🇫🇷 France · Food
Steak Frites: The Quintessential French Bistro Classic
By eatmundo · July 6, 2026
🇫🇷 FRIndulge in the simple perfection of Steak Frites, a beloved French bistro staple featuring a perfectly seared steak paired with crispy golden French fries. This iconic dish epitomizes classic French comfort food, offering a harmonious balance of rich flavor and satisfying texture.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your frites: Peel 400g of potatoes and cut them into uniform 1 cm x 1 cm sticks. Rinse them thoroughly in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel. This step is crucial for crispy fries!
- 2
Heat a large, heavy-bottomed pot or deep fryer to 160°C (320°F) with 2 liters of vegetable oil to submerge the fries. Blanch the dried potato sticks in batches for 5-7 minutes until they are tender but not browned. Remove with a slotted spoon and let them drain on a wire rack, allowing them to cool slightly.
- 3
While the fries are resting, prepare your steak. Season a 250g sirloin or ribeye steak generously on both sides with 1 teaspoon of coarse sea salt and 0.5 teaspoon of freshly ground black pepper.
- 4
Heat a heavy-bottomed pan, preferably cast iron, over high heat until it's smoking hot. Add 1 tablespoon of vegetable oil. Sear the steak for 2-3 minutes per side for medium-rare, or adjust to your preference. For extra flavor, add 2 tablespoons of butter, 2 cloves of smashed garlic, and 1 sprig of fresh thyme to the pan during the last minute of cooking, basting the steak continuously.
- 5
Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5 minutes. Resting allows the juices to redistribute, ensuring a tender and moist steak.
- 6
Increase the oil temperature in your deep fryer to 190°C (375°F). Fry the blanched potatoes in batches again for 2-4 minutes, or until they are deeply golden brown and wonderfully crispy. Drain them well on paper towels, then immediately season with a pinch of fine salt.
- 7
Slice the rested steak against the grain, if desired. Plate the beautiful frites alongside your perfectly cooked steak. A simple pan sauce made from the steak drippings or a dollop of maître d'hôtel butter would be a delightful addition. Serve immediately and enjoy!
Frequently Asked Questions
Which cut of steak is best for Steak Frites?+
For authentic Steak Frites, a lean yet tender cut like sirloin (faux-filet) or a flank steak (bavette) is traditional. Skirt steak (onglet) is also an excellent choice, known for its rich flavor and tenderness when cooked properly.
How do I get crispy frites (fries) for my Steak Frites?+
The secret to crispy frites is a double-fry method: first, blanch the potatoes at a lower temperature (around 325°F/160°C) until tender, then fry them a second time at a higher temperature (around 375°F/190°C) until golden brown and crisp. Ensure the potatoes are completely dry before the first fry.
What's the ideal doneness for the steak in Steak Frites, and how do I achieve it?+
Medium-rare is typically preferred for Steak Frites, offering a juicy, tender interior. Sear the steak aggressively on high heat for 2-3 minutes per side, then baste with butter, garlic, and thyme until an internal temperature of 130-135°F (54-57°C) is reached.
What is a common mistake people make when cooking steak for Steak Frites?+
A common mistake is not letting the steak rest after cooking; this allows the juices to redistribute, resulting in a more tender and flavorful piece of meat. Another error is overcrowding the pan, which lowers the temperature and steams the steak instead of searing it.
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