Elevate Your Dinner with the Ultimate Steak Frites Recipe: Perfectly Seared Steak and Crispy Truffle Fries

There’s a reason Steak Frites remains a timeless classic in French bistros and fine dining establishments worldwide. It’s an elegant yet comforting meal that perfectly marries the rich, savory depth of a perfectly cooked steak with the irresistible crunch of golden, crispy fries. This recipe isn’t just about satisfying a craving; it’s about transforming simple ingredients into a gourmet experience right in your own kitchen. Forget the hustle and bustle of a fancy steakhouse; with our comprehensive guide, you’ll master the art of creating your own restaurant-quality Steak Frites, complete with a luxurious truffle twist that will impress even the most discerning palates.

While the combination sounds simple, achieving culinary perfection with Steak Frites requires attention to detail and a few key techniques. We’ll guide you through selecting the best cuts of beef, preparing potatoes for maximum crispness, and mastering the art of searing and basting your steak to an ideal tenderness. But we won’t stop there. To elevate this beloved dish, we’re adding a sophisticated touch with homemade truffle butter for the steak and a decadent truffle chili sauce for dipping the fries. This harmonious blend of flavors and textures will have you feeling both indulged and utterly satisfied.

Use the JUMP TO RECIPE link below, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Essential Ingredients for Perfect Steak Frites

The foundation of an exceptional Steak Frites lies in choosing the highest quality primary ingredients: the steak and the potatoes. These two components are paramount, but the accompanying aromatics and finishing touches are what truly transform the dish from good to unforgettable.

Choosing Your Steak: Cut and Quality

For this recipe, I highly recommend a ribeye steak. Its generous marbling contributes to incredible flavor and tenderness, making it a favorite for many steak lovers. The fat renders beautifully during cooking, creating a juicy and rich experience. A New York strip is another excellent choice, offering a slightly leaner profile but still packed with robust beefy flavor. While a fillet mignon would undoubtedly be exquisite – it’s my personal favorite for its unparalleled tenderness – it can be quite pricey. Ribeyes strike a perfect balance of flavor, texture, and cost-effectiveness. Aim for steaks that are at least 1.5 inches thick to allow for a good sear without overcooking the interior. Always opt for grass-fed or prime-grade beef if your budget allows, as this significantly impacts the final taste and texture.

The Perfect Potatoes for Crispy Frites

When it comes to crafting the ideal french fry, or “frite” as they’re known in France, not all potatoes are created equal. Russet potatoes are hands down the best choice for this recipe. Their high starch content and relatively low water content are key to achieving that coveted crispy exterior and fluffy interior. Other waxy potatoes like Yukon Golds can also work, yielding a slightly softer fry, but for true crispness, russets are supreme. Select firm, unblemished potatoes of a medium to large size for easier cutting.

Flavor Enhancers and Finishing Touches

Beyond the main components, the details make all the difference. Garlic and fresh rosemary are indispensable for infusing the steak with aromatic flavors as it cooks. These herbs, combined with butter during the basting process, create an irresistible pan sauce that coats every bite of your steak.

To truly elevate this dish, I always whip up a batch of my signature truffle butter to crown the cooked steaks. The earthy aroma and intense flavor of truffle butter melt into the hot steak, adding a layer of luxury that is simply unparalleled. It also creates a rich, flavorful runoff perfect for dipping your crispy frites. If you don’t have truffle butter on hand, a good quality compound steak butter will also work wonders.

For dipping the frites, move beyond basic ketchup. I prefer to serve this dish with a homemade truffle chili sauce. You can buy a high-quality chili sauce as a base, then easily customize it by stirring in a little salt, fresh cracked pepper, and finely diced truffle carpaccio along with a touch of its oil. This creates a rich, slightly spicy, and deeply savory condiment that perfectly complements both the steak and the fries, offering a sophisticated alternative to traditional ketchup and mirroring the elegant touch often found in high-end dining.

Crafting Your Steak Frites: A Step-by-Step Guide

Creating the perfect Steak Frites involves precise timing and technique for both the fries and the steak. The goal is to have both components hot, fresh, and at their peak when served. We’ll start with the fries, as they require a two-stage cooking process that can be strategically timed with the steak.

Mastering the Crispy Frites

Begin by preparing your potatoes. Cut the russet potatoes into uniform matchsticks. You can go for a rustic, slightly thicker cut as shown in the images, or opt for finer fries if that’s your preference. The key to crispness starts with rinsing: place the cut potatoes in a large bowl of cold water and rinse them thoroughly until the water runs clear. This removes excess starch, which is critical for achieving a crispy texture. After rinsing, let them soak in fresh cold water for at least 15 minutes. This step helps to further release starch and ensures even cooking.

Once soaked, drain the potatoes completely and spread them in a single layer on paper towels to dry thoroughly. Any residual moisture will prevent them from crisping properly and can cause oil to splatter. Pat them dry vigorously with more paper towels.

Now, for the first fry. Heat your frying oil (vegetable or peanut oil works best) to 300°F (150°C) in a deep fryer or a heavy-bottomed pot like a Dutch oven. Par-cook the dried fries in batches for about 5 minutes. They should be soft but not browned. Remove them with a slotted spoon and place them back on paper towels to drain any excess oil. This par-cooking step ensures the inside cooks fully and sets the stage for a super crispy second fry.

Perfectly Seared and Basted Steak

Approximately one hour before you plan to cook your steak, remove it from the refrigerator. Season both sides generously with kosher salt and freshly cracked black pepper. Allowing the steak to come to room temperature helps it cook more evenly from edge to center.

Heat a large cast iron skillet over medium-high heat until it just begins to smoke. Place the seasoned steaks in the hot, dry pan. Sear for 7-10 minutes on the first side, pressing down occasionally to ensure maximum contact with the pan. The goal is to achieve a deep, dark, flavorful crust. Once a beautiful sear has formed, add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Flip the steaks and continue cooking, basting them frequently with the melted butter, garlic, and rosemary mixture. To baste effectively, tilt the pan slightly and use a spoon to scoop the flavored butter over the steaks as they cook. This step infuses the steak with incredible aroma and moisture.

Cook the steak to your desired internal temperature. Use a meat thermometer for accuracy:

• **Rare:** 120-125°F (49-52°C)
• **Medium-Rare:** 130-135°F (54-57°C) – *Recommended for optimal flavor and tenderness*
• **Medium:** 135-140°F (57-60°C)
• **Medium-Well:** 140-145°F (60-63°C)
• **Well-Done:** 150°F+ (66°C+)

Synchronizing for Perfection

Once your steaks reach the desired doneness, remove them from the pan and let them rest on a carving board or wire rack for 10-15 minutes. This resting period is crucial; it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. While resting, generously slather the steaks with your truffle butter or steak butter and tent them loosely with foil to keep warm.

This is where the timing comes together: as you flip the steaks, turn your deep fryer back on and increase the oil temperature to 350°F (175°C). Once the oil is hot, fry the par-cooked frites for a second time until they are deep golden brown and exceptionally crispy. This second, hotter fry is what gives them their irresistible crunch. Immediately remove the frites to fresh paper towels and season them liberally with salt and pepper while they are still hot. Serve the magnificent, rested steaks over a bed of these incredible crispy frites, with extra truffle butter if desired, and a generous portion of your homemade truffle chili sauce. Prepare for a truly mouth-watering and unforgettable meal!

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📖 Recipe

Yield: 4 servings

Ultimate Steak Frites

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Elevate your dinner with this ultimate Steak Frites recipe, featuring perfectly pan-seared ribeye steak topped with luxurious truffle butter and a side of crispy, double-fried russet potato frites served with a decadent truffle chili dipping sauce. A gourmet classic made easy at home.

Ingredients

• 2 (16 ounce) Ribeye Steaks, about 1.5 inches thick
• Kosher Salt, such as Morton’s
• Fresh Cracked Black Pepper
• 4 tablespoons Unsalted Butter
• 5 cloves Garlic, smashed
• 3 sprigs fresh Rosemary
• 1 pound Russet Potatoes, cut into uniform matchstick fries
• Vegetable Oil (or Peanut Oil), for deep frying
• 1 recipe Homemade Truffle Butter, softened to room temperature (or high-quality compound steak butter)
• Truffle Ketchup or Chili Sauce (for serving, jazzed up with truffle carpaccio, salt, and pepper)

Instructions

1. One hour before cooking, remove the steaks from the fridge and generously season both sides with salt and pepper. Let them rest at room temperature to ensure even cooking.
2. While the steaks are coming to room temperature, prepare the potatoes. Cut them into uniform matchsticks and place them in a large bowl of cold water. Rinse the potatoes twice until the water runs clear, then let them soak in fresh cold water for 15 minutes to remove excess starch.
3. Drain the soaked potatoes thoroughly and spread them on a paper towel-lined baking sheet. Pat them vigorously with more paper towels until completely dry.
4. Heat your chosen frying oil in a deep fryer or a Dutch oven fitted with a deep frying thermometer to 300°F (150°C).
5. Cook the dry fries in batches in the 300°F oil for 5 minutes. They should be softened but not browned. Remove them with a slotted spoon to a paper towel-lined pan and set aside until ready for the second fry.
6. To cook the steak, heat a 12-inch cast iron skillet over medium-high heat until it just begins to smoke. Place the seasoned steaks in the dry pan and sear for 7-10 minutes on the first side until a dark, crisp crust forms. Add the butter, smashed garlic, and rosemary sprigs to the pan. Cook for 2-3 more minutes, lifting the steaks slightly to allow the butter and aromatics to get underneath and further brown the meat.
7. Flip the steaks and continue cooking, basting them often with the flavored butter for an additional 4-6 minutes, or until they reach your desired internal temperature (e.g., 130°F for medium-rare).
8. As you flip the steaks, turn your frying oil back on and heat it to 350°F (175°C) for the second fry of the frites.
9. Remove the cooked steaks from the pan and let them rest for 10-15 minutes on a carving board or sheet pan. Generously slather them with truffle butter and tent loosely with foil to keep warm while the frites finish cooking.
10. Once the oil is hot, cook the par-cooked frites in batches until they are deep golden brown and exceptionally crispy. Remove them immediately to fresh paper towels and season liberally with salt and pepper.
11. Serve the perfectly rested steaks over a generous bed of crispy frites, with more truffle butter if desired, and a heap of your homemade truffle chili sauce. Enjoy immediately for the ultimate Steak Frites experience.

Notes

Notes & Tips

Achieving restaurant-quality Steak Frites at home is entirely possible with a few insider tips:

• **Grilling Your Steak:** While pan-searing and basting in butter deliver an incredibly rich flavor, grilling is also a fantastic option, especially if you prefer a less messy cooking method. If grilling, still aim for a beautiful crust and consider brushing with melted butter, garlic, and rosemary at the end for added flavor.
• **The Double Fry Method for Frites:** The two-stage frying process is non-negotiable for truly crispy fries. The first fry at a lower temperature cooks the potato through, while the second, hotter fry creates that perfect golden, crunchy exterior. You can cut, rinse, and par-cook the fries several hours in advance, allowing them to rest at room temperature. This significantly reduces pressure right before dinner.
• **Timing is Everything:** To serve both steak and frites hot, careful timing is essential. I recommend starting the first par-cook of the fries, then letting them rest. Begin cooking your steaks. As you flip the steaks and begin the basting process, turn your fryer back on and heat it to 350°F (175°C) for the second fry. This ensures the frites are finishing just as your steaks are done resting.
• **Seasoning Your Frites:** Always season your fries immediately after they come out of the fryer, while they are still hot. The heat helps the salt and pepper adhere better, ensuring every fry is perfectly seasoned. Don’t be shy with the pepper; it adds a wonderful dimension of flavor that pairs beautifully with the steak.
• **Don’t Rush Resting:** Resist the urge to cut into your steak immediately after cooking. The 10-15 minute resting period allows the muscle fibers to relax and reabsorb the juices, resulting in a much more tender and flavorful steak.
• **Preheat Your Pan:** Ensure your cast iron skillet is smoking hot before adding the steak. This is crucial for developing that rich, dark, flavorful crust known as the Maillard reaction.
• **Use a Meat Thermometer:** For perfectly cooked steak every time, a reliable meat thermometer is your best friend. It takes the guesswork out of cooking and ensures you hit your desired doneness.

Substitutions

This Steak Frites recipe is incredibly adaptable. Feel free to experiment with these substitutions to match your preferences or what you have on hand:

• **Steak Cuts:** While ribeye is highly recommended, other premium cuts like New York Strip, sirloin, or even a tenderloin (fillet mignon) will yield fantastic results. Each cut offers a slightly different texture and flavor profile, so choose what you love.
• **Seasoning Alternatives:** A great cut of beef truly shines with just salt and pepper. However, if you prefer, a quality steak seasoning or rub can be used. Just ensure it complements the other flavors in the dish, especially the truffle.
• **Dairy-Free Option:** For a dairy-free version, simply omit the butter during basting and instead baste with the steak’s natural juices or a plant-based butter alternative. You can also make the truffle butter using a plant-based butter to retain that luxurious finishing flavor.
• **Herb Variations:** Garlic and rosemary are traditional for pan-seared steak, but you can certainly swap the rosemary for other hearty herbs like thyme, sage, or oregano from your garden. Shallots or onions can also be used in place of garlic for a different aromatic twist.
• **Potato Choices:** While russet potatoes are ideal for ultimate crispness, Yukon Gold potatoes are a good alternative. They produce fries with a wonderfully fluffy interior, though they may be slightly less crispy on the outside due to their lower starch content.
• **Frying Oil:** Vegetable oil is a neutral and excellent choice for frying. Peanut oil is another great option, offering a slightly nuttier flavor and a high smoke point. Canola oil or grapeseed oil are also suitable.
• **Finishing Touches for Steak:** While truffle butter is a game-changer, if it’s not available, a drizzle of high-quality olive oil and a sprinkle of flakey sea salt immediately after resting can also provide a delicious finish.
• **Frite Dipping Sauce:** At a minimum, serve your frites with chili sauce rather than plain ketchup to maintain an elevated flavor profile. To jazz it up, as suggested, add a pinch of salt, pepper, finely chopped truffle, and a bit of oil from the truffle jar for an easy homemade truffle chili sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Rösle Stainless Steel 12-inch Lock and Release Tongs
• Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
• Presto 05411 GranPappy Electric Deep Fryer
• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 1002
Total Fat: 66g
Saturated Fat: 30g
Trans Fat: 0g
Unsaturated Fat: 34g
Cholesterol: 217mg
Sodium: 373mg
Carbohydrates: 41g
Fiber: 4g
Sugar: 4g
Protein: 61g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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