High-End Steak Frites Dinner

This high-end steak frites recipe creates a restaurant-quality meal you can savor at home. Expect a golden-crusted ribeye finished with herby compound butter and impossibly crisp triple-cooked fries worthy of any Parisian brasserie. Every detail from fry texture to butter-flavor layering transforms an ordinary dinner into a luxurious treat.

The first time I made these fries using the triple-cooked method, I finally understood why chefs obsess over texture. Ever since, steak frites night at home truly feels special.

Ingredients

• Ribeye steak: Choose a boneless cut about an inch and a half thick with good marbling Look for prime or high-quality choice ribeye for melting tenderness
• Salt flakes: Finishing salt like Maldon brings the right crunch and lifts flavor
• Cracked black pepper: Freshly ground adds warmth and depth
• Grapeseed oil: Neutral high-smoke-point oil helps get a golden sear
• Unsalted butter: Essential for richness during basting and the compound butter
• Garlic: Smashed cloves infuse the steak with aromatic notes
• Fresh thyme: Adds earthy herbal flavor to both the steak and fries
• Compound butter: Butter softened and mixed with chopped parsley chives and lemon zest gives the steak a luxurious finish Use fresh herbs and zest for brightness
• Russet potatoes: Their dry starchy flesh makes fries ultra crisp Look for large firm potatoes without blemishes
• Chopped parsley and thyme: Sprinkle these over frites right out of the fryer for color and fresh taste
• Flaky sea salt: Season frites while hot for maximum flavor
• Vegetable or peanut oil: Needed for deep frying and a clean taste

Step-by-Step Instructions

Make Compound Butter:

Combine unsalted butter with finely chopped fresh parsley and chives plus lemon zest and a pinch of salt Mix until smooth Shape into a small log with plastic wrap and refrigerate until firm This brings a bright creamy finish to the steak

Prepare Potatoes for Frites:

Peel russet potatoes and cut them into thick batons Place them immediately in cold salted water This removes excess starch and helps fries hold their shape

First Boil the Potatoes:

Bring potatoes in salted water to a gentle simmer Cook for about ten minutes or just until a knife meets a little resistance Drain them gently then spread on a tray to cool and place in the freezer for thirty minutes or in the fridge for at least an hour Resting lets the surface set for a crispier fry

First Fry the Potatoes:

Heat oil to about three hundred degrees Fahrenheit Use a thermometer for accuracy Fry the cold potatoes in batches for four or five minutes They will start to firm up but not color yet Remove and rest them again on a rack or tray then chill for another thirty minutes or an hour This step locks in the fluffiness

Final Fry for Crispiness:

Increase your oil temperature to three hundred seventy-five degrees Fry the potatoes until they are deeply golden and crispy about three or four minutes Drain immediately then toss them with flaky salt and finely chopped herbs while still hot so they soak in the flavors Keep warm before serving

Prepare and Cook the Ribeye:

Let your ribeye sit at room temperature for half an hour to ensure even cooking Pat completely dry so it sears well Season both sides generously with salt and fresh black pepper

Sear and Baste the Steak:

Heat a cast-iron pan over high heat Add your neutral oil Sear the steak for about two minutes per side until you have a deeply browned crust Lower the heat and add unsalted butter smashed garlic cloves and thyme Tilt the pan and baste the steak using a spoon for about one or two minutes per side to infuse flavor and richness Aim for medium-rare at about one hundred thirty degrees internally

Rest and Finish the Steak:

Let the steak rest on a warm plate for five minutes Resting lets the juices settle Top with a generous slice of compound butter so it melts into the hot meat Serve immediately with your housemade frites

Save

My favorite part of this dish is the moment when the herb butter hits the hot steak releasing that fresh citrus aroma One time my dad declared the fries better than those at any restaurant which I count as the ultimate compliment

Storage Tips

Leftover fries will lose crispness but can be reheated in an air fryer or oven Spread on a tray at four hundred degrees for a few minutes to revive Lost steak juice makes leftovers perfect for steak salad the next day Store compound butter wrapped in the fridge for up to three days or freeze for longer

Ingredient Substitutions

If ribeye is unavailable sirloin or strip steak works just adjust cook time for thickness Yukon gold potatoes are a solid swap for russet Fries will be a bit more golden but still delicious For the herbed butter you can use tarragon or basil if parsley or chive is out of season

Serving Suggestions

Plate steak frites with a crisp tossed green salad and a glass of red wine For a restaurant look slice the steak before plating and fan over fries Extra compound butter on the side is always welcome For true brasserie vibes serve with aioli or Dijon mustard

A Bit of Context

Steak frites is a beloved dish from French bistros for a reason The simplicity of good beef and perfect fries is timeless Chefs elevate it using better beef and the meticulous triple-fry method to achieve that signature crispness Every home cook deserves to master this at least once

Recipe FAQs

→ What cut of steak works best for steak frites?

A boneless ribeye steak is ideal due to its marbling, tenderness, and rich flavor that stands out when seared.

→ Why use the triple-cooked method for the frites?

Triple-cooking ensures fries are creamy inside and crispy outside, offering incredible texture and a satisfying crunch.

→ How do you make herb compound butter?

Soften butter, then combine with chopped fresh herbs, lemon zest, and a touch of sea salt for aromatic flavor.

→ What’s the key to a perfect steak sear?

Patting the steak dry, searing in high-heat oil, and basting with butter allows for a flavorful crust and juicy middle.

→ How do you keep fries crispy for serving?

Serve fries immediately after the final fry, and keep warm in a low oven to maintain crispness before plating.