1. Can I use a different cut of steak for steak frites?

Yes! While ribeye is ideal for its marbling and flavor, flank steak, sirloin, or skirt steak are great alternatives. Just adjust cooking times as needed.

2. Do I have to fry the potatoes twice?

Not at all. For an easier method, you can bake the fries once in a hot oven (425°F) until crispy. Double baking or frying enhances crispness but isn't required.

3. How do I know when my steak is cooked to medium-rare?

Use an instant-read thermometer. Medium-rare steak is done at 135°F. Let it rest after cooking so the juices redistribute and the steak stays tender.

4. What sauces go well with steak frites besides garlic aioli?

Other delicious options include béarnaise, chimichurri, Dijon mustard, or even classic ketchup. Choose a sauce that complements the richness of the steak.

Classic Steak Frites - recipe maestro

Name: Classic Steak Frites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 3 large russet potatoes (about 3 pounds); Refined peanut oil or extra-virgin olive oil (for frying or baking); 1 ribeye steak (2 to 2½ pounds), at room temperature; 2–3 teaspoons kosher salt; Freshly ground black pepper; 3 tablespoons unsalted butter; Garlic aioli (optional, for serving)

Description

A beginner-friendly steak frites recipe featuring juicy pan-seared ribeye and crispy oven-baked fries, served with optional garlic aioli for dipping.

Ingredients

Scale

3 large russet potatoes (about 3 pounds)
Refined peanut oil or extra-virgin olive oil (for frying or baking)
1 ribeye steak (2 to 2½ pounds), at room temperature
2–3 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
Garlic aioli (optional, for serving)

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Instructions

Let the ribeye steak sit at room temperature for about 30 minutes before cooking.
Peel the potatoes and cut them into ⅓-inch thick sticks. Soak in ice water for 15 minutes, then drain and pat dry.
Toss the fries in olive oil, season with salt and pepper, and spread them in a single layer on a baking sheet. Bake at 425°F for 35–40 minutes, flipping halfway through until crispy.
Meanwhile, pat the steak dry and season both sides with kosher salt and pepper.
Heat a skillet over high heat until it begins to smoke slightly. Add oil, then place the steak in the pan and sear for 4 minutes without moving.
Flip the steak and cook for another 2–3 minutes for medium-rare (internal temp: 135°F). Adjust time based on preferred doneness.
Remove steak from the skillet, top with butter, and let it rest for 5–10 minutes before slicing thinly against the grain.
Serve steak with crispy fries and a side of garlic aioli or other sauce of choice.

Notes

Use Yukon Gold potatoes if russets aren’t available, but expect a creamier texture.
Don’t overcrowd the baking sheet; give fries space to crisp properly.
Letting the steak rest is essential for juicy results.
An instant-read thermometer helps ensure perfect doneness.

Prep Time: 15 min
Cook Time: 40 min
Category: Dinner
Method: Pan-Seared, Oven-Baked
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 909
Sugar: 1 g
Sodium: 479 mg
Fat: 70 g
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 20 g
Fiber: 2 g
Protein: 58 g
Cholesterol: 133 mg