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Steak Frites

Perfect Homemade Steak Frites: Crispy Fries & Savory Steak

Indulge in homemade Steak Frites, a classic French dish featuring crispy fries and savory ribeye steak.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fries
  • 4 medium Russet Potatoes Essential for making crispy pommes frites
  • 4 cups Refined Peanut Oil Ideal for frying; can substitute with canola or vegetable oil
  • 1 tablespoon Kosher Salt For seasoning
For the Steak
  • 2 pounds Ribeye Steak Rich marbling for a tender finish
  • 2 tablespoons Extra-Virgin Olive Oil Adds depth to steak's flavor
  • 2 tablespoons Unsalted Butter For finishing the steak
  • 1 teaspoon Freshly Cracked Black Pepper Enhances overall flavor
For the Aioli
  • 2 cloves Garlic Freshly minced for robust flavor
  • 1/2 cup Mayonnaise Base for the aioli
  • 1 tablespoon Lemon Juice Balances flavors

Equipment

  • Skillet
  • Deep Fryer or Heavy Pot
  • Cutting board
  • slotted spoon

Method
 

Step‑by‑Step Instructions for Steak Frites
  1. Soak and rinse the potatoes in ice water for 15 minutes, then drain and pat dry.
  2. Heat refined peanut oil to 300°F. Fry the drained potatoes in batches for 3-4 minutes until soft.
  3. Sear the ribeye steak in a preheated skillet with olive oil, season with salt and pepper, and cook for 4-6 minutes per side.
  4. Increase oil temperature to 350°F and fry the potatoes again until golden brown, about 5 minutes.
  5. Slice the resting ribeye against the grain, arrange with fries, and serve with garlic aioli.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 60gProtein: 40gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

Ensure oil reaches correct temperatures for the best fries. Allow steak to rest for maximum tenderness before slicing. Store leftovers in an airtight container and reheat carefully.

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