Steak and Fries (Steak-frites)
steak-frites Say it: STAYK FREET
Steak-frites is the quintessential French bistro plate: a simply seasoned beef steak seared until crusty outside and juicy within, served with a heap of crisp, golden double-fried potatoes. It appears on café and brasserie menus across France, from lunch to late dinner, often with a slice of parsley butter melting over the meat. The appeal is contrast—savory beef, salty crunch, and rich butter—making it a beloved everyday celebration of French cooking.
Steak and Fries (Steak-frites)
steak-frites
Pronounced STAYK FREET
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Steaks
Fries
Maître d'hôtel butter
Method
Cut the potatoes into 1/4-inch (6 mm) sticks, rinse under cold water, then soak in a bowl of cold water for 20 minutes to remove excess starch. Drain and dry thoroughly with clean kitchen towels.
Make the maître d'hôtel butter. mash the softened butter with the parsley, lemon juice, 1/4 tsp salt, and a pinch of pepper until well combined. Shape into a small log on plastic wrap and chill until needed.
Heat the frying oil to 325°F (165°C) in a deep heavy pot. Fry the potatoes in batches for 4 to 5 minutes, until tender but still pale, then lift out and drain on a rack.
Raise the oil to 375°F (190°C). Fry the potatoes again in batches for 2 to 3 minutes, until deep golden and crisp; drain on a rack, sprinkle with 1 tsp salt, and keep warm in a low oven.
Pat the steaks dry and season both sides with 2 tsp salt and 1 tsp pepper. Heat 1 tbsp oil in a heavy skillet over high heat until shimmering.
Sear the steaks 2 to 3 minutes per side for medium-rare, or until an instant-read thermometer reads 130–135°F (54–57°C); if using flank or bavette, allow 3 to 4 minutes per side. Transfer to a board and rest 5 minutes.
Slice against the grain if using flank or bavette, or leave whole. Top each steak with a slice of maître d'hôtel butter and serve at once with the hot fries.
Regional variants
In bistros, steak-frites is also served with sauce au poivre, Béarnaise, or a simple shallot-red wine pan sauce; some cooks rub the steak with garlic before searing.
Cook's notes
- Dry the potatoes thoroughly before frying; residual water makes the oil sputter and keeps them from crisping.
- Fry in small batches so the oil temperature does not drop too much.
- Let the steaks rest before serving so the juices redistribute; top with butter only at the table.
Serve with
Dijon mustard, a green salad, and a glass of red wine or cold beer.
Make ahead and storage
Fries are best fresh; blanch them up to 4 hours ahead and keep chilled. Cooked steak can be refrigerated up to 2 days, but reheat gently.
