There are certain dinners that look like something I should be ordering at a restaurant rather than making in my own kitchen.
Steak frites is definitely one of them.
A beautifully seared ribeye, a mountain of hot crispy French fries, and a little bowl of garlicky aioli on the side—it sounds fancy enough for date night, but the actual idea couldn’t be simpler.
Steak and fries.
That’s it.
The difference is in how you cook them.
What Is Steak Frites?
“Steak frites” literally means steak and fries, and it’s a classic French bistro-style combination.
There are plenty of variations, particularly when it comes to the cut of beef. This version uses a big, well-marbled ribeye steak, paired with homemade double-fried russet potato fries and garlic aioli.
And personally, I think that’s exactly why the dish works so well.
The steak is rich and buttery.
The fries are salty and crisp.
The garlic aioli gives you something creamy for dipping.
Nothing needs to be complicated when those three things are sitting on the same plate.
Ingredients You’ll Need
For 4 servings, you’ll need:
- 3 large russet potatoes (about 3 pounds)
- Refined peanut oil, for frying
- 1 ribeye steak (2–2½ pounds), at room temperature
- 2 teaspoons kosher salt, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- Freshly cracked black pepper
- Garlic aioli, for serving
That’s the entire main recipe.
No unnecessary extras.
5 Steps to Make Steak Frites
Step 1: Cut and Soak the Potatoes
Start by filling a large bowl with ice and water.
Peel:
3 large russet potatoes (about 3 pounds).
Cut them lengthwise into approximately ⅓-inch-thick sticks.
Add the cut potatoes to your bowl of ice water and let them soak for:
15 minutes.
This isn’t just an optional waiting period.
Soaking helps remove excess surface starch, which contributes to crispier fries and helps prevent the potatoes from sticking together during frying.
After 15 minutes, drain the potatoes.
Then pat them completely dry.
And I mean completely.
We’re about to put these potatoes into hot oil, so this isn’t the moment to leave them dripping wet.
Step 2: Give the Fries Their First Fry
Add refined peanut oil to a large, heavy pot and attach a deep-fry thermometer.
Heat the oil over medium-high heat until it reaches:
300°F.
Working in batches, carefully add the dried potato sticks.
Cook each batch for approximately:
3–4 minutes.
Here’s the slightly strange part:
You don’t want beautifully golden fries yet.
During this first fry, the potatoes should begin softening but shouldn’t brown.
Once they’re ready, transfer them to a paper-towel-lined sheet pan.
They may not look particularly exciting right now.
Give them time.
Their second trip into the oil is where the magic happens.
Step 3: Sear the Ribeye
While you’re working on the fries, heat a large skillet over high heat.
Pat your room-temperature 2–2½-pound ribeye dry.
Season it all over with the 2 teaspoons kosher salt.
Add:
1 tablespoon extra-virgin olive oil
to the skillet.
Once the oil is just smoking, carefully add the steak.
For medium-rare, cook it for approximately:
4–6 minutes per side, depending on the thickness of the steak.
Try not to keep moving the steak around.
You want it sitting against that hot skillet long enough to develop a proper seared exterior.
Once cooked to your preferred doneness, transfer the steak to a cutting board.
Immediately top it with:
3 tablespoons unsalted butter.
Then leave it alone for:
5–10 minutes.
I know slicing into it immediately is tempting.
Don’t.
The fries still need their second fry anyway, which gives the steak a perfect little resting window.
Step 4: Fry the Potatoes Again
Now increase the temperature of your peanut oil to:
350°F.
Return the potatoes to the oil, again working in batches.
This time, fry them for approximately:
5 minutes
or until they’re golden brown and crispy.
This is the stage where those pale, softened potatoes finally turn into proper frites.
Transfer them back onto your paper-towel-lined sheet pan.
While they’re still hot, season with additional salt and freshly cracked black pepper to taste.
And yes, you’re probably going to eat at least three directly off the tray.
That’s quality control.
Step 5: Slice the Steak and Serve
Once your steak has rested for 5–10 minutes, grab a sharp knife.
Thinly slice the ribeye against the grain.
Arrange the sliced steak on a plate alongside a generous serving of those hot, crispy frites.
Then add garlic aioli on the side for dipping.
That’s your steak frites.
Juicy steak.
Crispy potatoes.
Creamy garlic aioli.
Not much else is required.
You Can Also Try This Way:
Why Russet Potatoes Work So Well
The recipe specifically uses russet potatoes, and they’re an excellent choice for homemade fries.
Russets have a relatively lower water content than waxier potato varieties, which helps them crisp nicely during frying.