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Classic Steak Frites with Herb Butter: Restaurant Quality at Home

Close-up of perfectly cooked, sliced steak frites topped with bright green herb butter, served next to a pile of golden french fries.
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Recreate the timeless French bistro experience with this recipe for perfectly seared, juicy steak and ultra-crispy, double-fried homemade fries. Finish this impressive meal with a simple, flavorful herb butter.

Ingredients

Scale
  • 2 (8 ounce) ribeye or New York strip steaks, 1 inch thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pound Russet potatoes, peeled and cut into 1/4-inch thick matchsticks
  • 4 cups vegetable oil, for frying
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 clove garlic, minced

Instructions

  1. Prepare the herb butter: In a small bowl, combine the softened butter, chopped parsley, thyme leaves, and minced garlic. Mix well until fully incorporated. Set aside or refrigerate until ready to use.
  2. Prepare the potatoes for the first fry: Place the cut potatoes in a large bowl and cover completely with cold water. Let them soak for at least 30 minutes to remove excess starch. Drain the potatoes thoroughly and pat them completely dry with paper towels. This step is key for crispy fries.
  3. First fry (Blanching): Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the potatoes in batches, ensuring you do not overcrowd the pot. Fry for 5 to 7 minutes until the potatoes are soft and pale yellow, but not browned. Remove with a slotted spoon and drain on a wire rack lined with paper towels. Let cool completely, about 20 minutes.
  4. Season the steak: Pat the steaks dry with paper towels. Season both sides generously with coarse salt and black pepper.
  5. Sear the steak: Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place the steaks in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare, depending on thickness. For a restaurant-style crust, press the steak down gently with a spatula during the last minute of searing.
  6. Rest the steak: Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 8 to 10 minutes.
  7. Second fry (Crisping): Increase the oil temperature to 375°F (190°C). Carefully return the blanched potatoes to the hot oil in batches. Fry for 2 to 4 minutes until they are deep golden brown and crisp. Remove immediately and drain on fresh paper towels. Sprinkle lightly with salt.
  8. Serve: Slice the rested steak against the grain. Arrange the steak slices and a generous portion of crispy fries on each plate. Place a dollop of the prepared herb butter on top of the warm steak so it melts over the meat. Serve immediately.

Notes

  • For the crispiest homemade fries, ensure the potatoes are completely dry before the first fry.
  • If you prefer a different sauce, substitute the herb butter with a simple Chimichurri or a classic Peppercorn Sauce.
  • Use a meat thermometer to check for doneness: 130°F for medium-rare.

Nutrition

Find it online: https://pureplatepath.com/classic-steak-frites-recipe-bistro-dinner/