Few dishes capture the spirit of French cuisine quite like steak frites with garlic butter. Simple yet indulgent, this iconic pairing of tender steak, crispy fries, and flavorful garlic butter has become a global favorite. Whether served in a cozy Parisian bistro or recreated at home, steak frites is the kind of meal that feels both luxurious and comforting.
In this detailed guide, we’ll break down everything you need to know about making restaurant-quality steak frites at home. From selecting the right cut of beef to mastering double-fried frites and whipping up the perfect garlic butter, this recipe will set you up for success every time.
What Is Steak Frites?
Steak frites (pronounced stehk freet) literally translates to “steak and fries.” It’s a beloved French and Belgian dish that pairs juicy grilled or pan-seared steak with crispy French fries. While it sounds simple, the secret lies in technique—perfect searing, precise timing, and attention to seasoning.
What takes this dish from good to extraordinary is the addition of garlic butter. The butter slowly melts over the hot steak, creating a rich sauce that drips onto the fries, marrying everything together in one unforgettable bite.
Why You’ll Love Steak Frites with Garlic Butter
- Restaurant quality at home – No need to book a table at a French bistro; you can achieve the same results in your kitchen.
- Balanced indulgence – The crispy fries cut through the richness of the buttery steak, making each bite satisfying without being overwhelming.
- Customizable – Choose your favorite steak cut, adjust the garlic butter with herbs, or swap in sweet potato fries for variety.
- Crowd-pleasing – Perfect for dinner parties, date nights, or when you want to treat yourself to something special.
Choosing the Right Steak
When it comes to steak frites with garlic butter, the steak is the star of the show. Here are the best cuts:
- Ribeye – Juicy, flavorful, and marbled with fat. Ideal for a decadent meal.
- Sirloin – Leaner but still tender, with a strong beefy flavor.
- New York Strip (Striploin) – A balance of tenderness and chew, excellent for pan-searing.
- Filet Mignon – Extremely tender, though less flavorful. Works well when paired with garlic butter.
Tip: Aim for steaks about 1–1.5 inches thick. Thinner cuts tend to overcook quickly, while thicker cuts allow for a perfect sear and juicy center.
The Secret to Perfect Fries
French fries may seem straightforward, but for authentic frites, technique matters. The key is double frying:
- First Fry (Blanching): Cook at a lower temperature (150°C / 300°F) to soften the potatoes without browning them.
- Second Fry (Crisping): Increase the oil to 200°C / 400°F and fry until golden and crispy.
This two-step process ensures fries that are crispy on the outside and fluffy inside.
Potato Selection
- Russet potatoes (or Maris Piper if available) are best thanks to their high starch and low moisture content.
- Avoid waxy potatoes—they tend to stay soggy.
Frying Tips
- Soak the cut potatoes in cold water for at least 20 minutes to remove excess starch.
- Pat dry completely before frying to avoid oil splatters.
- Season with salt immediately after frying so the seasoning sticks.
Garlic Butter: The Flavor Booster
While steak frites is delicious on its own, garlic butter elevates the dish to another level. It melts into the steak’s crust, creating a glossy, flavorful sauce that pairs beautifully with the fries.
Ingredients for Garlic Butter
- Unsalted butter
- Fresh garlic (finely minced)
- Fresh parsley
- Lemon juice (optional, for brightness)
- Pinch of salt
How to Make It
- Mix softened butter with garlic, parsley, lemon juice, and salt.
- Roll into a log using parchment paper and chill, or keep soft in a bowl.
- Slice and place on hot steak right before serving.
Variation Ideas: Add chives, rosemary, or chili flakes for a different flavor profile.
Step-by-Step Recipe: Steak Frites with Garlic Butter
Ingredients
For the Steak
- 2 ribeye or sirloin steaks (250–300 g each, 1–1.5 inches thick)
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp freshly cracked black pepper
For the Frites
- 3 large russet potatoes
- 2 tbsp cornstarch (optional, for crispier fries)
- 1 liter vegetable oil (for frying)
- 1 tsp salt
For the Garlic Butter
- 100 g unsalted butter (softened)
- 2 garlic cloves (minced)
- 1 tbsp fresh parsley (chopped)
- 0.5 tsp lemon juice (optional)
- Pinch of salt
Instructions
Step 1: Prep the Potatoes
- Peel and cut into thin sticks (0.5 cm thick).
- Soak in cold water for 20–30 minutes.
- Drain and dry thoroughly.
Step 2: First Fry
- Heat oil to 150°C / 300°F.
- Fry potatoes in small batches for 4–5 minutes.
- Remove and drain.
Step 3: Second Fry
- Increase oil to 200°C / 400°F.
- Fry again until golden and crisp.
- Season with salt immediately.
Step 4: Prepare the Garlic Butter
- Mix softened butter with garlic, parsley, lemon juice, and salt.
- Chill or set aside.
Step 5: Cook the Steak
- Bring steaks to room temperature.
- Season with salt and pepper.
- Heat skillet until smoking hot. Add oil.
- Sear steaks for 2–3 minutes per side (medium-rare), adjusting for desired doneness.
- Optional: Add a spoonful of butter to the pan and baste the steak during the last minute.
Step 6: Rest the Steak
- Transfer steaks to a plate and rest for 5 minutes.
Step 7: Serve
- Place steaks on plates, top with garlic butter slices.
- Add fries on the side.
Tips for Success
- Use a cast-iron skillet – It retains heat well and creates a great crust.
- Don’t skip the rest time – This ensures juices redistribute inside the steak.
- Cook in batches – Don’t overcrowd fries in the oil or they’ll steam instead of crisp.
- Butter quality matters – A high-quality butter makes a big difference in flavor.
Variations
- Herbed Garlic Butter: Add rosemary, thyme, or oregano.
- Spicy Twist: Mix chili flakes into the garlic butter.
- Sweet Potato Frites: Swap russets for sweet potatoes for a healthier version.
- Sauce Add-On: Pair with peppercorn sauce or Béarnaise for extra indulgence.
Serving Suggestions
- Serve with a simple green salad with vinaigrette to balance the richness.
- Pair with roasted asparagus, green beans, or sautéed mushrooms.
- For a French bistro feel, add a glass of sparkling water with lemon or grape juice (halal-friendly alternative to wine).
Storage & Reheating
- Steak: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or low oven.
- Fries: Best eaten fresh. To re-crisp, bake in a hot oven (220°C / 425°F) for 5–7 minutes.
- Garlic Butter: Store in the fridge for 1 week or freeze up to 2 months.
Final Thoughts
Steak frites with garlic butter is more than just a meal—it’s an experience. Juicy steak, crisp golden fries, and rich, aromatic butter come together to create a dish that feels luxurious yet approachable. With the right techniques and a bit of practice, you can enjoy this French bistro favorite at home whenever the craving strikes.
Steak Frites with Garlic Butter Recipe
Description
This classic French bistro dish combines juicy, perfectly seared steak with crispy golden fries and a rich garlic butter sauce. Easy enough for a weeknight dinner yet elegant enough for special occasions, steak frites with garlic butter is a timeless comfort food. Serve it with a simple green salad or roasted vegetables for a well-rounded meal.
Ingredients
For the Steak
For the Frites (Fries)
For the Garlic Butter
Instructions
Prepare the Fries
- Peel and cut the potatoes into thin sticks (about 0.5 cm thick). Soak them in cold water for at least 20 minutes to remove excess starch. Drain and pat completely dry with a clean kitchen towel.
Fry the Potatoes (First Fry)
- Heat oil in a deep pot to 150°C. Fry the potatoes in small batches for 4–5 minutes until soft but not golden. Remove and let them drain on paper towels.
Fry the Potatoes (Second Fry)
- Increase oil temperature to 200°C. Fry the potatoes again until golden and crispy (about 3–4 minutes). Season with salt immediately while hot.
Make the Garlic Butter
- In a small bowl, mix softened butter, minced garlic, parsley, lemon juice, and a pinch of salt. Shape into a log using plastic wrap or leave it soft in a bowl.
Cook the Steak
- Bring steaks to room temperature. Pat dry and season generously with salt and pepper. Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add olive oil. Sear steaks 2–3 minutes per side (for medium-rare) or until your desired doneness. Baste with pan juices during the last minute.
Rest the Steak
- Transfer the steaks to a plate and let them rest for 5 minutes to keep juices locked in.
Serve
- Top each steak with a generous dollop of garlic butter. Serve immediately with crispy fries on the side.
Note
Steak doneness: Use a meat thermometer (Medium-rare: 57°C, Medium: 63°C, Medium-well: 68°C).
Frites shortcut: You can also bake the fries at 200°C for 25–30 minutes, flipping halfway.
Butter variations: Add rosemary, thyme, or chili flakes for extra flavor.
Storage: Fries are best fresh, but leftover steak can be refrigerated up to 2 days and reheated gently.
