This steak frites recipe gives you a perfectly seared steak and golden crispy fries on one plate, the way a Paris bistro serves it. I tested this steak frites recipe three times in my own kitchen before I settled on the method below, and the version that won uses a hanger steak, twice cooked fries, and a simple herb butter. You can make the whole plate in about 45 minutes with one skillet, one sheet pan, and no special equipment.
Key Takeaways
- Hanger steak is the classic pick for a steak frites recipe because it sears fast, stays tender, and slices beautifully across the grain.
- Twice cooked fries win every time. A first fry at low heat cooks the potato through, and a second fry at high heat makes the outside crisp.
- Rest the steak 5 minutes before slicing so the juices stay in the meat instead of running onto the board.
- Salt the fries the second they leave the oil. Salt sticks to hot oil, not to cooled fries.
- Medium rare is the sweet spot. Pull the steak at 130°F and let carryover heat finish it at 135°F.
What Is Steak Frites?
Steak frites is the classic French bistro plate: a seared steak served with thin crispy fries and usually a sauce or a compound butter. The dish started in Belgium and France, where cafes served it as an everyday meal, not a special occasion dinner. That history is exactly why this steak frites recipe works so well at home. It is simple food done with care, not a complicated restaurant technique.
The fries matter as much as the steak here. A true bistro steak frites plate pairs a juicy sliced steak with fries that stay crisp next to the meat. If either half is weak, the whole plate falls flat. My method treats both halves with equal respect, and the timing below brings them to the table at the same moment.
The Best Steak for a Steak Frites Recipe
Hanger steak is my first choice for this steak frites recipe. If you search for a steak and fries recipe, you will find many versions, but this one keeps the classic bistro method. It comes from the plate section of the animal, it has a loose grain that soaks up seasoning, and it cooks in about 8 minutes total. Bistro cooks love it because it delivers big beef flavor at a lower price than ribeye or strip. If your butcher has no hanger steak, flat iron or skirt steak both work well as substitutes, and both slice thin across the grain the same way.
Buy a steak about 1 inch thick and let it come to room temperature for 30 minutes before cooking. A cold steak sears unevenly, and the center stays cool while the outside overcooks. Pat the steak very dry with paper towels before it touches the pan. Dry surface is what builds the brown crust, and a wet steak steams instead of searing. For more on this cut, read my guide to bistro steak, the classic French cut.
Steak Frites Recipe Ingredients
For the steak
- 1 hanger steak, about 1 to 1.5 pounds
- 1 tablespoon neutral oil with a high smoke point
- 1 tablespoon butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the fries
- 4 large russet potatoes
- Neutral oil for frying, about 4 cups
- 1 teaspoon kosher salt, plus more to taste
For the herb butter
- 4 tablespoons soft butter
- 1 tablespoon chopped fresh parsley
- 1 small clove garlic, minced
- 1 teaspoon lemon juice
- Pinch of salt
How to Make Steak Frites: Step by Step
Step 1: Cut and soak the potatoes
Peel the potatoes and cut them into sticks about 1/4 inch thick. Soak the sticks in cold water for at least 30 minutes, then drain and dry them thoroughly with towels. Soaking pulls excess starch off the surface, and that starch is what makes fries stick together and turn soggy. Dry potatoes fry crisper, so take the time to dry them properly.
Step 2: First fry the potatoes
Heat the oil in a heavy pot to 300°F. Fry the potatoes in small batches for 5 to 6 minutes until they are pale and tender but not browned. Lift them out with a slotted spoon and drain them on a rack. This first fry cooks the inside of each stick through. Let the fries cool for at least 15 minutes while you cook the steak.
Step 3: Sear the steak
Season the steak generously with salt and pepper. Heat a cast iron skillet over high heat until it just starts to smoke, then add the oil. Lay the steak in the pan and sear for 3 to 4 minutes per side for medium rare. In the last minute, add the butter, garlic, and thyme, and baste the steak with the foaming butter. Pull the steak at 130°F on an instant read thermometer and rest it on a board for 5 minutes.
For full doneness guidance, see my guide to pulling a medium rare steak at the right temperature. The FoodSafety.gov safe minimum internal temperature chart lists 145°F with a 3 minute rest as the safe minimum for whole beef cuts, so adjust to your own comfort level.
Step 4: Second fry the potatoes
While the steak rests, raise the oil to 375°F and fry the potatoes a second time in batches for 2 to 3 minutes until deep golden and crisp. Drain them on a rack and salt them immediately. This second fry is the whole secret of a great steak frites recipe. The outside turns shatteringly crisp while the inside stays fluffy.
Step 5: Slice and serve
Mix the herb butter ingredients in a small bowl. Slice the rested steak thinly across the grain, which means cutting against the direction the muscle fibers run. Fan the slices on a warm plate, top with a spoonful of herb butter, and pile the fries alongside. Serve right away while the fries are still crisp.
Tips for the Best Classic Steak Frites
Cut the fries evenly. Uneven sticks cook unevenly, and thin pieces burn while thick pieces stay pale. A mandoline helps, but a sharp knife and a steady hand work fine. Keep the oil temperature steady by frying in small batches. Overloading the pot drops the temperature and gives you greasy fries. If you prefer oven fries, toss the sticks in oil and roast at 425°F for 30 minutes, flipping halfway, but know that fried fries stay crisper longer. That crispness is the standard I hold every steak frites recipe to.
Slice the steak across the grain every time. Hanger steak has a very visible grain, and slicing with the grain gives long chewy fibers. Slicing across it shortens those fibers and makes every bite tender. Let the herb butter melt over the hot sliced steak instead of serving it cold on the side. The melted butter carries the garlic and parsley into every slice.
What to Serve With Steak Frites
Steak frites needs little else on the plate, and this steak frites recipe is no exception, but a simple green salad with a sharp vinaigrette cuts through the richness beautifully. A glass of red wine or a cold lager also fits the bistro mood. If you want extra sides, my list of good sides for steak has 15 options that actually work with a rich plate like this one. Keep the extras simple. The steak and the fries are the stars here.
FAQs
What cut of steak is best for steak frites?
Hanger steak is the classic choice for a steak frites recipe because it sears fast, tastes deeply beefy, and slices tender across the grain. Flat iron and skirt steak are both excellent substitutes if your butcher has no hanger steak.
How do you keep fries crispy for steak frites?
Fry them twice. The first fry at 300°F cooks the potato through, and the second fry at 375°F crisps the outside. Salt them the second they leave the oil, drain them on a rack instead of paper towels, and serve them immediately.
Can I make steak frites in the oven instead of frying?
Yes. Toss the cut potatoes in oil and roast at 425°F for about 30 minutes, flipping once, until golden. Oven fries taste good but they will not stay crisp as long as twice fried fries, so serve them the moment they leave the oven.
What sauce goes with steak frites?
Herb butter is the simplest and most traditional choice, and this steak frites recipe uses it for that reason. Bearnaise sauce and a peppercorn sauce are both classic bistro alternatives if you want something richer.
How long does steak frites take to make?
About 45 minutes of active cooking, plus 30 minutes to soak the potatoes. Most of that time is hands off while the fries soak and the steak rests, so the plate comes together easily on a weeknight.