When you think of French cuisine, visions of elegant sauces, artisanal breads, and refined pastries might come to mind. But among the classics, few dishes embody the spirit of a traditional Parisian bistrot quite like steak-frites. Simple yet sophisticated, this pairing of juicy steak and golden French fries has stood the test of time, offering comfort and indulgence in every bite.

In this blog, we’ll explore the history, key ingredients, cooking techniques, and a step-by-step recipe to help you recreate the perfect steak-frites at home.

A Brief History of Steak-Frites

Steak-frites, literally translated as steak and fries, originated in France and Belgium in the 19th century. With France’s love for beef and Belgium’s mastery of fried potatoes, the dish quickly became a staple in brasseries and bistros. Today, it’s found across Europe and beyond, often regarded as the ultimate comfort food that blends rustic simplicity with culinary finesse.

Choosing the Right Cut of Steak

The beauty of steak-frites lies in using the right cut of beef. Commonly used cuts include:

Entrecôte (ribeye): Richly marbled, tender, and flavorful.

Sirloin (contre-filet): Leaner but still juicy, with a pronounced beefy taste.

Filet mignon: Exceptionally tender but milder in flavor.

Bavette (flank steak): Affordable and full of flavor, best served medium-rare.

French bistros often serve steak with a sauce—like béarnaise, peppercorn (au poivre), or herb butter—to enhance the flavors.

The Secret to Perfect Frites

The fries are just as important as the steak. French frites are traditionally:

Cut thin (around 8–10 mm): This ensures crispness.

Double-fried: First at a lower temperature (around 160°C / 320°F) to cook through, then at a higher temperature (around 190°C / 375°F) for golden crispness.

Seasoned immediately with salt: To lock in flavor while hot.

Some chefs even soak raw potato sticks in water before frying to remove excess starch, ensuring extra-crispy frites.

Step-by-Step Recipe for Steak-Frites

Ingredients (Serves 2)

For the steak:

2 ribeye or sirloin steaks (200–250 g each)

2 tbsp olive oil or butter

2 garlic cloves (smashed)

2 sprigs fresh thyme or rosemary

Salt and freshly ground black pepper

For the frites:

3–4 large russet potatoes

Vegetable oil (for frying)

Sea salt (to taste)

Optional sauce:

Béarnaise sauce, peppercorn sauce, or garlic herb butter

Instructions

1. Prepare the Fries

Peel and cut the potatoes into thin batons (8–10 mm).

Soak them in cold water for 30 minutes to remove excess starch.

Drain, pat dry, and heat oil to 160°C (320°F). Fry potatoes in small batches for 5–6 minutes until softened but pale.

Remove, drain on paper towels, and let cool.

Increase oil temperature to 190°C (375°F). Fry again until golden and crispy. Season generously with salt.

2. Cook the Steak

Bring steaks to room temperature and season with salt and pepper.

Heat olive oil or butter in a heavy skillet over medium-high heat.

Sear the steaks for 3–4 minutes per side (depending on thickness and preferred doneness).

Add garlic and thyme/rosemary in the last minute for aromatic flavor.

Remove steaks, let rest for 5 minutes before slicing.

3. Serve

Plate the steak alongside a generous portion of crispy frites.

Add a dollop of béarnaise, a drizzle of peppercorn sauce, or a knob of garlic butter.

Pair with a glass of red wine (like Bordeaux or Côtes du Rhône) for the ultimate French experience.

Tips for the Perfect Steak-Frites

Rest the steak: Always let the meat rest after cooking to retain juices.

Choose the right oil: Neutral oils with high smoke points (sunflower, peanut, or canola) work best for frites.

Experiment with sauces: Béarnaise is traditional, but you can also try blue cheese butter or Dijon mustard sauce.

Why Steak-Frites is Loved Worldwide

Steak-frites is more than just meat and potatoes—it’s a symbol of French dining culture. It reflects the balance between quality ingredients, proper technique, and a touch of indulgence. Whether enjoyed in a bustling Paris café or cooked in your own kitchen, this dish offers comfort and elegance in equal measure.

✅ In summary: Steak-frites is a timeless French dish that pairs juicy, seared steak with perfectly crispy fries. With just a few ingredients and attention to detail, you can recreate this bistrot classic at home and impress your guests with a taste of Paris.