Every once in a while, I crave something simple but indulgent — and steak frites fits that craving perfectly. It’s one of those timeless meals that never goes out of style: a juicy, well-seared steak paired with golden, crispy fries and a slab of melting herb butter on top. It’s not fussy, but it feels like a little treat every time I make it.
I love serving this on a Friday night when I want to feel like I’m at a cozy bistro without leaving home. A glass of wine, some jazz in the background, and a plate of steak frites — that’s my idea of a perfect evening.
What Makes Steak Frites So Good
At its heart, steak frites is about simplicity done right. It’s a dish that doesn’t hide behind sauces or complicated garnishes — it’s about technique, timing, and good ingredients. The crispy fries soak up the steak’s juices and butter, turning into something you can’t stop eating.
While it’s often associated with French brasseries, some say it started in Belgium. Either way, it’s pure comfort food with a European flair.
I like to think of it as the grown-up version of steak and chips — same idea, but a touch more refined.
Choosing the Right Cut of Steak
You can make steak frites with a few different cuts, but I’m partial to New York Strip. It’s tender, flavorful, and cooks evenly in a skillet. If you want something richer and a bit more rustic, hanger steak or ribeye also work beautifully.
The key is to pick a steak that’s about an inch thick and has good marbling. That fat melts down as it cooks, keeping the meat juicy and flavorful.
Before cooking, I always pat the steak dry and season it well with salt, pepper, and sometimes my homemade steak rub with a touch of nutmeg. That small hint of spice makes a surprising difference.
How I Make It at Home
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Prepare the butter and toppings: I usually mix softened butter with garlic, parsley, and a little lemon zest. If I have time earlier in the day, I make it ahead so it’s ready to melt perfectly over the hot steak later. Sometimes I add sautéed onions or mushrooms too — not traditional, but I love how they round out the dish.
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Cook the fries: Let’s be honest — sometimes I make them from scratch, and sometimes I grab frozen ones. I actually love using my air fryer for this; it gives that crisp texture without the mess of deep frying. The secret is not to overcrowd the basket and to give them a good shake midway through.
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Cook the steak: A hot cast-iron skillet is my go-to. I heat it until just smoking, then cook the steak for a few minutes per side depending on thickness. I’m a medium-rare person, so I look for that nice sear on the outside while keeping the inside pink and juicy.
A little tip — don’t skip resting the steak. I transfer it to a cutting board, tent it with foil, and let it sit for 5–10 minutes so the juices settle back inside.
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Assemble and serve: I like to plate it bistro-style — fries first, steak on top, and a generous spoon of compound butter that melts into everything. A sprinkle of parsley and maybe a drizzle of olive oil to finish.
Making the Perfect Fries
Homemade fries are wonderful if you have the time, but frozen fries have come a long way. I usually pick a thin-cut version, preheat the air fryer to 350°F, and cook them for about 13–15 minutes, shaking a couple of times.
If you’re making thick steak fries, bump the temperature to 400°F for a few minutes longer. The goal is to get them crispy enough to stand up to the steak and butter.
For a fun twist, I sometimes make truffle fries with a drizzle of truffle oil and a sprinkle of Parmesan. It turns an ordinary night into something special.
Variations Worth Trying
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Truffle Butter: Makes the dish instantly fancy without much effort.
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Garlic Herb Butter: My usual choice — fresh, fragrant, and buttery.
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Peppercorn Sauce (Au Poivre): For a French steakhouse touch.
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Beurre Blanc or Hollandaise: If you’re feeling adventurous.
You can also top it with caramelized onions or roasted mushrooms for extra richness. My husband loves adding a side of horseradish cream or steak sauce too — he’s all about the sauces.
Make Ahead Tips
If I’m planning this for dinner guests, I make the butter and mushroom topping earlier in the day. Both keep well in the fridge. The steak and fries, however, are best cooked fresh — that’s when they’re at their crispiest and juiciest.
If I’m cooking for a crowd, I’ll keep the cooked steaks warm in the oven at a low temperature while frying the next batch. It keeps everything tender and hot until it’s time to serve.
FAQs
What’s the best cut for steak frites?
New York Strip or hanger steak gives the best texture and flavor balance. Ribeye works great too if you like a richer bite.
Do I need to use compound butter?
No, but it adds amazing flavor. You can also use plain butter or drizzle a bit of olive oil with herbs.
Can I use frozen fries?
Absolutely. Air fryer frozen fries are my weeknight shortcut — fast, crispy, and delicious.
How do I keep my steak juicy?
Let it rest for at least 5–10 minutes after cooking so the juices stay inside the meat instead of running out.
What sides go well with steak frites?
A light salad, roasted broccolini, or even a simple kale gratin pairs perfectly.
Steak Frites
A plate of steak frites is pure, simple comfort. Juicy, well-seasoned steak sits on a bed of hot, crispy French fries, melting under a dollop of tangy maitre d’hôtel butter.
Ingredients
- 2 thick-cut strip steaks
- 2 tablespoons steakhouse-style steak rub
- 2 cups French fries, cooked
- 2 tablespoons maitre d’hôtel butter
Instructions
- Season both sides of the steaks generously with the steak rub and set them aside while you heat the pan. Warm a cast-iron skillet or heavy pan over high heat until it’s smoking hot. If your pan isn’t nonstick or cast iron, add a small amount of peanut oil or another high smoke point oil.
- Sear the steaks for about 2 to 3 minutes per side, or longer depending on your preferred doneness and the thickness of the meat. Once cooked, transfer the steaks to a plate and let them rest for about 5 minutes to keep them juicy.
- Arrange the hot French fries on a serving plate. Place the rested steaks on top and finish with a generous spoonful of maitre d’hôtel butter so it melts into the meat. Serve immediately while everything is hot and crisp.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 583Total Fat 41gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 20gCholesterol 111mgSodium 273mgCarbohydrates 24gFiber 2gSugar 0gProtein 28g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Steak frites is one of those meals that reminds me why I love cooking at home — it feels indulgent but still comforting. There’s something about that contrast between the tender steak and crispy fries that just works every time.
It’s the kind of dinner that doesn’t need an occasion. Just a good cut of meat, some golden fries, and a quiet evening to enjoy it. And if there’s a little melted butter running down the fries? That’s exactly how it should be.
