Classic Steak Frites

Growing up, I always believed steak dinners were reserved for fancy restaurants or special occasions. But one evening, after a long week, I found myself craving something hearty yet uncomplicated. I remembered a trip to Paris where I first tasted steak frites—simple, satisfying, and surprisingly easy to recreate at home. That memory sparked a new favorite: a quick and healthy meal that even kitchen rookies can master.

This lemon herb steak frites recipe is perfect for beginner cooks. It doesn’t require a grill, fancy sauces, or complicated skills—just a skillet, a baking sheet, and a little patience. You’ll end up with juicy, pan-seared steak paired with oven-crisp fries, all finished with a garlic aioli or sauce of your choice. Let’s dive in.

Why This Recipe is Special

Steak frites—literally “steak and fries” in French—is the kind of dish that feels luxurious but is surprisingly low-effort. Traditionally served in French bistros, it’s a lesson in how simplicity, when done right, can be impressive. This version is beginner-friendly because it skips deep frying and uses basic cuts of meat, affordable ingredients, and a reliable method. Plus, you can control the seasoning and doneness, which adds confidence to your cooking skills.

Ingredients and Preparation

Steak
We recommend a ribeye steak for its tenderness and marbling, which gives a juicy, flavorful result. However, flank steak, sirloin, or even skirt steak work well if you’re on a budget or have another cut on hand. Ribeye tends to cook evenly and delivers that rich, beefy taste that steak frites are known for.

Russet Potatoes
These are the gold standard for fries because of their low moisture content, which helps them crisp up. They also hold up well in the oven. If you don’t have russets, Yukon Gold potatoes are a fine substitute for a slightly creamier fry.

Refined Peanut Oil or Olive Oil
Refined peanut oil has a high smoke point and a neutral flavor, making it ideal for frying. For oven baking, extra virgin olive oil will add flavor while ensuring crispiness.

Kosher Salt and Sea Salt
Kosher salt seasons your steak evenly, while flaky sea salt sprinkled on the fries adds a pop of texture and final flavor.

Freshly Ground Pepper
Black pepper enhances the savory richness of the meat and adds complexity to the fries.

Unsalted Butter
Melted over the hot steak, butter helps build a luscious flavor. You can also add garlic or herbs like thyme for an extra layer of taste.

Garlic Aioli (Optional)
This creamy sauce brings a punch of flavor that contrasts beautifully with the crisp fries and rich steak. Alternatively, you can use mustard, ketchup, or chimichurri.

Step-by-Step Instructions

Step 1
Bring your steak to room temperature by letting it sit out for about 30 minutes. This helps it cook more evenly.

Step 2
Preheat your oven to 425°F. Meanwhile, peel your potatoes and cut them into ⅓-inch thick sticks. Soak them in a bowl of ice water for 15 minutes—this removes excess starch and makes the fries extra crispy.

Step 3
Drain and pat the potatoes completely dry using a clean towel. Toss them in olive oil, season with salt and pepper, then spread them out in a single layer on a baking sheet. Bake for 20 minutes, flip them over, and bake for another 15-20 minutes until golden and crispy.

Step 4
While the fries are in the oven, pat your steak dry and season both sides with kosher salt and pepper. Heat a cast-iron or heavy skillet over high heat and add a small amount of oil.

Step 5
Sear the steak for 4 minutes on one side without moving it, then flip and cook for another 2-3 minutes for medium-rare. Use an instant-read thermometer: 135°F for medium-rare, 145°F for medium.

Step 6
Remove the steak from the pan, place butter on top, and let it rest for at least 5-10 minutes. This allows the juices to redistribute for a more flavorful bite.

Step 7
Slice the steak thinly against the grain. Serve alongside your crispy baked fries and a side of garlic aioli or sauce of your choice.

Beginner Tips and Notes

If your fries are browning too fast, your oven might be too hot—drop the temperature by 15°F and keep an eye on them. If they’re too soft, they might be overcrowded; give them more space on the pan.

When searing steak, make sure your pan is hot enough—look for a light smoke before adding the meat. Resist the urge to flip too soon. You want a nice crust to form.

No cast-iron skillet? A stainless steel pan works well. Avoid nonstick pans for steak—they don’t sear as effectively.

To prep efficiently, soak the potatoes first, then season your steak while they rest. This helps streamline your timing.

Serving Suggestions

Pair your steak frites with a light salad dressed in vinaigrette to cut through the richness. Roasted asparagus or sautéed green beans also make great sides.

For sauces, classic garlic aioli is a crowd favorite, but you can also try béarnaise, mustard, or even a chimichurri for a herb-forward twist.

Leftovers store well in an airtight container for up to 3 days. Reheat fries in the oven to restore crispiness; steak is best warmed gently in a pan or served cold over a salad.

Conclusion

If you’ve ever wanted to make a restaurant-quality dinner at home without the stress, this easy sheet pan dinner is your answer. This lemon herb steak frites recipe combines rich flavors and simple techniques, making it a perfect intro dish for anyone starting out in the kitchen. Whether you’re cooking for yourself or impressing a guest, you’ll walk away with confidence—and probably a clean plate. Give it a try and let us know how it turned out in the comments. We’d love to hear your twist on this classic!

FAQ About Steak Frites Recipe

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