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.
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
Recipe Controls
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
