Steak Frites at Home

Steak frites, the iconic French bistro plate, simply means steak with fries—a pairing long tied to casual Parisian dining. This home version crowns ribeye with garlic-thyme butter beside oven-crisped russet fries for true brasserie comfort.

Serves 4

Estimate for one serving

• 680 cal
• 38g protein
• 42g carbs
• 42g fat
• 4.8g fiber

Every recipe here is free to read.

Ingredients

• 2 lbs russet potatoes
• 4 (about 6 oz each) ribeye steaks (1-inch thick)
• 6 tbsp unsalted butter
• 3 cloves garlic cloves
• 1/4 cup fresh parsley
• 1 tsp fresh thyme leaves
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp paprika

Instructions

1. 1Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. 2Scrub and cut russet potatoes into ¼-inch thick fries (leave skin on for classic texture).
3. 3Toss fries with olive oil, kosher salt, black pepper, and paprika until evenly coated.
4. 4Spread fries in a single layer on the prepared baking sheets. Bake for 25 minutes, then flip and bake another 10-15 minutes until golden and crispy.
5. 5While fries bake, let steaks sit at room temperature for 15-20 minutes. Pat dry with paper towels and season generously on both sides with remaining salt and pepper.
6. 6Mince garlic and finely chop parsley. Mix together with softened butter and thyme leaves to make herb butter. Set aside.
7. 7Heat a large cast-iron skillet over medium-high heat for 3-4 minutes until very hot. Add remaining olive oil.
8. 8Place steaks in the hot skillet. Sear undisturbed for 3-4 minutes per side for medium-rare (internal temp 130-135°F). Adjust time for preferred doneness.
9. 9In the last minute of cooking, add butter to the pan and spoon melted butter over the steaks.
10. 10Remove steaks to a plate, top each with a generous dollop of garlic-herb butter, and tent loosely with foil. Rest 5 minutes.
11. 11Remove fries from oven, sprinkle with extra salt if desired.
12. 12Serve each person one rested steak with a pile of crispy fries and any melted herb butter from the plate.