Description
Classic Steak Frites with crispy double-fried potatoes and buttery ribeye. A bistro-style favorite you can recreate at home.
Ingredients
Scale
Fries
- Ice (for soaking potatoes)
- 3 pounds Russet potatoes (about 3 large)
- Canola, vegetable, or peanut oil for frying
- 1 teaspoon salt
Steak
- 1 pound ribeye steak (or one steak per person)
- 1 teaspoon salt
- 3 tablespoons unsalted butter, divided
- Flaky sea salt for garnish
Instructions
For the Fries
- Prepare the Potatoes
Peel (optional) and cut potatoes into ¼-inch thick sticks. Rinse under cold water until the water runs clear. - Soak in Ice Water
Place cut potatoes in a bowl filled with ice and cold water. Soak for at least 30 minutes, preferably 1–2 hours for best crispness. - Heat the Oil for Blanching
Heat oil in a deep pot or fryer to 300°F (150°C). - Blanch the Fries
Dry potatoes thoroughly. Fry in batches for 5–6 minutes until pale and soft but not brown. Drain on a wire rack. - Increase Oil Temperature
Heat the oil to 375°F (190°C) for the final fry. - Crisp the Fries
Fry blanched potatoes again for 3–4 minutes until golden brown and crisp. Drain and immediately season with salt.
For the Steak
- Season the Steak
Pat dry and season with 1 teaspoon salt. Let sit at room temperature for 20–30 minutes. - Heat the Skillet
Heat 1 tablespoon butter in a heavy skillet over medium-high heat. - Sear the Steak
Add steak and sear 3–5 minutes per side until browned. Add remaining butter and baste the steak while cooking. - Check Doneness
Cook to preferred temperature (130°F for medium-rare). - Rest and Serve
Rest steak for 5 minutes. Slice, top with flaky sea salt, and serve with fries.
Notes
Russet potatoes are essential for achieving the perfect fry texture.
Dry potatoes thoroughly before frying—moisture causes soggy fries and hot oil splatter.
Basting the ribeye with butter enriches flavor and improves crust formation.
Always rest steak before slicing to retain juices.