Steak Frites is one of the most comforting and impressive meals you can make. It looks simple to make—because it is. Aside from ease, the beauty of this dish is that you can master the technique and riff on everything—the fries, steak and sauce. Bring this classic French bistro menu item to your table with this delicious and impressive recipe for steak frites!
What is Steak Frites?
Steak frites is a classic French dish that consists of a juicy steak accompanied by crisp and golden french fries. The steak, typically a tender cut like ribeye or sirloin, is seasoned with salt and pepper before being grilled or pan-seared to perfection.
The frites, which are thin-cut potatoes, are deep-fried until they become crispy on the outside while maintaining a fluffy interior.
This steak and French fries dish is often served with a variety of condiments like a tangy béarnaise sauce or a rich red wine reduction, adding a flavorful touch to the meal.
As a skilled and experienced home cook, mastering the art of preparing a perfectly cooked steak (whether it’s a flank steak, ribeye, or top sirloin) and crisp frites is a must.
How to Make Steak Frites
- Potatoes: for the best oven-baked fries, we recommend using russet potatoes. Their starchiness is important for creating a crisp exterior. If you plan to deep-fry the fries, use Yukon gold potatoes. And use this double-fry recipe I developed for Cuisine at Home.
- Salt and Vinegar seasoning: this is totally optional! We wanted to create a fry recipe that was not only baked and uber-crispy, but also uniquely seasoned. You can certainly skip this and simply season the fries with salt and pepper for ease. Or make truffle fries! They would pair perfectly with the mushroom steak sauce.
- Mushrooms: for the creamy steak sauce, you’ll need 12 ounces of fresh mushrooms. We like to use 8 ounces of cremini mushrooms and 4 ounces of shiitake. You can use a mix of different types of mushrooms, like we do, or use all of one kind.
- Shallot: gives the sauce a nice savoriness.
- Crème fraîche: look for crème fraîche in the especially cheese section or fresh cheese section of your grocery store. It comes in plastic containers (like cream cheese) and is sold in 5–8 ounce containers. You’ll need 8 ounces.
- Sherry: a splash of dry sherry deglazes the pan, picking up all the flavorful bits of fond and also infuse the sauce with a nutty undertone.
- Thyme: fresh thyme pairs beautifully with mushrooms, cream and sherry. You can also use dried ¾ teaspoon dried thyme.
- Steak: we love a nice ribeye steak for this recipe but you can also use a top sirloin or New York strip.
- Pantry: olive oil, kosher salt and black pepper
- Prep the Fries
- Soak the Potatoes
- Bake the Fries
- Make the Mushroom Sauce
- Cook the Steak
- Season the Fries
- Steak frites are best enjoyed right after cooking, but if you have leftover steak, store it in an airtight container and reheat it gently over medium-low heat in a skillet or in the microwave on half power in 30-second increments until warmed through.
- Do not season the steaks until right before cooking. If you season them with salt a few minutes prior to cooking, the salt will draw moisture out of the steaks and inhibit browning.
- For the best sauce, seek out small cremini and shiitake mushrooms. We recommend buying mushrooms from the bulk bins in your grocery store or at the farmers market. The smaller they are, the less prep they require. Small shiitakes just need to be stemmed—no slicing required. And Small cremini mushrooms just need a quick slice—plus slices are prettier in a sauce than chopped mushrooms.
Cut the fries into ¼-inch batons. We recommend trimming a ¼ inch off of one side of the potato and using that as the base—a squared edge makes it more stable to then cut into planks. Slice the potato into ¼-inch thick planks then cut across the planks to create ¼-inch fries or “batons.”
Add the potato slices to a large bowl filled with cold water. Let the potatoes soak for 30 minutes, draining and refilling the bowl once.
Drain the potatoes then transfer to a clean kitchen towel. Pat the potatoes to thoroughly dry. Toss the potatoes with olive oil and season lightly with salt.
Arrange the fries in an even layer on parchment-lined baking sheet(s). Bake for 20 minutes at 375ºF then kick up the oven to 425ºF and continue baking until fries are crispy and golden brown, about 25 more minutes.
While the fries are baking, make the mushroom sauce. Start by sautéeing the mushrooms and shallot in a skillet with olive oil. Once the mushrooms have softened, increase the heat to high and cook until the mushrooms start to brown, this should take about 10 minutes.
Stir in the thyme, salt and pepper and cook 1 minute before deglazing the pan with sherry (be careful, it will bubbly furiously).
Stir in the crème fraîche and cook over medium-low until slightly thickened. Remove from heat and season with salt and pepper to taste.
Preheat a cast-iron skillet over high for 5 minutes. Pat the steak dry with paper towels. Right before cooking, season the steak with kosher salt.
Reduce the heat to medium-high and add a splash of vegetable oil to the skillet. Place the steak in the skillet and cook, without moving (you want to create a nice crust!) for 3 minutes or until a nice golden crust forms on the bottom. Flip the steak and continue to cook until the second side has a nice golden crust and an instant-read thermometer inserted in the center registers 125ºF.
Transfer the steak to a plate, tent with foil and let rest 5 minutes.
Transfer the fries to a large bowl and toss with the salt and vinegar seasoning (if using). Feel free to play around with other seasonings. If you plan to just use salt and pepper, season the fries with more salt prior to baking—double it to at least a teaspoon of kosher salt.
Slice the steaks and divide between four plates. Top with sauce and serve with a handful of fries.
What Cut of Beef to Use
You’ll find steak frites made with rump steak on a lot of restaurant menus, in addition to flank steak and porterhouse. For something even fancier, try filet mignon.
We like the juicy richness of a ribeye which pairs wonderfully with the bright and tangy salt and vinegar oven fries.
Not sure what grade to buy? Learn more about grades of beef!
Steak Frites Steak Sauce
There’s no real “rule” when it comes to the type of sauce to serve with steak frites. It’s common to see a creamy black peppercorn sauce on bistro menus but buttery red wine sauces and creamy horseradish-infused sauces are also common.
For our recipe we wanted to create a sauce that offered more than just creamy decadence. The addition of sauteed mushrooms and shallots add flavor and texture while sherry and thyme add depth.
Steak Frites Tips
More Steak Recipes to Try
Ready to master another steak recipe? We’ve got loads of recipes for you to take a swing at.
- Enjoy a hearty breakfast of Steak and Eggs! Enjoy these two protein powerhouses with our sweet, salty and spicy gochujang sauce.
- Learn how to cook the perfect Top Sirloin Steak 4 ways! Then get to know the skirt steak and how to cook it perfectly.
- Master the art of reverse searing steak and you may never cook a steak another way. It’s one of the most effective methods of cooking the perfect medium-rare steak.
- Tacos al Carbón, aka steak tacos, are the perfect addition to your weekly meal plan. They’re simple but spectacular with the addition of a charred scallion salsa.
- Bring the steakhouse to your kitchen with our recipe for blue cheese steak salad. It’s savory, creamy and crisp.
- And finally, for a fun appetizer or date night dinner, try our recipe for Beef Negimaki (Japanese steak and scallion rolls).
Steak frites au poivre is a variety of steak frites where the steak is encrusted with black peppercorns prior to cooking. It’s often served with a creamy pan sauce as well.
Steak frites (steak and French fries) is an all-in-one dish. If you want to round out the meal with something fresh, try serving it with a simple side salad like our butter lettuce salad, fennel salad, or garden salad.
Or we love a tasty skirt steak recipe! First and foremost, try our Steak and Eggs. Our steak tacos—Tacos al Carbón—is another great skirt steak recipe. You can also use flank steak in our Blue Cheese Steak Salad.
We’ve got a complete guide on how to cook top sirloin which will answer all of your burning questions!
Steak Frites Recipe
- 4 large russet potatoes, scrubbed
- ¼ cup olive oil
- Kosher salt and black pepper
- Salt and vinegar seasoning
- 2 tablespoons olive oil
- 12 ounces mushrooms, sliced (we like a mix of cremini and shiitake)*
- 1 medium shallot, sliced
- ¼ cup dry sherry
- 8 ounces crème fraîche
- 1 teaspoon fresh thyme or ¾ teaspoon dried
- 2 (1–2 inch-thick) ribeye steaks
- Avocado oil or vegetable oil
- Preheat oven to 375°F (190ºC) with racks set in upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.
- Cut 4 russet potatoes into ¼-inch thick planks then cut across to form ¼-inch thick batons. Transfer potato batons to a large bowl; fill with cold water, swish around then drain. Refill bowl with cold water and let soak 30 minutes.
- Drain potato batons and transfer to a clean kitchen towel; dry very well. Wipe bowl dry then transfer potato batons back to bowl with ¼ cup olive oil and ½ teaspoon kosher salt. Spread evenly in a single layer on prepared half sheet pans.
- Bake frites for 20 minutes.
- Increase oven temperature to 425°F (218ºC) and cook frites until golden, about 20–25 minutes more, flipping and rotating pans top to bottom, halfway through. (Keep an eye on them as all ovens are different! You may need a few less or more minutes.)
- Remove from oven and transfer frites to a large bowl. Add 1 teaspoon salt and vinegar seasoning and toss to coat; season to taste with additional salt and vinegar seasoning.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add 12 ounces sliced mushrooms and 1 sliced shallot and cook until softened, stirring frequently, 5–6 minutes. Increase heat to medium-high and cook until starting to brown, 10 minutes. Add 1 teaspoon fresh thyme and 1 teaspoon each kosher salt and black pepper, cook 1 minute. Add ¼ cup dry sherry and cook until evaporated.
- Stir in 8 ounces crème fraîche and cook until melted, reduce heat to low and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
- Preheat a large cast-iron skillet over high heat for 5 minutes.
- Pat 2 ribeye steaks dry with paper towels, then season with 1 teaspoon kosher salt.
- Reduce heat to medium-high. Add a splash of avocado oil and swirl to coat the pan. Place steaks in skillet; cook until charred and beads of moisture begin to form around edges of steak, about 3 minutes. Flip and continue cooking until an instant-read thermometer inserted in center registers 125ºF (52ºC) for medium-rare, about 3 more minutes. For medium, cook to an internal temperature is 135ºF (57ºC), about 4 minutes per side.
- Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.
- Slice steak then divide between 4 plates. Spoon sauce over steak and serve with a few handfuls of frites. Finish with a few turns of black pepper and serve.
This post is written and created in partnership with the Iowa Beef Council. As always the thoughts, opinions, recipe, photos and content are all my own.