Steak frites recipe

Steak frites are a restaurant staple due to their simplicity and satisfying taste. But steak frites are also incredibly easy to make at home, and you’ll be so proud if you can make this dish yourself, no reservations required.

Southerners seem to love French cuisine, from buttery croissants to chocolate mousse. And although French fries aren’t native to France, they’re probably the most popular export from continental Europe (Belgium claims fame for fries). Of course, the French eat fries – they call it frites – the classic French dish is steak and fries, or steak frites.

Yes, stop into almost any bistro in Paris and you’ll find steak frites on the menu. While this combination may seem a little childish to some Americans, we can safely say that juicy steak and super-crispy fries are a dreamy combination. If you want, grab your go-to ketchup (we don’t judge), but try one of the herb-filled sauces. A nice fresh contrast to the rich, beefy steak.

Learn how to make steak frites and include this all-time favorite on your menu this week.

What are steak frites?

This dish is deceptively simple, just steak and fries. Fritte means French fries, and they are served hot and crispy with tender, juicy steak. It may also be served with special sauces, dressed-up mayonnaise, or blended butter for extra richness and flavor.

steak frites ingredients

The ingredient list for steak frites is short and simple. We recommend adding chimichurri sauce and chimichurri ailoy (sold separately).

• Kosher salt and black pepper: A delicious steak can be made with just a few simple seasonings.
• Smoked paprika and cumin powder: It does triple duty, giving fries, steak, and aioli a deep, smoky flavor, but you don’t have to use it if you don’t want it. Salt and pepper are also great.
• Frozen shoestring fries: There are many brands of frozen fries available. Choose your favorite.
• Bone-in ribeye steak: We like the flavor and texture of ribeye, but you can also choose steak or another cut of beef. It could be a NY strip, or it could be a hanger or skirt steak. However, if you choose a different cut, you will need to adjust the cooking time.
• Olive oil: Use a hot skillet to make sure the steak cooks properly without sticking.
• mayonnaise: Mayonnaise, or aioli, is traditionally served as a dipping sauce for fries or steak. Dressed up with a bright and tangy chimichurri, you can use regular mayonnaise or try your hand at making your own sauce.

For chimichurri you will need:

• Fresh herbs: Fresh parsley leaves and fresh oregano leaves are tender and flavorful and are the perfect combination for this sauce.
• Sherry vinegar: It’s a complex vinegar that adds brightness and zest to sauces, but isn’t as assertive as other options. Red wine vinegar is a good alternative.
• Garlic (peeled and crushed): It adds depth of flavor and adds a touch of fresh garlic to the sauce. It adds a punch to the sauce, especially when combined with fatty steak or mayonnaise.
• Honey: The subtle sweetness makes the chimichurri more mellow.
• Kosher salt and black pepper: For seasoning.
• Olive oil: Add to other ingredients and blend into a nearly smooth paste.

How to make steak frites

This recipe is easy to make at home and you’ll love it. Here’s an overview of the process: The complete recipe is below.

• Step 1. Make the chimichurri. Combine all ingredients except oil in a food processor or blender. Slowly add the olive oil and mix until you get the desired texture.
• Step 2. Cook the fries. Spread the frozen fries on a baking sheet and season with a mixture of salt, pepper, cumin, and paprika. Bake until the fries are golden brown and crispy. Stir, flip, and rotate the fries at least twice while baking to ensure they are cooked on all sides without burning.
• Step 3. Season the steak. Once the steak has reached room temperature, season with the remaining spice mixture. Grill the steak in a cast iron skillet until the skin is deep brown and crispy. For a rare steak, aim for an internal temperature of 120°F (resting the steak will increase the internal temperature). If you want more doneness, continue cooking. Remove the steak from the pan and let it rest for a few minutes before slicing.
• Step 4. Make the mayonnaise mixture. Mix some of the chimichurri and mayonnaise. Add some of the spice mixture.
• Step 5. Finish and serve: Slice the steak and serve with chimichurri. Also serve with warm fries (mix again with remaining spice mixture) and mayonnaise mixture.

Do steak frites need sauce?

Steak frites are usually served with some sort of sauce, but the exact accompaniments are up to you (or the chef preparing the dish). The tender, meaty steak pairs beautifully with the bright, tangy chimichurri. It also adds so much flavor to the aioli.

If you want to step up the French element even more, consider a compound butter or sauce gribiche as well.

Tips for making the best steak frites

This dish is relatively simple, but there are a few things you can do to make it even more delicious. Here’s some wisdom our test kitchen had to share.

• hang on: Bringing the steak to room temperature before cooking will help it cook more evenly throughout. It is also important for perfect doneness and dough. If the steak is too cold, the fat will solidify and the meat won’t sit flat in the pan.
• Do not flip: Be patient and wait until the steak is browned. Wait until it’s nice and golden brown before flipping it for the first time.

How to store steak frites

Refrigerate leftovers in an airtight container for up to 2 days. Reheat the steak and fries in the oven or air fryer until crispy.

Chimichurri and aioli can be made up to 2 days in advance. Store tightly closed in an airtight container and stir well before serving.