Classic Steak Frites with Herb Butter
Experience a Parisian cafe at home with perfectly seared ribeye steaks, crispy golden fries, and a melting disk of savory Maître d’Hôtel butter.
How to Make Classic Steak Frites with Herb Butter
Total time: 1 h 15 min · Yields 2 servings
- 1
Prepare the Herb Butter
In a small bowl, combine softened butter, parsley, lemon juice, and salt. Mix until smooth. Transfer to parchment paper, roll into a log, and chill in the freezer for 15 minutes or until firm.
- 2
Cut and Soak the Potatoes
Cut potatoes into 1/4-inch matchsticks. Soak in cold water for 30 minutes to remove excess starch. Drain and pat extremely dry with a clean kitchen towel.
- 3
The First Fry (Blanching)
Heat oil in a heavy pot to 150°C (300°F). Fry potatoes in batches for 5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
- 4
Sear the Steaks
Season steaks liberally with salt and pepper. Heat oil in a cast iron skillet over high heat until smoking. Sear steaks for 3-4 minutes per side. In the last 2 minutes, add butter, garlic, and thyme to the pan, basting the steaks continuously.
- 5
Final Fry and Assembly
While the steaks rest for 10 minutes, increase the oil temperature to 190°C (375°F). Fry the potatoes a second time for 2-3 minutes until golden brown and crispy. Season immediately with salt.
- 6
Plating
Place the steak on a warmed plate. Top with a thick slice of the chilled herb butter. Serve the crispy fries alongside immediately.
Chef's Tips
- Always pat the steaks dry with paper towels before seasoning to ensure a perfect crust.
- Do not skip the second fry for the potatoes; it is the only way to achieve the classic bistro crunch.
- Use a cast iron skillet for the steak to provide the most even heat distribution.
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 full-bodied Bordeaux or Cabernet Sauvignon
- A side of creamy Peppercorn sauce
Frequently asked questions
What is the best cut of beef for Steak Frites?
Ribeye or Entrecôte is traditional for its marbling, but Flank or Hanger steak are also excellent bistro-style alternatives.
Can I make the fries in an air fryer?
Yes, though the texture will be slightly different. Toss soaked/dried fries in oil and cook at 200°C for 15-20 minutes, shaking often.
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