Beef Steak Frites Dinner (Printable)
Juicy pan-seared beef steak served with crispy golden fries and herb butter for a rich, satisfying meal.
# What You'll Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Herb Butter
04 - 4 tbsp unsalted butter, softened
05 - 1 tbsp fresh parsley, finely chopped
06 - 1 tsp fresh chives, finely chopped
07 - 1 tsp lemon juice
08 - 1 garlic clove, minced
09 - Pinch of salt
→ Frites
10 - 4 large russet potatoes
11 - Vegetable oil, for frying
12 - Salt, to taste
→ Garnish
13 - Fresh parsley, chopped
# How To Make It:
01 - Peel and cut potatoes into 1/4-inch thick sticks. Rinse under cold water to remove excess starch, then soak in cold water for at least 30 minutes. Drain and pat thoroughly dry with kitchen towels.
02 - Heat vegetable oil in deep fryer or heavy-bottomed pot to 325°F. Fry potatoes in batches for 4–5 minutes until pale and tender. Remove with slotted spoon and drain on paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes again in batches until golden and crisp, about 2–3 minutes. Drain immediately and season with salt.
04 - Combine softened butter, parsley, chives, lemon juice, minced garlic, and pinch of salt in small bowl. Mix thoroughly, shape into log using plastic wrap, and refrigerate until firm.
05 - Pat steaks completely dry with paper towels. Generously season both sides with salt and pepper.
06 - Heat olive oil in large skillet or grill pan over high heat. Sear steaks for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
07 - Transfer steaks to plate, top each with herb butter slice, and let rest for 5 minutes. Divide fries among plates, place steaks on top allowing butter to melt, garnish with fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- The herb butter melting over a hot steak creates its own sauce right on your plate
- Double-frying the fries is the restaurant secret that makes them stay crispy longer
02 -
- Dry potatoes thoroughly before frying or they will steam instead of crisp
- Letting the steak rest is non-negotiable for juicy meat
03 -
- Bring steaks to room temperature for 30 minutes before cooking for even searing
- Use a cast iron skillet if you have one for the best crust