperature just right can be the different between soggy and crispy fries! This is critical.- Do not skip the double-fry. Soaking the fries in cold water and frying them twice (first at a lower temperature, then higher) gives them that perfect crunchy texture.
- Let the steak rest. After cooking, allow the ribeye to rest for about 10 minutes before slicing. This helps the juices redistribute, making the steak more tender and flavorful.
- Control the béarnaise sauce heat carefully. When making the béarnaise, keep the heat low while whisking the egg yolks to avoid scrambling them. Slow and steady ensures a smooth, creamy sauce.
- Baste the steak with butter, garlic, and rosemary. During the last minute or two of cooking, basting the steak with melted butter and aromatics adds an extra layer of flavor and helps achieve a rich, golden crust.
- Use a meat thermometer. If you’re unsure about the doneness of your steak, a meat thermometer can be a lifesaver. Aim for 130-135°F for medium-rare, or adjust according to your preference.
- Serve the béarnaise sauce warm. Béarnaise is best served fresh and warm. If it cools too much, you can gently reheat it over a double boiler, whisking to bring it back to life.
Storing Leftovers
To store steak frites, place the steak and fries in separate airtight containers and refrigerate for up to 3 days. To reheat the steak, warm it in a skillet over medium heat with a bit of butter, or in the oven at a low temperature to avoid overcooking. The fries can be reheated in an air fryer or oven at 400°F for a few minutes to restore their crispiness.
Béarnaise sauce is best fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it over low heat, whisking constantly to maintain its texture.
FAQ
You can make the béarnaise sauce a few hours in advance and store it in the fridge. The fries can also be prepped by slicing and soaking them in cold water ahead of time, but fry them fresh for the best texture.
Streak frites is made with any cut of beef. Popular options include ribeye, sirloin, or NY strip. However, other cuts like tenderloin or flank steak can also be used, depending on preference.
The first fry at a lower temperature cooks the fries through, while the second fry at a higher temperature crisps them up. This double-fry method ensures the perfect combination of a soft interior and a crunchy exterior.
You can slice the ribeye steak against the grain for tender bites, and enjoy it alongside the crispy, double-fried fries. Dip both the steak and fries into the rich, creamy béarnaise sauce for an extra burst of flavor. It’s a perfect balance of savory, crispy, and creamy in every bite!
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Steak Frites Recipe
Equipment
- Large Pot or deep fryer
- Cast Iron Skillet or Heavy-Bottomed Pan
- Candy Thermomete (for measuring oil temperature for french fries)
Ingredients
- 2 Russet Potatoes
Garlic Butter for French Fries
- 1 tbsp Parsley
- 2 Garlic cloves, (minced)
- 2 tbsp Parmesan
- 3 tbsp Butter
- Vegetable Oil, for frying
Steak Ingredients
- 1 lb Ribeye Steak
- Salt and Pepper, (to taste)
- 1/2 tsp Garlic Powder
- 2 cloves Garlic
- 2 sprigs Rosemary
Bearnaise Sauce
- 1/4 cup Red Wine Vinegar
- 1/2 tsp Black Pepper
- 1 Shallot, (minced)
- 2 tbsp tarragon, (chopped)
- 2 Egg Yolks
- 1/2 cup Salted Butter
- 2 tsp Lemon Juice
- 1 clove Garlic, (minced)
- Kosher salt, (to taste)
Instructions
- Season Ribeye with salt, pepper, and garlic powder. Set aside.
- Make the bearnaise sauce. Add red wine vinegar, minced shallots, black pepper, and 1 tbsp tarragon to a saucepan over medium heat. Bring to a boil and reduce for 5-7 minutes, until there’s only 2 tbsps of liquid left. Pour into a heat safe glass or metal bowl and allow it to cool completely.
- Once cooled, add 1 tbsp of water and egg yolks. Whisk to combine.
- Add about 1 inch of water to a small saucepan. Bring to a boil and set the metal bowl on top of the pan. Reduce the heat to low and whisk until the mixture thickens, about 7-10 minutes. The eggs should become frothy and bubbly.
- Begin adding butter, 1 tbsp at a time, whisking constantly to emulsify into the liquid. Be careful not to overcook the egg yolks.
- Once all of the butter is added, remove the bowl from the saucepan and taste for salt. Add in lemon juice, remaining 1 tbsp of tarragon, and minced garlic and whisk together. Set aside.
- Now prepare the French fries. Wash the potatoes with cold water, then pat dry. Peel and slice potatoes into 1/4 inch French fries. Place potatoes into a bowl of cold water for 30 minutes. Drain and rinse the fries in cold water. Pat the fries dry with a paper towel.
- While the French fries are chilling, prepare the garlic butter for the French fries. Combine melted butter, parsley, garlic cloves, and parmesan in a small bowl. Mix together and set aside.
- Preheat a pot of oil to 300 degrees F. You’ll need at least 2 inches of oil. Add fries to the oil in batches. Fry the first batch for 6 minutes. Remove from the pan with a slotted spoon onto a paper towel lined plate. Repeat with the remaining batches.
- Increase the oil temperature to 380 degrees F and fry the French fries again for 5 minutes, until golden brown. Place onto paper towels to drain excess grease. Then place into a large bowl and coat with the garlic butter.
- Now make the steak – Heat a large pan or cast iron skillet over medium high heat. Get the pan nice and hot, then add the steak. Cook for 3-4 minutes on both sides, until desired doneness (you can also insert a meat thermometer here to ensure it’s done to your liking). During the last 1-2 minutes of cooking, add 2 tbsp of butter to the pan along with a sprig of rosemary and a garlic clove and baste the steak with the melted butter.
- Remove the ribeye from the skillet and allow it to rest for 10 minutes, then slice meat against the grain.
- Serve with the French fries and pour the béarnaise sauce on top and use the remainder of the sauce as a dip for the fries.
Notes
- Please use a candy thermometer to measure the temperature of the oil when cooking the french fries! Getting the oil temperature just right can be the different between soggy and crispy fries! This is critical.
- Do not skip the double-fry. Soaking the fries in cold water and frying them twice (first at a lower temperature, then higher) gives them that perfect crunchy texture.
- Let the steak rest. After cooking, allow the ribeye to rest for about 10 minutes before slicing. This helps the juices redistribute, making the steak more tender and flavorful.
- Control the béarnaise sauce heat carefully. When making the béarnaise, keep the heat low while whisking the egg yolks to avoid scrambling them. Slow and steady ensures a smooth, creamy sauce.
- Baste the steak with butter, garlic, and rosemary. During the last minute or two of cooking, basting the steak with melted butter and aromatics adds an extra layer of flavor and helps achieve a rich, golden crust.
- Use a meat thermometer. If you’re unsure about the doneness of your steak, a meat thermometer can be a lifesaver. Aim for 130-135°F for medium-rare, or adjust according to your preference.
- Serve the béarnaise sauce warm. Béarnaise is best served fresh and warm. If it cools too much, you can gently reheat it over a double boiler, whisking to bring it back to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite meals to order when I go to a steakhouse, the fact that I can make this at home and it’s better! Saved me some money and learnedsomething new in the kitchen, Thank you Britney!