Introduction of Steak Frites Recipe

I’ve made a lot of meals at home, but nothing makes me feel like I’m dining in a cozy French bistro quite like steak frites. The first time I cooked this dish, I was chasing the memory of a restaurant dinner that truly impressed me.

The steak was juicy, the fries were perfectly crispy, and that lemon herb butter? Oh wow. I knew I had to recreate it. After a few tries, I nailed it—and now it’s one of my go-to indulgent dinners.

Ingredients

Here’s what you’ll need to make tender steak, crispy fries, and that dreamy herb butter. Use fresh ingredients for the best flavor—trust me, it makes a big difference.

For the Herb Butter:

½ cup unsalted butter, softened – Whipping it adds airiness and helps flavors blend
1 tsp chopped fresh rosemary – Don’t skip this; it gives the butter a woodsy flavor
1 tsp chopped fresh thyme – Adds an earthy aroma that complements steak
2 green onions, finely chopped – Gives a mild, fresh crunch
2 garlic cloves, minced – Adds that rich savory depth
1 tsp lemon zest + 1 tsp lemon juice – For brightness and balance
Coarse salt and black pepper to taste – Brings everything together

For the Fries:

3 large russet potatoes – Use fresh, not frozen, for the perfect texture
Coarse salt to taste – Sprinkle right after frying while hot

For the Steak:

2 New York strip steaks – Nicely marbled for rich flavor
2 tbsp olive oil – High smoke point, great for searing
3 fresh thyme sprigs – Helps flavor the butter during basting
2 garlic cloves, smashed – Infuses the butter with extra depth
2 tbsp unsalted butter – For that luscious basting finish
Coarse salt and freshly cracked pepper – Season generously

Note: Serves 2 very generously or up to 3 smaller portions, depending on appetite.

Variations

Want to put your own spin on this classic? Here are a few ways I like to switch it up depending on who I’m cooking for.

Dairy-Free: Swap butter with dairy-free plant butter. Still delicious!
Garlic Parmesan Fries: Toss hot fries with grated parmesan and garlic powder.
Spicy Kick: Add red pepper flakes to the herb butter for a little heat.
Lean Protein: Use sirloin or flank steak for a lighter version.
Fresh Herbs Swap: Try parsley and basil if you don’t have rosemary or thyme.

Cooking Time

Quick enough for a weeknight treat, yet fancy enough for date night!

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: ~27 minutes

Equipment You’ll Need

These are the tools I always pull out when I make steak frites at home:

Large frying pan or cast iron skillet – For that perfect steak sear
Stand mixer or hand mixer – Helps whip the herb butter evenly
Deep fryer or large pot – For double-frying the fries to golden crispiness
Tongs – Makes flipping the steak easy and mess-free
Sharp knife and cutting board – For prepping herbs, garlic, and slicing steak
Parchment paper – Helps absorb extra oil from the fries

How to Make Steak Frites?

Let’s walk through each step of this indulgent dish. I like prepping the herb butter first to let the flavors develop while I cook.

Make the Lemon Herb Butter

Start with soft, room-temperature butter. Using a stand mixer, whip the butter on high for about 5–7 minutes until light and fluffy. Add in your chopped rosemary, thyme, green onions, garlic, lemon zest, and lemon juice. Season it with salt and black pepper. Mix it all until everything looks evenly blended. Set it aside or keep it in the fridge until you’re ready to use.

Prepare the Fries

Wash and peel the potatoes, then cut them into thin matchsticks. Soak them in cold water for at least 10 minutes to remove excess starch (this helps them crisp up). Drain and pat them very dry. Heat oil in a deep fryer or pot to 300°F. Fry in batches for about 3 minutes—they’ll be pale but slightly soft. Remove and rest them on a tray with parchment paper. Increase the oil to 350°F and fry again for 3–5 minutes until beautifully golden. Toss with salt immediately.

Sear the Steak

Season the steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat until it starts to smoke. Carefully place the steaks in the pan, reduce heat to medium, and sear for 2–3 minutes. Flip the steaks, then add garlic, fresh thyme, and butter. Spoon the sizzling butter over the steak as it finishes cooking, another 2–4 minutes depending on your preferred doneness. Let the steak rest for 3–4 minutes before slicing.

Plate and Serve

Arrange your crispy fries beside the juicy steak. Top the steak with a generous spoonful of lemon herb butter—it’ll melt right into the meat. For a final touch, sprinkle flaky sea salt or fresh herbs over the top. It looks and tastes like a bistro meal!

Additional Tips for Making this Recipe Better

Here’s what I’ve learned through trial, error, and taste-testing with friends:

Make the herb butter in advance—it stores well and deepens in flavor overnight.
Don’t crowd the fryer. Fry in small batches so the oil stays hot and the fries stay crisp.
Use a meat thermometer for perfect doneness. 130°F for medium-rare is my sweet spot.
Resting the steak is a must—it keeps all those tasty juices locked in.
For even crispier fries, soak them longer (up to an hour) before the first fry.

How to Serve Steak Frites?

I usually serve this dish straight on a large plate, steak to one side, fries on the other. Top the steak with herb butter just before serving so it melts beautifully. You can add a handful of arugula with a lemon vinaigrette for a pop of freshness. A glass of red wine, like Cabernet Sauvignon, really brings it all together. Want more sauce? Try dipping fries in béarnaise or aioli!

Nutritional Information

Here’s a general idea of what you’re getting in each serving:

Calories: ~528 kcal
Protein: ~25g
Carbohydrates: ~33g
Fat: ~34g

This can vary depending on portion size and ingredient swaps.

Make Ahead and Storage

Fries: Store leftover fries in an airtight container in the fridge. Reheat at 350°F in the oven for 5–6 minutes until crispy again.
Steak: Wrap and refrigerate leftovers for up to 3 days. Reheat in a skillet with a bit of butter to bring back the flavor.
Herb Butter: Store in the fridge for a week or freeze for up to 3 months. It’s great on grilled veggies, fish, or warm bread too.

Why You’ll Love This Recipe?

Steak frites isn’t just another meat-and-potatoes dinner—it’s something special. Here’s why it’s a favorite in my house:

Crispy and Juicy Combo: The fries are golden perfection and the steak is buttery and tender.
Feels Fancy, Easy to Make: You’ll feel like a restaurant chef, but it’s totally doable in your kitchen.
Endless Flavor Options: Change up the herbs, add spice, or swap the steak cut.
Perfect for Any Occasion: Date night, celebration, or “just because”—this recipe works every time.
Leftovers You’ll Love: Everything reheats beautifully and that butter lasts for months.

Ash Tyrrell