Why You’ll Love This Steak Frites Recipe

• Restaurant-Quality at Home: Get the same tender, juicy steak and crispy fries as you’d find in a French bistro.
• Crispy Fries with the Double-Fry Method: Achieve perfectly crunchy frites using the traditional two-step frying process.
• Perfectly Cooked Steak: Learn the best techniques for searing a steak to your preferred doneness.
• Rich and Flavorful Garlic Aioli: A creamy, garlicky dip that adds an extra layer of indulgence.
• Customizable to Your Taste: Easily adjust seasonings, steak cuts, or cooking methods based on preference.

The Key Components of a Perfect Steak Frites

Steak Frites is all about mastering three key elements: a high-quality steak, crispy golden fries, and a flavorful sauce. Each component plays a crucial role in creating an unforgettable dish.

1. The Steak: Choosing the Right Cut

The best steak for Steak Frites should be well-marbled, tender, and rich in flavor. The most popular choices include:

• Ribeye: Known for its beautiful marbling and rich, beefy flavor, making it one of the best choices.
• New York Strip: A great balance between tenderness and chew, with a flavorful fat cap.
• Filet Mignon: The most tender cut, though less marbled than ribeye.
• Hanger Steak: A classic French choice, offering deep, beefy flavor and a slightly chewy texture.

The steak should be seasoned generously with salt and cooked using a cast-iron skillet or heavy-bottomed pan to achieve a perfect crust and caramelization.

2. The Frites: Crispy and Golden French Fries

Authentic frites (French fries) are thinner than traditional American fries and have a light, crisp texture. The secret to achieving ultra-crispy fries is the double-fry method:

• First Fry (Blanching): Fries are partially cooked at a lower temperature to soften the inside.
• Second Fry (Crisping): Fries are fried at a higher temperature, creating a crisp, golden crust.

3. The Sauce: Creamy Garlic Aioli

Instead of traditional ketchup, Steak Frites is often served with garlic aioli, a rich and creamy sauce that enhances both the steak and the fries. Aioli is a garlicky mayonnaise-based sauce that adds a touch of luxury to the dish.

How to Cook the Perfect Steak for Steak Frites

Mastering steak is the key to making this dish restaurant-worthy. Follow these steps for a perfectly seared, juicy steak every time:

1. Bring the Steak to Room Temperature

Before cooking, let the steak sit at room temperature for 30-45 minutes. This ensures even cooking and prevents the meat from seizing up when it hits the hot pan.

2. Season Generously

Season the steak liberally with kosher salt on all sides. Salt enhances the natural beef flavor and helps create a delicious crust.

3. Sear the Steak for a Perfect Crust

• Heat a cast-iron skillet or heavy-bottomed pan over high heat.
• Add a small amount of oil and wait until it starts smoking before adding the steak.
• Sear for 4-6 minutes per side, flipping every 30-45 seconds for an even crust and juicier center.

4. Baste with Butter for Extra Flavor

Once the steak is nearly done, add butter, garlic, and fresh herbs (such as thyme or rosemary) to the pan. Tilt the pan and spoon the melted butter over the steak for a rich, buttery finish.

5. Let the Steak Rest

After cooking, transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute, keeping the steak moist and flavorful.

6. Slice Against the Grain

For maximum tenderness, slice the steak thinly against the grain before serving.

How to Make Ultra-Crispy Frites (French Fries)

The secret to crispy, golden fries lies in the double-fry technique.

1. Choose the Right Potatoes

Russet potatoes are the best choice for crispy fries because they have high starch content and a fluffy interior.

2. Cut the Potatoes Evenly

For consistent cooking, cut the potatoes into ⅓-inch thick sticks. A mandoline slicer ensures even thickness.

3. Soak the Potatoes

Soaking the fries in cold water for at least 15 minutes removes excess starch, resulting in a crispier texture.

4. Double Fry for the Best Texture

• First Fry (300°F): Cook the fries in batches for 3-4 minutes until softened but not browned.
• Second Fry (350°F): Increase the temperature and fry for 5 minutes until crispy and golden brown.

5. Season Immediately

Once fried, drain the fries on paper towels and season immediately with salt and pepper for the best flavor.

Best Ways to Serve Steak Frites

Steak Frites is already a complete meal, but adding a few side dishes can enhance the experience:

Toppings & Additions:

• Crumbled blue cheese for a rich, tangy contrast.
• Sautéed mushrooms for an earthy, umami boost.
• Caramelized onions to add sweetness and depth.

Side Dishes:

• A light green salad with balsamic vinaigrette for freshness.
• Roasted asparagus or green beans for a pop of color and nutrition.
• Crusty French bread to soak up the juices and butter.

How to Store & Reheat Leftovers

Although best enjoyed fresh, leftovers can be stored and reheated:

• Refrigerate: Store steak and fries separately in airtight containers for up to 3 days.
• Reheat Steak: Warm in a 300°F oven for 10 minutes or pan-sear for 1-2 minutes per side.
• Reheat Fries: Refry for 1-2 minutes or bake at 400°F for 5-7 minutes to restore crispiness.

Why This Steak Frites Recipe is a Must-Try

• A French bistro favorite made easy at home.
• Crispy, golden fries using the authentic double-fry method.
• Perfectly seared steak with a rich, buttery finish.
• Garlic aioli for an indulgent dipping sauce.
• Great for a special occasion or a restaurant-quality meal at home.

Conclusion: A Luxurious Yet Simple Meal Worth Mastering

Steak Frites with Garlic Aioli is more than just a meal—it’s an experience. The perfectly seared steak, crispy golden fries, and creamy aioli create a balance of textures and flavors that’s both decadent and comforting. Whether you’re making this for a date night, a family dinner, or just treating yourself, this dish is a surefire way to impress.