🇫🇷 Introduction

When you think of classic French comfort food, Steak Frites instantly comes to mind. This beloved dish, which simply means “steak and fries,” is a staple in bistros across France and Belgium. It's elegant in its simplicity—perfectly seared steak served alongside golden, crispy fries—yet bursting with rich, satisfying flavors.

Whether served with a red wine reduction, peppercorn sauce, or simply a pat of herb butter, Steak Frites is the definition of rustic French indulgence.

🧾 What is Steak Frites?

Steak Frites combines two essentials: a juicy, flavorful steak and perfectly crisp French fries. Though each element seems basic, the real magic lies in the attention to technique, temperature, and timing.

The dish dates back to the early 20th century and is especially popular in Parisian cafés and Belgian brasseries, where it’s often served with sauces like béarnaise, au poivre, or mustard cream.

🥩 Ingredients

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

For the Steak:

2 ribeye or sirloin steaks (about 1-inch thick)

Salt and freshly ground black pepper

2 tbsp unsalted butter

2 cloves garlic, smashed

2 sprigs of fresh thyme or rosemary


For the Frites (Fries):

2 large russet potatoes

Oil for frying (e.g., vegetable or peanut oil)

Salt to taste

🧄 Optional Sauce – Peppercorn Cream

1 tbsp crushed black peppercorns

1 tbsp butter

1/2 cup heavy cream

1/4 cup beef stock

Salt to taste

🔪 Instructions

Step 1: Prepare the Fries (Frites)

Peel and cut potatoes into 1/4-inch thick matchsticks.

Soak in cold water for 30 minutes to remove excess starch (makes fries crispier).

Drain, pat dry completely, and fry in 350°F (175°C) oil for 3–4 minutes. Don’t brown them yet—this is just the first fry.

Remove and drain on paper towels. Let rest for 10 minutes.

Re-fry at 375°F (190°C) until golden and crispy. Drain and season with salt immediately.

🍟 Pro Tip: Double frying gives the fries that perfect bistro crispness.

Step 2: Cook the Steak

Let steaks sit at room temperature for 20 minutes. Season both sides generously with salt and pepper.

Heat a cast iron skillet over high heat until smoking hot.

Add steaks and sear for 2–3 minutes per side (for medium-rare), adding butter, garlic, and thyme during the last minute. Spoon the melted butter over the steaks.

Remove from pan, cover loosely with foil, and let rest for 5 minutes.

Step 3: Make the Sauce (Optional)

In the same pan, reduce heat to medium. Add butter and crushed peppercorns.

Stir in beef stock and reduce slightly.

Add cream and simmer until thickened. Season with salt.

🍽️ To Serve

Place steak on a warm plate.

Pile the crispy frites beside it.

Drizzle with peppercorn sauce or serve it on the side.

Garnish with a sprig of fresh parsley or a slice of herb butter.

🥂 Pair it with a glass of Bordeaux or Côtes du Rhône for a truly Parisian experience.

💡 Tips for the Perfect Steak Frites

Use a heavy skillet or grill pan to achieve a restaurant-quality sear.

Resting the steak ensures the juices stay inside, not on your plate.

For extra flair, top your steak with Café de Paris butter or blue cheese.

🏁 Final Thoughts

Steak Frites isn’t just a meal—it’s a French ritual. It brings together robust flavor, crisp texture, and comforting familiarity in every bite. Whether you’re recreating a bistro experience at home or impressing guests with a timeless classic, this dish is guaranteed to steal the show.

Bon appétit! 🥩🍷