Steak Frites (Bistro Style)

Steak frites is the French bistro classic: a seared steak with a pile of crisp, golden fries. It is simple food that rewards technique, and both parts are easier than they look.

55 minTotal time
2Servings
900kcal / serving
55 gProtein

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The fries are fried twice for a fluffy inside and a crackling outside, and the steak is seared hard in a cast-iron pan. A quick shallot and mustard butter finishes it.

The science: why this works

Soaking the cut potatoes removes surface starch, which helps the fries crisp rather than turn gummy.
The first fry at a lower temperature cooks the potato through and the second at a higher temperature creates the crust.
Drying the potatoes and steaks well prevents splatter and ensures a dry surface for crispness and browning.
A very hot cast-iron pan sears the steak quickly, giving a deep brown crust before the center overcooks.
Resting the steak keeps its juices inside so the slices are moist.

Why fries are fried twice

The first fry at 300°F (150°C) gelatinizes the starch and softens the inside. After resting, the surface dries out slightly. The second fry at 375°F (190°C) rapidly dehydrates the outer layer into a crisp crust while the inside stays fluffy.

Learn: Why frying oil must stay hot →

Starchy potatoes

Russets have high starch and low moisture, so they fry up fluffy inside and crisp outside. Waxy potatoes hold more water and give denser, less crispy fries. Soaking washes off extra starch that would make the surface gummy.

Learn: Waxy and floury potatoes →

Steak Frites (Bistro Style)

55 min · 2 servings · French · Main course

Ingredients

Makes 2 servings

2strip or sirloin steaks, 1 inch (2.5 cm) thick, about 300 g each
700 grusset potatoes
1 lneutral oil, for frying
2 tspkosher salt, divided
½ tspblack pepper
1 tbsphigh-heat oil, for the steak
3 tbspbutter, divided
1shallot, finely minced
1 tspDijon mustard
1 tbspchopped fresh parsley

Method

Cut the potatoes into 1/4-inch (6 mm) sticks, skin on. Soak in cold water for 30 minutes to remove surface starch, then drain and dry completely on towels. Wet fries spatter and turn soggy.
Pat the steaks dry and season with 1 teaspoon salt and the pepper. Let them sit at room temperature while the fries cook.
Pour the frying oil into a deep, heavy pot to a depth of 3 inches (7.5 cm) and heat to 300°F (150°C). Fry the potatoes in 2 batches for 5 to 6 minutes, until soft and pale but not browned. Drain on a rack.
Raise the oil to 375°F (190°C). Fry the potatoes again in 2 batches for 3 to 4 minutes, until golden and crisp. Drain on a rack and toss with 1 teaspoon salt right away.
Heat a 12-inch (30 cm) cast-iron skillet over high heat for 3 minutes. Add the steak oil, then the steaks. Sear 3 to 4 minutes on the first side, without moving, until a deep brown crust forms.
Flip, add 2 tablespoons butter, and cook 3 to 4 minutes more, spooning the butter over the steaks, until the center reads 135°F (57°C). It will rise to 145°F (63°C), the USDA safe temperature, as it rests. Move to a board and rest 5 minutes.
In the same pan, melt the remaining tablespoon butter over medium heat, cook the shallot 1 minute, then stir in the mustard and parsley. Slice the steaks against the grain, spoon the sauce over, and serve with the fries.

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900 kcal55 g proteinper serving, estimated

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Tips for the best result

Use a thermometer for the oil; the temperature drops when you add potatoes, so fry in small batches.
Keep the fries warm in a 250°F (120°C) oven while you cook the steaks.
Salt the fries while they are hot so it sticks.

Mistakes to avoid

Skipping the drying step, which makes the oil spit and the fries soggy; dry the potatoes well.
Frying only once, which leaves the fries limp; double frying is the key.
Cooking the steak in a pan that is not hot, which makes it gray; heat the pan 3 minutes first.

Variations and swaps

Serve with a classic bearnaise or peppercorn sauce.
Top the steak with a pat of garlic-herb butter.
Use thin shoestring cuts and fry only once at 375°F (190°C) for 3 to 4 minutes.
Swap strip steak for ribeye or hanger steak.
Swap russets for Yukon Golds for creamier fries.
Swap the shallot butter for chimichurri.

Storing and reheating

Refrigerate leftover steak within 2 hours and eat within 3 to 4 days. Reheat fries on a rack in a 425°F (220°C) oven for 8 minutes; they will not be as crisp as fresh.

Steak Frites (Bistro Style): questions

What is the best steak for steak frites?

Strip steak, sirloin, ribeye and hanger steak are all good. Choose one about 1 inch (2.5 cm) thick so it sears well without overcooking.

Why do you fry fries twice?

The first fry cooks the inside, and the second crisps the outside. A single fry either leaves the inside raw or the outside dark.

What oil is best for frying fries?

Use a neutral oil with a high smoke point, like peanut, canola or sunflower. Avoid olive oil, which smokes at fry temperatures.

What temperature should steak be cooked to?

The USDA recommends 145°F (63°C) with a 3-minute rest. Pulling at 135°F (57°C) gives a medium-rare center that rises to 145°F as it rests.

Can I make steak frites without a deep fryer?

Yes. A heavy pot with 3 inches (7.5 cm) of oil works well. You can also bake the fries at 450°F (230°C) for 35 to 40 minutes, flipping once, for a lighter version.