Classic Steak Frites

French Steak Frites stands as the ultimate bistro comfort food from France - juicy, seared steak served alongside golden, crunchy fries and topped with a rich, tangy lemon-herb butter. This fancy meal brings restaurant-quality dining straight to your home table, turning an ordinary dinner into something you won't forget.

I've tweaked this dish through many family meals and found that letting your steak sit while giving the fries their second fry means everything hits the table hot and ready at just the right moment.

Key Ingredients

• Top-quality beef (ribeye, strip sirloin, or filet mignon) - Go for cuts with good fat marbling at least 1-inch thick for the tastiest results
• Russet potatoes - The starch content in these makes fries that crunch outside but stay fluffy inside
• Garden herbs (thyme, rosemary, green onions) - These make the flavor-packed butter that takes this whole dish up a notch
• Unsalted butter - Lets you manage the salt level while adding a smooth, rich finish
• Oil that handles heat well - Try grapeseed or avocado oil for perfect searing without smoke or burning

Step-By-Step Guide

1. Making Your Flavored Butter

Leave butter out for 30 minutes to soften

Beat it till it's airy and light, roughly 5-7 minutes

Mix in finely cut herbs, crushed garlic, lemon peel, and juice

Add sea salt and fresh black pepper to taste

Form into a log with parchment paper and cool in fridge

2. Perfecting Your Fries

Slice potatoes into even ¼-inch sticks

Let them sit in cold water 30 minutes to wash away starch

Empty water and dry them completely

First cook at 300°F for 3 minutes until soft but barely golden

Set aside while you cook the steak

Finish by frying at 350°F for 3 minutes until crispy and golden

3. Cooking Steak Like a Pro

Let steak warm up for 30 minutes on the counter

Wipe completely dry and add plenty of sea salt and pepper

Get your pan extremely hot

Cook without moving for 3 minutes

Toss in butter, garlic, and herbs

Turn over and spoon butter over meat for 3 minutes

Place on a warm plate while finishing the fries

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In my family where good food was always valued, I learned that fancy butter can change everything. My grandma always told me her kitchen secret weapon was herb-infused butter - it's surprising how this small touch can make home cooking taste like a fancy restaurant meal.

Mastering Heat Control

A cast iron pan works best for getting that amazing crust on your steak. It spreads heat evenly for all-over cooking. For the fries, watching your oil temperature really matters - too hot and they'll turn black, too cool and they'll soak up oil and get soggy.

Great Side Options

Though French bistros typically serve this with plain green salad, I love adding sweet, browned shallots for more flavor. Their natural sweetness works wonderfully with both the meaty steak and crunchy fries.

Looking back: After making this meal countless times, I've learned success comes down to watching your timing and heat levels. There's something truly special about slicing into perfectly cooked beef and using crunchy fries to soak up all those tasty juices. This dish has become our go-to for celebrations, always requested for birthdays and milestones. The satisfaction of serving such an impressive meal at home never fades.

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Frequently Asked Questions

→ Which potatoes should I use for fries?

Russet potatoes are the best choice. Their natural starch content makes fries with a crisp outside and fluffy inside, especially after double frying.

→ Why is double frying fries important?

This method gives fries their crispy crust. The first fry softens the inside, while the second fry makes them golden and crunchy.

→ Can I make herb butter in advance?

Of course! Make it days ahead and leave it in the fridge. You can also freeze it for up to 3 months and use it anytime.

→ How do I get a good sear on the steak?

Let your pan heat up very hot, pat the steak dry, and season it. Push it down on the pan briefly, then let it sit until it’s ready to flip—don’t move it around.

→ How long should I let the steak rest for juicy results?

Give the steak 3-4 minutes to rest after cooking. This helps the juices settle back into the steak, making it perfectly tender when sliced.