Steak Frites: The Ultimate Guide to This Classic French Dish

Steak frites is a timeless dish that combines juicy, flavorful steak with crispy, golden fries. This French bistro classic has been enjoyed for centuries, offering a simple yet satisfying meal. But what makes steak frites so special?

In this guide, we’ll explore:

• The history and origins of steak frites
• The best steak cuts to use
• How to cook the perfect steak and achieve crispy frites
• The best sauces to serve with steak frites

By the end, you’ll know how to make restaurant-quality steak frites at home and understand why this dish remains a favorite worldwide.

1: What is Steak Frites?

The Definition of Steak Frites

Steak frites is a classic French dish consisting of a pan-seared or grilled steak served with thin-cut, crispy fries (frites). The name comes from the French words:

• Steak = Beefsteak
• Frites = Fries (or “French fries” in English)

This dish is known for its simplicity and bold flavors. Unlike elaborate gourmet dishes, steak frites focuses on high-quality ingredients and perfect cooking techniques to create an unforgettable meal.

Why Steak Frites is a Classic French Bistro Dish

Steak frites has been a staple in French bistros and brasseries for decades. Here’s why it remains so popular:

• Simple yet elegant – The combination of steak and fries is universally loved.
• Quick to prepare – Many restaurants serve it as a fast yet satisfying meal.
• Pairs well with sauces – Béarnaise, peppercorn sauce, and garlic butter make it even more flavorful.
• Crispy frites add the perfect crunch – The double-fried technique makes them extra crispy and delicious.

This dish is more than just steak and fries—it’s a symbol of classic French cuisine that balances rich, meaty flavors with crispy, golden perfection.

2: The History of Steak Frites

The French and Belgian Origins of Steak Frites

Steak frites is often considered a French dish, but its origins are also closely tied to Belgium. While France is famous for its steak preparations, Belgium is credited with perfecting the art of frying potatoes, which later became known as frites.

The tradition of serving steak with fries dates back to the 19th century, when both French and Belgian restaurants began offering this simple yet satisfying combination. In Belgium, frites were already a popular street food, often served with mayonnaise or other dipping sauces. When paired with steak, the dish became an instant classic.

Some historians believe that steak frites originated in Belgian brasseries, where it was served as a hearty meal for workers. Over time, French bistros embraced the dish, refining the cooking techniques and elevating it to a staple of casual dining. Today, both countries claim steak frites as a national favorite.

How Steak Frites Became a Bistro Staple

Steak frites became a common dish in French bistros due to its simplicity and accessibility. Unlike more elaborate French cuisine, steak frites requires just a few ingredients: a quality cut of beef, freshly fried potatoes, and a flavorful sauce.

By the early 20th century, the dish was found in nearly every French bistro, from Paris to small countryside villages. The key to its popularity was its affordability—steak frites provided a filling and delicious meal at a reasonable price.

Over the years, different variations of the dish emerged. Some restaurants began serving it with a variety of sauces, such as béarnaise or peppercorn, while others experimented with different cuts of steak. Despite these variations, the essence of steak frites remained unchanged: a perfectly cooked steak paired with crispy, golden fries.

Today, steak frites is a symbol of traditional French and Belgian cuisine. Whether enjoyed in a high-end restaurant or a casual brasserie, the dish continues to be a favorite among food lovers around the world.

3: What Type of Steak is Best for Steak Frites?

The Best Steak Cuts for Steak Frites

The key to a perfect steak frites lies in choosing the right cut of beef. Since this dish is all about simplicity, selecting a steak that is both flavorful and tender is essential. The most popular cuts for steak frites include:

• Ribeye – One of the most flavorful cuts due to its high marbling. Ribeye has a rich, juicy texture that pairs perfectly with crispy fries.
• Sirloin – A slightly leaner option, sirloin is tender and has a great beefy flavor. It is a classic choice for steak frites.
• New York Strip – Known for its balance of tenderness and chew, the New York strip has good marbling and a satisfying bite.
• Filet Mignon – A more delicate and tender cut, filet mignon is leaner but remains a luxurious choice for steak frites. It is often paired with rich sauces to enhance its flavor.

Why Marbling Matters for Flavor

Marbling refers to the thin streaks of fat running through the muscle of the steak. This fat melts during cooking, adding juiciness and enhancing the beefy flavor of the meat.

For the best steak frites experience, look for cuts with moderate marbling. Too much fat can make the steak overly rich, while too little can result in a dry texture. Ribeye and New York strip offer a great balance, providing tenderness without sacrificing flavor.

Bone-in or Boneless?

While most steak frites recipes use boneless cuts for easy slicing, some chefs prefer bone-in ribeye or sirloin for extra flavor. Cooking with the bone can enhance the steak’s juiciness, but it may require slightly longer cooking times.

Choosing the right cut of steak is the first step in creating a perfect steak frites dish. In the next section, we’ll cover how to cook the steak to achieve a rich crust and juicy center.

4: How to Cook the Perfect Steak for Steak Frites

The Ideal Steak Cooking Methods

Cooking the steak properly is just as important as choosing the right cut. The goal is to achieve a crisp, flavorful crust while keeping the inside tender and juicy. The three best methods for cooking steak frites are:

• Pan-Seared – This is the most traditional method, using a cast-iron skillet to develop a deep, caramelized crust. It allows for excellent heat control and works well for most steak cuts.
• Grilled – Grilling adds a smoky flavor and is great for thicker cuts like ribeye or New York strip. High heat ensures a nice sear while keeping the inside juicy.
• Reverse Sear – This technique involves cooking the steak at a low temperature in the oven before finishing it with a high-heat sear. It works best for thick cuts like filet mignon or ribeye, ensuring even doneness.

Best Seasonings and Cooking Tips

The beauty of steak frites is its simplicity, so the seasoning should enhance the natural flavors of the beef. A good steak needs only a few key ingredients:

• Salt and black pepper – Generously season both sides before cooking to enhance the flavor.
• Butter and garlic – Adding butter, garlic, and fresh herbs like rosemary or thyme during the final minutes of cooking gives the steak a rich, aromatic taste.
• High-heat sear – Cooking over high heat creates a golden-brown crust, sealing in the juices. Avoid moving the steak too much while it sears.

Steak Doneness Guide

The perfect steak frites is typically cooked to medium-rare or medium, ensuring tenderness without being overly soft. Use a meat thermometer to achieve the right doneness:

Resting and Slicing the Steak

Once the steak is cooked, let it rest for at least five minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful. When slicing, cut against the grain to maximize tenderness.

5: What Are Frites and How Are They Different from Fries?

The Difference Between Frites and Regular Fries

Frites, the French word for fries, may seem similar to the American-style French fries, but there are a few key differences. While both are made from potatoes and fried to a crispy texture, frites are traditionally:

• Thicker than fast-food fries – They are often hand-cut into medium-thick strips rather than the thin, uniform shape of fast-food fries.
• Double-fried for extra crispiness – Unlike most American fries, frites undergo a two-step frying process, making them crispier on the outside and soft on the inside.
• Served with different condiments – In Belgium and France, frites are commonly paired with mayonnaise or aioli, while American fries are usually served with ketchup.

The Double-Fry Technique for Crispy Frites

The secret to achieving perfect frites is the double-fry method. This ensures a crispy exterior while keeping the inside light and fluffy.

1. Choose the right potatoes – Russet potatoes or Yukon Gold are ideal for frites because of their high starch content and low moisture, which helps them crisp up.
2. Cut them evenly – Hand-cut the potatoes into uniform strips, about ¼ to ½ inch thick, to ensure even cooking.
3. Soak in water – Soaking the cut potatoes in cold water for at least 30 minutes (or up to overnight) removes excess starch, making them crispier when fried.
4. First fry at a lower temperature – Fry the potatoes at 325°F (163°C) for about 3 to 4 minutes, just until they turn soft and slightly golden. Remove and drain.
5. Second fry at a higher temperature – Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden brown and crispy, about 2 to 3 minutes.
6. Drain and season immediately – Place the fries on a paper towel to remove excess oil, then season them with salt while they’re still hot to enhance the flavor.

Best Oils for Frying Frites

Using the right oil can make a big difference in the flavor and texture of frites. The best oils for deep frying are those with a high smoke point, such as:

• Peanut oil – Adds a subtle nutty flavor and maintains a high heat without burning.
• Canola oil – A neutral-flavored oil that crisps up the fries well.
• Beef tallow – Traditional French frites were often cooked in beef fat for a rich, deep flavor.

6: Best Sauces for Steak Frites

Classic French Sauces for Steak Frites

One of the things that make steak frites so special is the variety of delicious sauces that can be served alongside it. While the steak itself is flavorful, a good sauce enhances its richness and complements the crispy frites. Here are some of the most popular sauces for steak frites:

• Béarnaise sauce – A classic French sauce made with butter, egg yolks, white wine vinegar, and fresh tarragon. It has a creamy texture and a slightly tangy, herby flavor that pairs beautifully with steak.
• Peppercorn sauce – A rich, creamy sauce made with crushed black peppercorns, heavy cream, and beef broth. It adds a slightly spicy kick to the steak.
• Red wine reduction – Made by simmering red wine with shallots, garlic, and beef stock, this sauce has a deep, intense flavor that enhances the meat.
• Dijon mustard sauce – A simple yet flavorful sauce made with Dijon mustard, cream, and a touch of white wine. It adds a tangy, slightly sharp contrast to the steak.
• Garlic butter – Melted butter mixed with fresh garlic and herbs creates a simple but incredibly delicious topping for steak frites.

Other Popular Steak Accompaniments

In addition to traditional French sauces, there are other great ways to enhance steak frites:

• Mayonnaise – In Belgium, frites are often served with a side of mayonnaise instead of ketchup. This creamy dip complements both the steak and the fries.
• Truffle aioli – A luxurious alternative made by blending truffle oil with mayonnaise and garlic for a rich, aromatic flavor.
• Chimichurri – While not traditionally French, this Argentine sauce made with fresh parsley, garlic, olive oil, and vinegar provides a bright, herby contrast to the steak.

The right sauce can take steak frites to the next level, adding depth and richness to an already delicious meal. In the next section, we’ll look at the best wine pairings to complement the flavors of steak frites.

7: Wine Pairings for Steak Frites

The Best Red Wines for Steak Frites

Since steak frites is a rich and flavorful dish, it pairs best with bold red wines that can complement the meaty steak and crispy fries. The ideal wines have good acidity and tannins, which help balance the fat from the steak and sauces. Here are some of the best options:

• Cabernet Sauvignon – A full-bodied wine with strong tannins and dark fruit flavors. It pairs well with ribeye and New York strip, enhancing the steak’s richness.
• Malbec – Known for its velvety texture and dark berry notes, Malbec is a great match for steak frites, especially when served with a peppercorn sauce.
• Syrah/Shiraz – This wine has bold, spicy flavors with hints of black pepper, making it perfect for steak frites with a red wine reduction sauce.
• Merlot – A softer, fruit-forward wine with smooth tannins. It works well with filet mignon and garlic butter sauces.
• Bordeaux Blend – A mix of Cabernet Sauvignon and Merlot, Bordeaux wines have complex flavors that pair beautifully with the depth of a well-seared steak.

Alternative Beverage Pairings

If you prefer something other than red wine, there are other great options to complement steak frites:

• White Wine – A rich, oaked Chardonnay can pair surprisingly well, especially if the steak is served with béarnaise sauce.
• Rosé – A dry, full-bodied rosé can balance the dish’s richness while providing a refreshing contrast.
• Beer – A Belgian ale or a dark stout can enhance the crispy texture of the frites and the savory notes of the steak.
• Whiskey or Cognac – A small pour of whiskey or cognac can add a touch of elegance and warmth to the meal.

Choosing the right wine or beverage can elevate the steak frites experience, making every bite more enjoyable. In the next section, we’ll explore common mistakes to avoid when preparing steak frites at home.

8: Common Mistakes to Avoid When Making Steak Frites

Overcooking the Steak

One of the most common mistakes when making steak frites is overcooking the steak. The ideal doneness for steak frites is medium-rare to medium, as this keeps the meat tender and juicy. Cooking the steak past medium can result in a tough, dry texture. To avoid this, use a meat thermometer and aim for the following temperatures:

• Medium-rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)

Letting the steak rest for five to ten minutes before slicing also helps retain its juices.

Not Using the Right Oil for Frites

The type of oil used for frying frites plays a major role in achieving the perfect crispy texture. Oils with a high smoke point, such as peanut oil, canola oil, or beef tallow, work best. Using low-quality or low-smoke-point oils can result in soggy fries and an unpleasant aftertaste.

Skipping the Double-Fry Method

A key technique for achieving crispy frites is the double-fry method. Some people try to fry their potatoes in one step, but this often leads to soft, greasy fries instead of crisp, golden frites. The first fry at a lower temperature cooks the inside of the potato, while the second fry at a higher temperature creates the crispy outer layer. Skipping this step can ruin the texture of the fries.

Not Seasoning the Fries Immediately

Frites should be seasoned as soon as they come out of the fryer. Adding salt while they are hot ensures the seasoning sticks to the fries, enhancing their flavor. If you wait too long, the salt may not adhere properly, resulting in bland fries.

Using the Wrong Cut of Steak

Not all steak cuts are ideal for steak frites. Tougher cuts, such as flank steak or skirt steak, can be chewy and difficult to enjoy unless properly prepared. Choosing well-marbled cuts like ribeye, sirloin, or New York strip will provide the best balance of flavor and tenderness.

Skipping the Resting Period for the Steak

After cooking, the steak should rest for at least five minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Cutting into the steak too soon can cause the juices to run out, leading to a dry and less flavorful steak.

By avoiding these common mistakes, you can ensure that your steak frites turns out perfectly every time. In the next section, we will answer some frequently asked questions about steak frites to clear up any remaining doubts.

9: FAQs About Steak Frites

With these frequently asked questions answered, you now have a complete understanding of steak frites. In the conclusion, we will summarize the key points and offer final tips for making the best steak frites at home.

Conclusion

Steak frites is a timeless dish that embodies the simplicity and elegance of French and Belgian cuisine. With a perfectly cooked steak, crispy golden fries, and a rich, flavorful sauce, it remains a favorite in bistros and home kitchens alike.

To make the best steak frites at home, focus on three key elements:

• Choosing a high-quality steak such as ribeye, sirloin, or New York strip
• Cooking the steak with the right technique, whether pan-seared, grilled, or reverse-seared
• Mastering the double-fry method to achieve crispy, golden frites

Pairing the dish with a classic sauce like béarnaise or peppercorn sauce enhances the flavors even further. A bold red wine, such as Cabernet Sauvignon or Malbec, makes the perfect complement.

By avoiding common mistakes like overcooking the steak, skipping the double-fry method, or not letting the steak rest, you can achieve restaurant-quality steak frites at home.

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