Easy Steak Frites

It’s a French bistro classic, offered at restaurants wherever an accordion bellows. And yet, it’s so simple. Everything you need to know about Steak Frites is in the name: It’s essentially two ingredients—steak and French fries— but enjoys international fame (and often a $40+ price tag).

The magic is in the balance of rich, juicy steak snuggled up to crisp, salty fries. Paired with a dollop of Béarnaise-inspired pan sauce that melts into the cracks on the steak’s crust, each blissful bite makes any special occasion (New Year’s Eve dinner, Valentine’s Day, you name it) more memorable.

Of course, this version of Steak Frites is easy enough for a weeknight, employing the perfection of store-bought frozen french fries and a fast, five-ingredient sauce. My favorite cuts of beef to use for a steak frites recipe are either New York strip steaks or ribeye, because they are generally thick enough to create a deeply browned crust while maintaining a medium-rare, rosy-pink interior. While that’s my platonic ideal of a steak, feel free to use whichever cut you and your dinner companion love.

How to make steak frites

Pat steaks dry with paper towels and season generously with salt and pepper; set aside while you prep the rest of your ingredients.

Cook fries until golden-brown and crisp, typically 5-10 minutes longer than package directions.

If moisture has appeared on the outside of your steak (a natural effect of the salt seasoning the steak), pat it dry again with paper towels.

Place steaks in a 12-inch nonstick skillet.* Turn heat to high and cook steaks for 2 minutes. Flip steaks and cook for another 2 minutes.

*For steaks less than 1 ½ inches thick:

Heat a medium cast-iron or stainless steel skillet on medium-high. Once the pan is hot, add about 2 teaspoons of neutral oil (such as canola or vegetable oil), then add the steaks and cook until it’s well-browned on one side, about 3-4 minutes. Flip and cook to desired doneness, 2-4 minutes more.

Transfer the steak to a cutting board and let rest at least 5 minutes before slicing.

Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until cooked (125℉ for medium-rare), 6-12 minutes longer. Make sure steaks are sizzling gently the whole time. If the skillet starts to smoke, reduce heat, if the steaks are not sizzling, increase heat. Transfer steaks to a cutting board and let rest while you make the sauce.

Add the butter to the now-empty pan and cook until melted. Add the shallot and cook until fragrant and softened, about 3 minutes. Add the white wine, lemon juice, and three tablespoons of water; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the mixture reduces slightly, about 2 minutes. Stir in the tarragon leaves. Taste the sauce (it will be hot) and add more salt or pepper if needed. Transfer the sauce to a deep, narrow container and blend with an immersion blender, or transfer to a regular blender. Blend until the sauce is smooth and thickened. If the sauce breaks, add water, one teaspoon at a time, and blend until emulsified.

To serve, thinly slice both steaks against the grain and top with a drizzle of the pan sauce. Enjoy with fries.

What to serve with this recipe

• Balsamic Glazed Brussels Sprouts
• Mixed Greens and Herb Salad
• Vegan Caesar Salad With Spiced Chickpeas

Print Recipe

Easy Steak Frites

5 Stars4 Stars3 Stars2 Stars1 Star (7 votes, average: 4.57 out of 5)

Dinner – American

By Samantha – Serves: 2

Prep Time: 13 minutes – Cooking Time: 12 minutes – Total Time: 25 minutes

Rich, juicy steak paired with crispy fries and a Béarnaise-inspired pan sauce. Perfect for New Year's Eve or Valentine's Day dinner!

Ingredients

• 2 (6- to 8-ounce) boneless strip steaks, at least 1 1/2-in. thick*
• Kosher salt and pepper
• 16 ounces frozen french fries
• 4 tablespoons butter
• 1 small shallot, finely chopped
• 2 tablespoons dry white wine or 1 tablespoon white wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon finely chopped tarragon leaves

Instructions

1

Pat steaks dry with paper towels and season generously with salt and pepper; set aside while you prep the rest of your ingredients.

2

Cook fries until golden-brown and crisp, typically 5-10 minutes longer than package directions.

3

If moisture has appeared on the outside of your steak (a natural effect of the salt seasoning the steak), pat it dry again with paper towels. Place steaks in a 12-inch nonstick skillet.* Turn heat to high and cook steaks for 2 minutes. Flip steaks and cook for another 2 minutes.

4

Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until cooked (120 to 125℉ for medium-rare), 6-12 minutes longer. Make sure steaks are sizzling gently the whole time. If the skillet starts to smoke, reduce heat, if the steaks are not sizzling, increase heat. Transfer steaks to a cutting board and let rest while you make the sauce.

5

Add the butter to the now-empty pan and cook until melted. Add the shallot and cook until fragrant and softened, about 3 minutes. Add the white wine, lemon juice, and three tablespoons of water; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the mixture reduces slightly, about 2 minutes. Stir in the tarragon leaves. Taste the sauce (it will be hot) and add more salt or pepper if needed. Transfer the sauce to a deep, narrow container and blend with an immersion blender, or transfer to a regular blender. Blend until the sauce is smooth and thickened. If the sauce breaks, add water, one teaspoon at a time, and blend until emulsified.

6

To serve, thinly slice both steaks against the grain and top with a drizzle of the pan sauce. Enjoy with fries.

Notes

*For steaks less than 1 ½ inches thick: Heat a medium cast-iron or stainless steel skillet on medium-high. Once the pan is hot, add about 2 teaspoons of neutral oil (such as canola or vegetable oil), then add the steaks and cook until they're well-browned on one side, about 3-4 minutes. Flip and cook to desired doneness, 2-4 minutes more. Transfer the steak to a cutting board and let rest at least 5 minutes before slicing.