Who could resist a steak soaked in butter and a pile of homemade French fries seasoned with garlic and thyme? Steak frites is one of those classic French dishes that never disappoints. While the ingredients are minimal, this is a recipe to pay close attention to—the steak should be well-crusted and medium-rare (and buttery) and the fries should be super-crisp yet soft on the inside. While this isn’t hard to achieve, it does require some concentration. Follow our recipe to a tee, and you’ll be just fine.
Ingredients for Steak Frites Recipe
Jonathan Melendez for Taste of Home
Fries:
- Russet potatoes: Russet potatoes have a lower water content, which makes them crisp up better than other types of potatoes.
- Oil for deep-fat frying: Use an oil with a high smoke point and neutral flavor, such as canola.
- Salt: Kosher salt is best; the wider grains make it easier to salt the food more evenly.
Steak:
- Ribeye steak: The steak should be plump, with a thin layer of fat; if your steak is too lean it’ll turn out dry and flavorless.
- Seasoning: A combination of salt, pepper, garlic cloves and fresh thyme sprigs is all you need to season the steak.
- Olive oil: You can also substitute for avocado oil if you’d rather.
- Butter: Make sure you’re using unsalted butter so you can best control the salt content in this dish.
Directions
Step 1: Make the potatoes
Jonathan Melendez for Taste of Home
Cut the potatoes into 1/4-inch julienned strips; soak in cold water for 30 minutes. Drain the potatoes and pat dry with paper towels. In an electric skillet or deep-fat fryer, heat the oil to 340°F. Fry the potatoes in batches until lightly browned, three to four minutes. Remove with a slotted spoon; drain on paper towels.
Step 2: Repeat the frying step
Jonathan Melendez for Taste of Home
Increase the heat of oil to 375°. Fry potatoes again in batches until crisp and golden brown, about one to two minutes, turning frequently. Drain on paper towels; sprinkle with 3/4 teaspoon salt.
Step 3: Prepare the steak
Jonathan Melendez for Taste of Home
Preheat a cast-iron skillet over high heat, three to four minutes. Add the olive oil and heat until rippling. Pat the beef dry with paper towels and season all sides with remaining 3/4 teaspoon salt and pepper.
Step 4: Cook the steak
Jonathan Melendez for Taste of Home
Place the steak in the skillet and cook until a golden brown crust forms, three to four minutes. Turn the steaks on its sides and cook for one minute, rolling as the edges become brown. Turn to the uncooked side; add the butter, garlic and thyme to the pan. Cook for another three to four minutes, until steaks spring back slightly but are soft when lightly pressed.