Classic Steak Frites with Herb Butter
Pan-seared entrecôte served with golden, hand-cut matchstick fries and a luxurious melting garlic-herb butter.
How to Make Classic Steak Frites with Herb Butter
Total time: 55 min · Yields 2 servings
- 1
Prepare the Herb Butter
In a small bowl, combine softened butter, parsley, lemon juice, minced garlic, and salt. Mix until smooth. Spoon onto plastic wrap, roll into a log shape, and chill in the freezer for 15 minutes until firm.
- 2
The First Fry (Blanching)
Rinse potato sticks in cold water to remove starch and pat thoroughly dry. Heat oil in a heavy pot to 160°C (320°F). Fry potatoes in batches for 5 minutes until soft but not browned. Drain on paper towels and let cool.
- 3
Sear the Steaks
Season steaks generously with salt and pepper. Heat oil in a cast-iron skillet over high heat until smoking. Sear steaks for 3-4 minutes per side for medium-rare. Remove from pan and let rest on a warm plate for 8 minutes.
- 4
The Second Fry (Crisping)
Increase oil temperature to 190°C (375°F). Fry the blanched potatoes again for 2-3 minutes until golden brown and crispy. Drain immediately and toss with fine sea salt in a large bowl.
- 5
Final Assembly
Place the rested steaks on plates. Cut two thick rounds of the chilled herb butter and place them directly on top of the hot steaks. Serve the crispy frites alongside immediately.
Chef's Tips
- Pat the potatoes completely dry before frying to ensure maximum crispiness and prevent oil splatters.
- Always let your steak rest; this allows the fibers to relax and retain their juices.
- Use a high-smoke point oil like peanut oil for the best frying results.
What to Serve with Classic Steak Frites with Herb Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A simple green salad with a sharp Dijon vinaigrette.
- A glass of medium-bodied Bordeaux or Cabernet Sauvignon.
- Extra Dijon mustard on the side for dipping the meat.
Frequently asked questions
What is the best cut of meat for Steak Frites?
Ribeye or Entrecôte is traditional for its marbling, but Sirloin (Faux-filet) or Hanger steak (Onglet) are also excellent choices.
Can I make the fries in an air fryer?
Yes, though they won't be as authentic, you can toss them in oil and air fry at 200°C for 20 minutes, shaking halfway through.
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