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Steak Frites Recipe
Ash Tyrrell

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

  • 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.