Prep: 30 mins
Cook: 35 mins
Steak Resting Time: 30 mins
Total: 95 mins
Servings: 4
"Steak frites" is a French term that translates to "steak and fries." It refers to a classic French and Belgian dish consisting of, you guessed it, a steak served with French fries. With just two main ingredients, you have to make each component count.
The steak itself should be thick enough to get a nice brown crust without overcooking, so look for steaks at least one inch thick. This recipe uses boneless ribeye steaks and the butter-basting method. In this method, after the steaks have been seared, a big knob of butter is added to the skillet along with herbs and garlic. The sizzling butter is spooned over the steaks to infuse them with the flavor of the garlic, herbs, and the butter itself as it browns in the hot pan.
When it comes to achieving the ideal french fry texture, the secret is double frying. I was amazed the first time I tried it. The initial fry gets things started by partially cooking the insides and removing excess moisture. After resting, the second fry at a higher temperature produces a perfectly golden, crunchy crust while maintaining a fluffy interior.
I said there’s two main ingredients in this dish, but every French fry needs a dipping sauce, and in this recipe that sauce is garlic mayo. This is what really ties the entire dish together. After basting the steak with a buttery garlic herb blend, you add that deliciously caramelized garlic to the mayo. Now you have the perfect, rich and velvety condiment for your fries and steak. You’re welcome!
Recipe Tips
- Salt the meat in advance—This allows any juices drawn out by the salt to be re-absorbed, guaranteeing better browning and helping to season inside of the steak vs. just the surface
- Get a thick steak—Using a larger, thicker steak (at least one and a half inches thick and weighing between 24 and 32 ounces) makes it easier to achieve good contrast between the crust on the outside and the tender meat within.
- Why baste?—Basting the steak with butter both helps to develop the crust on the outside, enhance the flavor, and encourage the steak to cook quicker.
- Don’t fear the flip—Flipping the steaks occasionally during searing results in a more even sear and internal doneness. I also like to rotate my pan over the burner to make sure that the heat is evenly distributed.
- Easier deep-frying clean up—If deep-frying clean up isn’t your idea of a good time, consider stocking up on oil solidifier.
Ingredients
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2 (12-ounce) boneless ribeye steaks (about 1-inch thick)
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2 teaspoons Diamond Crystal kosher salt, plus more for sprinkling
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1 teaspoon ground black pepper
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4 large (10 ounces each) russet potatoes
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Canola oil, for deep-frying
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1 1/2 tablespoons canola oil
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2 tablespoons unsalted butter
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4 thyme sprigs
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3 large cloves garlic, peeled and smashed
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2 rosemary sprigs
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1 cup mayonnaise
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1 teaspoon fresh lemon juice
Steps to Make It
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Gather the ingredients.
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Evenly sprinkle 2 (12-ounce) boneless ribeye steaks (about 1-inch thick) with 2 teaspoons Diamond Crystal kosher salt and 1 teaspoon ground black pepper, pressing lightly to adhere. Let the meat stand at room temperature for 30 minutes. (Alternatively, place the seasoned steaks on a wire rack set inside a rimmed baking sheet. Chill, uncovered, for at least 1 hour or up to 24 hours, the surface should be dry. Remove steaks from the refrigerator and let stand at room temperature for 30 minutes.)
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While the steaks sit, peel 4 large (10 ounces each) russet potatoes and slice lengthwise into 1/4-inch-thick slices. Cut the slices into 1/4-inch-wide batons.
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Soak the potatoes in ice water for 15 minutes.
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Drain the potatoes thoroughly and pat dry with paper towels. Removing the excess moisture from the potatoes helps avoid splattering when putting them in the oil.
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Pour canola oil to a depth of 2 inches in a heavy-bottomed pot or Dutch oven, and attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high to 300 F.
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Fry the potatoes in 3 batches, stirring occasionally to prevent sticking, until tender, 3 to 5 minutes per batch. Adjust the heat between batches to maintain the temperature as needed.
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Using a slotted spoon or skimmer, transfer the fried potatoes to paper towels to drain. Repeat the frying process with all the potatoes, keeping an eye on the oil temperature, until the potatoes are lightly browned, 3 to 5 minutes.
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Heat 1 1/2 tablespoons canola oil in a 12-inch cast-iron skillet over medium-high until just starting to smoke. Add the steaks and cook, flipping occasionally, until a light brown crust forms, 6 to 8 minutes.
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Add 2 tablespoons unsalted butter, 4 thyme sprigs, 3 large cloves garlic, peeled and smashed, and 2 rosemary sprigs to the skillet. Cook over medium-high heat, tilting the skillet and using a spoon to baste the steaks with the melted butter, garlic, and herbs, until the steaks register 125 F with a thermometer inserted in thickest portion, 1 to 2 minutes.
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Transfer the steaks and softened garlic cloves to a cutting board and let rest for 10 minutes.
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While the steaks rest, reheat the oil in the Dutch oven to 350 F over medium-high. Re-fry the potatoes in 3 batches until crisp and golden brown, 2 to 3 minutes per batch.
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Using a slotted spoon, transfer the frites to fresh paper towels to drain. Sprinkle with salt to taste.
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Use the flat side of a knife to crush the cooked garlic, then roughly chop to break up any large pieces.
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Transfer the garlic to a small bowl and stir together with 1 cup mayonnaise and 1 teaspoon fresh lemon juice. Season with salt to taste.
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Cut the steak against the grain. Serve with the frites and garlic mayonnaise.
How To Store
Refrigerate leftovers in airtight containers (keep the steak and fries separate). If possible, avoid reheating the steak and just enjoy it cold on a salad or sandwich to prevent overcooking. Fries are never as good after a stint in the fridge, but they can be revived in a 350 F oven or air fryer.
Nutrition Facts Note
Nutrition information for this recipe includes 1/3 cup oil (to account for oil absorbed by the potatoes during frying), and the entire amount of the mayo dipping sauce for the fries.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 1266 |
| % Daily Value* | |
| Total Fat 90g | 116% |
| Saturated Fat 21g | 103% |
| Cholesterol 130mg | 43% |
| Sodium 1095mg | 48% |
| Total Carbohydrate 75g | 27% |
| Dietary Fiber 8g | 28% |
| Total Sugars 4g | |
| Protein 41g | |
| Vitamin C 32mg | 158% |
| Calcium 82mg | 6% |
| Iron 7mg | 39% |
| Potassium 2256mg | 48% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
