Recipe

Steak Frites

Crispy oven fries, juicy pan-seared steak, and a Dijon shallot pan sauce that tastes like you know a guy at a French bistro.

By Matt Campbell

•

4.8

A plated steak frites dinner with sliced seared steak, a pile of crisp golden fries, and a small ramekin of Dijon shallot sauce on a simple stoneware plate

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Steak frites is one of those meals that feels like a reward. Crisp fries, a steak with a real crust, and something saucy on the side that makes you drag a fry through it like you are trying to start a small riot at the table.

This is my home-kitchen version: oven fries that actually get crunchy, a pan-seared steak that stays juicy, and a fast Dijon shallot pan sauce that tastes like it took way longer than it did. It is relaxed, doable, and very forgiving as long as you salt early and let the steak rest. Also yes, you are allowed to eat a fry mid-cook. It is quality control.

Raw steaks, russet potatoes, shallots, Dijon mustard, butter, parsley, garlic, and oil arranged on a clean kitchen counter with a cutting board

Why It Works

Crisp fries without a deep fryer: a quick soak plus high heat gets you the crunchy edges and fluffy centers.
Steakhouse crust at home: dry surface, hot pan, and a butter baste at the end does the heavy lifting.
A pan sauce that saves the day: shallot, Dijon, and a splash of stock turn browned bits into glossy, spoonable magic.
Timing that makes sense: fries go in first, steak cooks near the end, sauce happens in the same pan.

Pairs Well With

Storage Tips

Best move: store steak, fries, and sauce separately if you can. Fries hate moisture, sauce loves it, and steak just wants peace.

Steak: Cool, then refrigerate in an airtight container up to 3 to 4 days. Reheat gently in a skillet over low heat with a tiny splash of water, or slice and eat cold in a salad or sandwich.
Fries: Refrigerate up to 3 days. Re-crisp on a sheet pan at 425°F for 8 to 12 minutes, flipping once. Air fryer works great too.
Sauce: Refrigerate up to 4 days. Warm on low, whisking. If it tightens up, add a teaspoon of stock or water to loosen.

Freezing: Steak can be frozen (2 months) but the texture changes a bit. Fries and the Dijon butter sauce are not my favorite freeze candidates.

Common Questions

What cut of steak is best for steak frites?

Classic choices are sirloin, strip steak, or ribeye. For a more budget-friendly option, go with flank steak or flat iron. Aim for steaks about 1 to 1.25 inches thick so you can build a crust without overcooking the center.

Can I make steak frites without a cast iron skillet?

Yes. Use the heaviest stainless steel pan you have. Nonstick can work in a pinch, but you will get less browning and fewer tasty bits for the pan sauce.

How do I know when the steak is done?

A thermometer is the easiest way to stay calm. Here are pull temps (then rest 5 to 10 minutes, and it will rise a few degrees): pull at 120°F for rare (finishes around 125°F), 125°F for medium-rare (finishes around 130 to 135°F), 135°F for medium (finishes around 140 to 145°F), and 145°F for well-done (finishes around 150°F plus). Carryover depends on thickness and how hot your pan is.

Why soak the potatoes?

Soaking pulls off excess surface starch. Less starch on the outside means better browning and less sticking, which means crispier fries.

Can I prep anything ahead?

Yes. You can cut and soak the fries up to 12 hours ahead in the fridge. Dry them very well before baking. You can also mix the parsley-garlic seasoning and keep it ready on the counter.

A hand basting a seared steak with foaming butter and herbs in a hot skillet on a home stovetop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper (optional, helps with cleanup)
Large mixing bowl (for soaking potatoes)
Clean kitchen towel or paper towels (drying fries)
12-inch cast iron or stainless steel skillet
Tongs
Instant-read thermometer (highly recommended)
Cutting board and sharp knife

The first time I tried making steak frites at home, I treated the fries like an afterthought. The steak was great. The fries were sad. Like, soft-in-a-way-that-feels-personal sad. So I started giving the potatoes the same respect I give the steak: dry them, hit them with heat, and do not crowd them.

Now this is my go-to “I want something a little fancy but I still want to be in sweatpants” dinner. It is bistro energy with home-kitchen chaos, and the pan sauce is the kind of little trick that makes people think you have been holding out on them.

Steak Frites

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 4 servings

Ingredients

For the frites

2 pounds russet potatoes (about 3 large), cut into 1/4-inch sticks
Cold water (for soaking)
2 to 3 tablespoons neutral oil (canola, vegetable, or avocado)
1 1/2 teaspoons kosher salt, plus more to finish
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (optional)
2 tablespoons chopped fresh parsley (optional, for serving)

For the steak

2 steaks, 10 to 12 ounces each (sirloin, strip, or ribeye), about 1 to 1 1/4 inches thick
1 1/2 teaspoons kosher salt (for the steaks)
1 teaspoon freshly ground black pepper
1 tablespoon neutral oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs thyme or rosemary (optional)

For the Dijon shallot pan sauce

1 small shallot, finely minced
1/2 cup beef stock (or chicken stock)
1 to 2 teaspoons Dijon mustard (to taste)
1 teaspoon red wine vinegar (or lemon juice)
1 tablespoon cold unsalted butter (for finishing)
Pinch of salt, as needed

Raw potato fries soaking in a large glass bowl of cold water on a kitchen counter

Instructions

Soak the potatoes. Put the cut potatoes in a large bowl, cover with cold water, and soak 10 to 20 minutes while you prep everything else. This helps crisp them up.
Heat the oven and preheat the baking sheet. Heat oven to 450°F. Put a rimmed baking sheet in the oven to preheat for at least 10 minutes. Hot sheet equals better browning.
Dry the fries like you mean it. Drain potatoes, then spread on a clean towel and dry thoroughly. Any lingering water turns into steam, and steam is the enemy of crisp.
Season and bake the fries. Toss dried potatoes with oil, salt, pepper, and garlic powder if using. Carefully remove the hot baking sheet, spread fries in an even layer, and return to oven. Bake 20 minutes, flip, then bake 10 to 15 minutes more until deeply golden with crisp edges. (Timing can vary, so trust the color.)
Season the steaks. While fries bake, pat steaks very dry. Trim any big outer strips of fat if needed, and aim for similar thickness so they cook evenly. Season both sides with salt and pepper. Optional: let them sit out up to 15 minutes for slightly more even cooking, but do not stress it. You can cook straight from the fridge.
Sear the steak at the right moment. When the fries have about 12 to 15 minutes left in the oven, start the steak so everything lands hot at the same time. Turn on your fan and crack a window if you can, because a good sear means some smoke.
Heat a cast iron or stainless skillet over medium-high until very hot. Add neutral oil. Lay in the steaks and do not move them for the first couple minutes so they get full contact with the pan. Sear 3 to 5 minutes per side (depending on thickness) until a deep brown crust forms.
Butter baste and finish. Reduce heat to medium. Add 2 tablespoons butter, smashed garlic, and herbs if using. Tilt the pan and spoon foaming butter over the steaks for 30 to 60 seconds. Check temp and pull at 125°F for medium-rare (finishes around 130 to 135°F) or 135°F for medium (finishes around 140 to 145°F). Rest on a plate 5 to 10 minutes.
Make the pan sauce. While the steak rests, pour off excess fat, leaving about 1 tablespoon in the skillet. Set heat to medium. Add minced shallot and cook 30 to 60 seconds until softened. Add stock (room temp is fine) and scrape up browned bits. Simmer 2 to 3 minutes until slightly reduced. Whisk in Dijon and vinegar. Turn off heat, then whisk in 1 tablespoon cold butter until glossy. Taste and add salt if needed.
Finish and serve. Toss hot fries with a pinch more salt and parsley if using. Slice steak against the grain. Serve with the Dijon shallot sauce for dipping, drizzling, and general happiness.

Nutrition information is estimated.

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Steak Frites

Why It Works

Pairs Well With

Recommended

Easy Pan Sauce (Any Meat, Any Night)

Cast-Iron Ribeye Steak

Pan-Seared Filet Mignon (Butter-Basted)

Garlic-Butter Boneless Steak (Skillet)

Storage Tips

Common Questions

What cut of steak is best for steak frites?

Can I make steak frites without a cast iron skillet?

How do I know when the steak is done?

Why soak the potatoes?

Can I prep anything ahead?

Steak Frites

Ingredients

For the frites

For the steak

For the Dijon shallot pan sauce

Instructions