There’s something undeniably magical about the combination of a perfectly seared steak and a mountain of golden, crispy fries. It’s the kind of meal that feels like a warm hug from a Parisian bistro—simple, satisfying, and packed with flavor. Whether you’re looking to impress a date or just treat yourself to something special, this Steak Frites with Herb Butter recipe is your ticket to culinary bliss.
Love Steak Frites with Herb Butter? So do we! If you're into Steak or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why This Recipe Works
- Double-Fried Fries: The first fry cooks them through, the second makes them irresistibly crisp. This method ensures a fluffy interior and a crackly exterior.
- Herb butter: A pat of this golden goodness melts into the steak, adding layers of fresh, savory flavor. The butter’s fat carries the herbs’ aromatics, enhancing every bite.
- Resting the steak: It’s not just a suggestion—it’s the difference between juicy and dry. Resting allows the fibers to reabsorb juices, preventing a dry, disappointing cut.
Serves: 2 | Prep: 30 min | Cook: 25 min | Total: 55 min
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (10–12 oz) ribeye or strip steaks: Ribeye’s marbling keeps things juicy, but sirloin works if you want something leaner.
- 1 tbsp kosher salt: Don’t skimp—salt is your steak’s best friend. It enhances natural flavors and aids in forming a crust.
- 1 tsp black pepper: Freshly cracked for that extra punch. Pre-ground lacks the same aromatic intensity.
- 2 tbsp vegetable oil: High smoke point means no burnt flavors. Avocado oil is a great alternative.
Ingredients for the Herb Butter
- ½ cup unsalted butter, softened: The creamy canvas for your herbs. Salted butter can be used, but reduce added salt.
- 2 tbsp minced parsley: Fresh and grassy. Dried parsley won’t deliver the same brightness.
- 1 tbsp minced chives: A whisper of oniony goodness. Green onions can sub in a pinch.
- 1 tsp lemon zest: Brightens everything up. Omit if you don’t have fresh lemons.
- 1 small garlic clove, grated: Because garlic makes everything better. Garlic powder (¼ tsp) works in a pinch.
Ingredients for the Fries
- 4 large russet potatoes: Starchy and perfect for frying. Yukon Golds work but yield softer fries.
- 4 cups peanut or vegetable oil: Neutral and reliable. Canola oil is another option.
- 1 tsp sea salt: For that final, essential sprinkle. Table salt works too, but use slightly less.
Tools You’ll Need
- Cast-iron skillet: The MVP of steak searing. A heavy stainless steel pan can substitute.
- Deep fryer or heavy pot: For fries that crunch. A Dutch oven works well.
- Thermometer: Precision is key. Eyeballing oil temperature risks soggy or burnt fries.
- Paper towels: To keep things dry and crisp. A clean kitchen towel can also blot excess oil.
How to Make Steak Frites with Herb Butter
- Make the herb butter: Mix the ½ cup unsalted butter, 2 tbsp minced parsley, 1 tbsp minced chives, 1 tsp lemon zest, and 1 small grated garlic clove until smooth. Roll it into a log with parchment paper and chill. (Pro tip: Let it soften slightly before serving for maximum meltiness.)
- Prep the fries: Cut the 4 large russet potatoes into sticks and soak them in cold water for 15 minutes to remove excess starch. Dry them thoroughly—wet fries = oil splatters.
- First fry (blanching): Heat 4 cups peanut or vegetable oil to 325°F and fry the potatoes in batches until soft but not yet golden. Drain and let them cool completely. This step ensures the interior cooks without over-browning.
- Sear the steak: Pat the 2 (10–12 oz) steaks dry, season with 1 tbsp kosher salt and 1 tsp black pepper, and sear in a smoking-hot skillet with 2 tbsp vegetable oil for 3–4 minutes per side for medium-rare (130°F internal temp). (Resist the urge to poke it—let that crust form!)
- Rest the steak: Transfer to a cutting board and let it rest for 5 minutes. This is non-negotiable—juicy steaks don’t rush. Carryover cooking will raise the temp another 5°F.
- Second fry (crisping): Crank the oil to 375°F and fry the potatoes again until golden and crispy. Salt them with 1 tsp sea salt while they’re hot—seasoning sticks better this way.
- Serve: Slice the steak against the grain (shortens muscle fibers for tenderness), top with a round of herb butter, and pile the fries high. Watch the butter melt into a glorious sauce.
Pro Technique
- Double-fry for perfect fries: Low temp first to cook, high temp second to crisp. Skipping the first fry leads to greasy, undercooked centers.
- Baste your steak: Tilt the skillet and spoon the hot fat over the steak for extra flavor. Add thyme or rosemary to the oil for an aromatic boost.
- Resting is key: Letting the steak sit ensures every bite is juicy. For thicker cuts (1.5+ inches), extend to 8–10 minutes.
Chef’s Wisdom
- Steak cuts: Ribeye for richness, filet for tenderness, skirt steak for bold flavor. Flat iron steak is a budget-friendly gem.
- Herb butter hack: Freeze extra butter for future steaks, roasted veggies, or even grilled bread. It’s a versatile flavor bomb.
Storage & Freshness Guide
- Herb butter: Fridge for 2 weeks, freezer for 3 months. Slice off rounds as needed.
- Steak leftovers: Reheat gently in a 275°F oven for 10 minutes—microwaving is a crime against steak.
- Fries: Best fresh, but a quick 400°F oven reheat can save the day. Avoid freezing—they’ll turn limp.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery greens and bright acidity cut through the richness of the steak and fries. Toss with shaved Parmesan for extra depth.
- Sautéed Garlic Mushrooms: Earthy mushrooms sautéed in butter complement the herb butter’s flavors. Add a splash of white wine for deglazing.
Drinks
- Bordeaux or Cabernet Sauvignon: These full-bodied reds match the steak’s richness with tannins that cleanse the palate.
- Sparkling Water with Citrus: A bubbly, citrus-infused sip refreshes between bites of fried potatoes and fatty steak.
Something Sweet
- Dark Chocolate Mousse: A light, airy mousse balances the meal’s heaviness. The bitterness contrasts the herb butter’s creaminess.
- Poached Pears with Vanilla Ice Cream: The fruit’s subtle sweetness and cool ice cream provide a refreshing finale.
FAQs
- Can I bake the fries instead of frying?: Yes, but they won’t be as crisp. Toss with oil, bake at 425°F for 25–30 minutes, flipping halfway.
- What if I don’t have a meat thermometer?: Use the finger test: Press the steak’s center. Soft = rare, slight resistance = medium-rare, firm = well-done.
- Can I use dried herbs for the butter?: Fresh is best, but use 1/3 the amount of dried herbs (e.g., 2 tsp dried parsley instead of 2 tbsp fresh).
Steak Frites with Herb Butter: A Bistro Classic That Never Goes Out of Style
Master the classic Steak Frites with Herb Butter—juicy steak, crispy fries, and a rich herb butter that melts into perfection. Try this bistro favorite at home!
Ingredients
For the Steak
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2 ribeye or strip steaks (10–12 oz)
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1 tbsp kosher salt
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1 tsp black pepper
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2 tbsp vegetable oil
For the Herb Butter
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½ cup unsalted butter (softened)
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2 tbsp minced parsley
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1 tbsp minced chives
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1 tsp lemon zest
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1 small garlic clove (grated)
For the Fries
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4 large russet potatoes
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4 cups peanut or vegetable oil
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1 tsp sea salt
Instructions
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Mix ½ cup unsalted butter, 2 tbsp minced parsley, 1 tbsp minced chives, 1 tsp lemon zest, and 1 small grated garlic clove. Roll into a log and chill.01
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Cut 4 large russet potatoes into sticks, soak in cold water for 15 minutes, then dry thoroughly.02
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Heat 4 cups peanut or vegetable oil to 325°F. Fry potatoes in batches until soft but not golden. Drain and cool.03
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Pat 2 (10–12 oz) steaks dry, season with 1 tbsp kosher salt and 1 tsp black pepper, and sear in a hot skillet with 2 tbsp vegetable oil for 3–4 minutes per side.04
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Rest steaks for 5 minutes.05
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Reheat oil to 375°F. Fry potatoes again until golden. Salt with 1 tsp sea salt immediately.06
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Slice steak, top with herb butter, and serve with fries.07
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