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Perfect Crispy French Bistro Steak Frites

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A classic French bistro dish featuring a perfectly seared ribeye or sirloin steak paired with double-fried crispy golden fries. This easy homemade recipe delivers restaurant-quality steak frites with simple ingredients and straightforward techniques.

Ingredients

Scale
  • 1 ribeye or sirloin steak (about 10 oz / 280 g), 1-inch thick
  • Salt and freshly ground black pepper (kosher salt recommended)
  • 2 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 tbsp vegetable oil or grapeseed oil
  • 3 large russet potatoes (about 1 lb / 450 g), peeled and cut into 1/4-inch thick sticks
  • Vegetable oil for frying (about 4 cups / 1 liter)
  • Salt to taste (sea salt flakes recommended)
  • Optional for serving: Dijon mustard or homemade aioli
  • Optional garnish: Fresh parsley, chopped

Instructions

  1. Peel the russet potatoes and slice into 1/4-inch sticks. Rinse under cold water to remove excess starch, then soak in cold water for at least 30 minutes (up to 2 hours).
  2. Drain and thoroughly pat the fries dry with paper towels or a clean kitchen towel.
  3. Heat oil in a deep fryer or large pot to 325°F (163°C). Fry potatoes in batches for 3-4 minutes until soft but not colored. Remove and drain on paper towels.
  4. Let fries cool while preparing the steak.
  5. Pat the steak dry with paper towels. Season both sides generously with salt and freshly ground black pepper about 10 minutes before cooking.
  6. Heat a cast iron skillet over medium-high heat and add vegetable oil. Wait until very hot, almost smoking.
  7. Add the steak and cook undisturbed for 3-4 minutes on the first side. Flip, add butter, garlic, and herbs to the pan, and baste the steak with melted butter for another 3-4 minutes for medium-rare.
  8. Remove steak from pan and let rest for 5-7 minutes, loosely tented with foil.
  9. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
  10. Slice steak against the grain, arrange on plates with fries, drizzle with herb butter from the pan, garnish with parsley, and serve with Dijon mustard or aioli if desired.

Notes

Double frying the fries is essential for maximum crispiness. Rest the steak after cooking to retain juices. Use high smoke point oils like grapeseed or vegetable oil for searing. Avoid overcrowding the skillet to maintain heat and achieve a good crust. Monitor oil temperature carefully to prevent burning fries.

Nutrition

Keywords: steak frites, French bistro, crispy fries, ribeye steak, sirloin steak, double fried fries, homemade steak frites, easy steak recipe

Find it online: https://goldensimmer.com/perfect-crispy-french-bistro-steak-frites-recipe-easy-homemade-steak-frites-guide/