Steak Frites Recipe
Make Steak Frites Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steaks & Seasoning
Frites (French Fries)
Finishing & Optional Sauce
Method
Prepare Frites
- 1
Peel and cut
Peel the russet potatoes (you can leave some skin if preferred). Cut each potato into 1/3-inch to 1/2-inch sticks for classic frites. Try to keep them uniform so they cook evenly.
- 2
Rinse and soak
Place the cut potatoes in a large bowl of cold water and rinse until the water runs clearer. Then cover with cold water and soak for at least 30 minutes, up to 2 hours, to remove excess starch (this improves crispness).
- 3
Dry and toss
Drain the potatoes and spread them out on clean kitchen towels or paper towels. Thoroughly pat dry — moisture will cause oil to spit and prevent crisping. If using, toss the dried fries with 1 tsp cornstarch until evenly coated (this is optional but yields extra-crisp fries).
- 4
First fry (blanch)
In a deep, heavy-bottomed pot or a deep fryer, heat neutral oil to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes until softened and slightly pale, not browned. Remove with a slotted spoon and drain on paper towels. Let rest while you prepare the steaks and heat oil for second fry.
- 5
Second fry (crisp)
Increase oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on fresh paper towels, immediately season with 1 tsp fine sea salt and 1/2 tsp black pepper, and toss gently. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing steaks.
Prepare and Cook Steaks
- 6
Bring steaks to room temperature & season
Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels. Rub both sides lightly with 1 tbsp olive oil, then season generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper (adjust to taste).
- 7
- 8
Sear steaks
Add the steaks to the hot pan (no more than will fit without crowding). Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). Adjust time +/− for thickness and desired doneness.
- 9
Baste with butter and aromatics
During the last 1–2 minutes of cooking, reduce heat to medium, add 2 tbsp unsalted butter, the 2 smashed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly (basting) to deepen flavor. Continue until internal temperature reaches desired level.
- 10
Rest steaks
Transfer steaks to a cutting board or warm plate and loosely tent with foil. Rest for 5–10 minutes to allow juices to redistribute before slicing.
Finish & Serve
- 11
Make quick Dijon mayo (optional)
If using, whisk together 2 tbsp mayonnaise and 1 tsp Dijon mustard in a small bowl. Adjust seasoning to taste. This makes a simple sauce for the fries or steak.
- 12
- 13
Serve immediately
Serve steak frites hot. Offer the Dijon mayo on the side and additional salt/pepper. Leftover fries may lose crispness—reheat in a hot oven or air fryer for best results.