Steak Frites with Crispy Fries and Garlic Aioli Recipe
This classic French bistro favorite features a perfectly cooked ribeye steak served with crispy homemade fries, known as frites. The steak is pan-seared to medium-rare perfection and finished with butter for rich flavor, while the frites are double-fried for a crisp golden exterior and tender interior. Served with garlic aioli, this recipe delivers an indulgent yet simple steak and fries experience at home.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: French
Ingredients
Scale
Potatoes and Oil
- 3 large russet potatoes (about 3 pounds)
- Refined peanut oil, for frying
Steak and Seasoning
- 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
To Serve
- Garlic aioli, for serving
Instructions
- Prep the potatoes: Fill a large bowl with ice and water. Peel the potatoes and slice them lengthwise into ⅓-inch thick sticks using a knife or a mandolin slicer set to ⅜-inch. Submerge the cut potatoes in the ice water and soak for 15 minutes to remove excess starch. Drain and pat completely dry with paper towels.
- First fry of the potatoes: Attach a deep-fry thermometer to a large, heavy pot and add enough peanut oil for frying. Heat the oil over medium-high heat until it reaches 300°F. Working in batches, carefully add the potatoes and cook them until they begin to soften but don’t brown, about 3 to 4 minutes. Remove the fries and transfer to a paper-towel-lined sheet pan to drain.
- Cook the steak: While the potatoes cool, heat a large skillet over high heat. Pat the steak dry with paper towels and season all over with 2 teaspoons kosher salt. Add the olive oil to the hot skillet, and once it just begins to smoke, add the steak. Cook for 4 to 6 minutes on each side for medium-rare doneness. Transfer the steak to a cutting board and top with 3 tablespoons of butter. Let rest for 5 to 10 minutes to allow juices to redistribute.
- Second fry of the potatoes: Increase the oil temperature to 350°F. In batches, return the fries to the hot oil and fry until they are golden brown and crispy, about 5 minutes. Transfer again to a paper-towel-lined sheet pan. Immediately season with additional kosher salt and freshly cracked black pepper to taste.
- Slice and serve: Thinly slice the rested steak against the grain to maximize tenderness. Serve the steak slices alongside the crispy fries with garlic aioli on the side for dipping.
Notes
- For medium-rare steak, cook about 4 to 6 minutes per side depending on thickness; use a meat thermometer for accuracy (130-135°F internal temperature).
- Double frying the potatoes ensures a crispy exterior and soft interior.
- You can substitute peanut oil with another high smoke point oil like vegetable or canola oil for frying.
- Letting the steak rest after cooking is crucial to keep it juicy.
Keywords: steak frites, ribeye steak, homemade fries, French bistro recipe, garlic aioli, pan-seared steak, double-fried fries
