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Steak Frites with Crispy Potatoes and Garlic Aioli Recipe

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4.1 from 8 reviews

Steak Frites is a classic French bistro dish featuring a perfectly seared ribeye steak served alongside crispy double-fried russet potato fries. The steak is cooked to medium-rare and topped with butter, while the fries are fried twice for extra crispiness and served with garlic aioli for dipping.

Ingredients

For the Fries

  • 3 large russet potatoes (about 3 pounds)
  • Refined peanut oil, for frying
  • 2 teaspoons kosher salt, plus more to taste
  • Freshly cracked black pepper, to taste

For the Steak

  • 1 (2- to 2½-pound) ribeye steak, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter

For Serving

  • Garlic Aioli

Instructions

  1. Prep the potatoes: Peel the russet potatoes and slice them lengthwise into ⅓-inch thick sticks. You can also use a mandolin slicer set to ⅜ inch for uniformity. Place the cut potatoes into a large bowl filled with ice water and soak for 15 minutes to remove excess starch. Drain and pat the potatoes completely dry with paper towels.
  2. First fry of the potatoes: Attach a deep-fry thermometer to a large, heavy pot and fill it with refined peanut oil. Heat the oil over medium-high until it reaches 300°F. Working in batches, carefully add the potatoes to the hot oil. Fry them until they are softened but not browned, about 3 to 4 minutes. Remove them with a slotted spoon and transfer to a paper-towel-lined sheet pan to drain.
  3. Cook the steak: While the potatoes are frying, heat a large skillet over high heat. Pat the ribeye steak dry and season it all over with 2 teaspoons kosher salt. Add 1 tablespoon olive oil to the skillet, and when it just starts to smoke, add the steak. Cook it until it reaches medium-rare doneness, approximately 4 to 6 minutes per side depending on thickness. Once cooked, transfer the steak to a cutting board and top with 3 tablespoons unsalted butter. Let it rest for 5 to 10 minutes to allow juices to redistribute.
  4. Second fry of the potatoes: Increase the temperature of the peanut oil to 350°F. Working again in batches, return the partially cooked potatoes to the oil and fry them until golden brown and crispy, about 5 minutes. Remove and place back on the paper-towel-lined sheet pan. Immediately season with additional kosher salt and freshly cracked black pepper to taste.
  5. Slice and serve: Thinly slice the rested steak against the grain to maximize tenderness. Serve the steak slices alongside the crispy double-fried fries with garlic aioli on the side for dipping.

Notes

  • To check for medium-rare steak doneness, use an instant-read thermometer; target an internal temperature of 130°F to 135°F.
  • Soaking potatoes in ice water and patting dry removes excess starch that helps achieve crispy fries.
  • Double frying the potatoes—first at a lower temperature to cook through, then at a higher temperature to crisp—creates the perfect texture.
  • Letting the steak rest after cooking allows juices to redistribute for a juicy, tender bite.

Find it online: https://cookedbygrace.com/steak-frites-with-crispy-potatoes-and-garlic-aioli-recipe/