Name: Steak Frites with Crispy Fries and Garlic Aioli Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 3 large russet potatoes (about 3 pounds); Refined peanut oil, for frying; 1 (2- to 2½-pound) ribeye steak, 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

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Introduction

Steak Frites is a classic French bistro dish that combines perfectly cooked ribeye steak with crispy, golden French fries. This simple yet satisfying meal is perfect for impressing guests or enjoying a hearty dinner at home.

A white plate holds a serving of golden-brown French fries on the left side, sprinkled with green herbs and a hint of salt, while on the right side, there are eight slices of medium-rare steak showing a pink center with a seared dark brown crust, lightly seasoned with coarse salt and black pepper. A small white bowl of creamy white dipping sauce is placed between the fries and steak, slightly overlapping both. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large russet potatoes (about 3 pounds)
Refined peanut oil, for frying
1 (2- to 2½-pound) ribeye steak, 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

Instructions

Step 1: Fill a large bowl with ice and water. Peel the potatoes and slice them lengthwise into ⅓-inch thick sticks. You can also use a mandolin slicer set to ⅜ inch. Add the potato sticks to the ice water and soak for 15 minutes. Drain and pat completely dry.
Step 2: Attach a deep-fry thermometer to a large, heavy pot. Add enough peanut oil to submerge the fries and heat to 300°F over medium-high heat. Working in batches, carefully add the potato sticks and fry until softened but not browned, about 3 to 4 minutes. Transfer the fries to a paper-towel-lined sheet pan to drain.
Step 3: While the potatoes are frying, heat a large skillet over high heat. Pat the steak dry with paper towels and season generously with 2 teaspoons kosher salt.
Step 4: Add the olive oil to the hot skillet. When the oil just begins to smoke, add the steak. Cook for about 4 to 6 minutes per side for medium-rare, adjusting time for your preferred doneness. Remove the steak to a cutting board, top with the butter, and let it rest for 5 to 10 minutes.
Step 5: Increase the oil temperature to 350°F. Return the fries to the hot oil in batches and fry until golden brown and crispy, about 5 minutes. Drain again on paper towels. Season with additional salt and freshly cracked black pepper to taste.
Step 6: Thinly slice the steak against the grain. Serve immediately alongside the crispy frites with garlic aioli for dipping.

Tips & Variations

For extra crispy fries, soak the potato sticks in ice water for at least 30 minutes, or even overnight, to remove excess starch.
Use a cast iron skillet for cooking the steak to get a beautiful crust and even sear.
Try swapping the ribeye for a sirloin or strip steak if you prefer a leaner cut.
Fresh herbs like thyme or rosemary added to the butter can enhance the steak’s flavor.
If you don’t have garlic aioli, mix mayonnaise with minced garlic and a squeeze of lemon juice as a quick alternative.

Storage

Store leftover fries and steak separately in airtight containers in the refrigerator for up to 2 days. Reheat fries in a hot oven or air fryer to maintain their crispiness. Reheat steak gently in a skillet or oven to avoid overcooking and drying out the meat.

How to Serve

A white plate holds a meal of sliced steak and French fries. The steak is cut into about eight thick slices, showing a gradient of brown crust outside and pink inside, topped with coarse salt. Next to the steak, a pile of golden French fries is sprinkled with green herbs. In the middle of the fries and steak, there is a small round bowl filled with creamy white sauce. A fork and knife with wooden handles rest on the right edge of the plate. The whole scene is set on a white marbled surface with small wooden bowls containing black pepper and salt placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for the fries?

Russet potatoes are best for fries due to their high starch content, which creates a fluffy interior and crispy exterior. Yukon Gold can work but may result in softer fries.

How do I know when the steak is medium-rare?

Use a meat thermometer to check for an internal temperature of 130°F to 135°F for medium-rare. Alternatively, you can use the finger test method to gauge doneness by feel.