Juicy, Pan-Seared Steak with Crispy Pommes Frites
Few dishes capture the essence of French bistros quite like steak frites: a deeply seared, butter-basted steak alongside a mountain of impossibly crisp fries (which, by the way, are fantastic with a side of ultra-creamy garlic-lemon mayonnaise for dipping!). The contrast is what makes it unforgettable—succulent, rosy beef with double-fried French fries that yield to a fluffy center. So I guess we can visit Paris without a plane ticket now, huh? Sign me up (and please bring me a bubbly French 75 stat)!
I love to top classic French steak frites with compound butter, but if you prefer something like a creamy black peppercorn sauce, that would be delicious too!
Why You’ll Love It
- Restaurant-Quality At Home: A two-stage fry delivers fries that stay crunchy long after plating, while cast-iron searing guarantees a steakhouse crust.
- Flexible Timing: The crispy pommes frites’ first cook can happen hours ahead, so dinner service is fast and stress-free.
- Pairs Easily With Your Favorite French Sides: From bright, lemony green beans almondine, a classic lemony vegetable side dish, to my garlicky blistered haricots verts, you can serve this with just about any vegetable or salad you like.
Finish the evening with a cloud-like classic Parisian chocolate mousse for a full-on French-bistro meal at home.
Top 5 Cuts Of Steak
- Hanger steak (onglet): Naturally tender with extremely rich, beef flavor. It sears quickly (and is my personal favorite cut for steak frites).
- Ribeye (entrecôte): High marbling means a better crust plus self-basting juices — perfect with nothing more than salt, pepper, and a knob of butter.
- New York Strip (faux-filet): The fat cap renders into the pan for superb basting; cooks evenly and slices neatly for plating.
- Bavette (bavette de flanchet): Affordable, takes well to high-heat cast-iron skillet, and soaks up herb-garlic butter like a sponge.
- Top sirloin (rumsteck): Budget-friendly and great when cooking for a crowd.
Aim for 1¼- to 1½-inch steaks. Thinner cuts overcook before developing a crust; thicker cuts need finishing in a 400°F oven after searing. This rule doesn’t apply if you’re cooking a cut like flank steak or skirt steak, which are naturally thinner.
Whichever cut of beef you use, let it sit out for about 20 minutes prior to cooking and season generously. In addition to bringing out the natural flavor of the steak, kosher salt helps build that mahogany crust.
Before You Begin:
- Choose the right potato: Starchy russets or Idaho potatoes excel here; Yukon Golds work well, but stay slightly creamier. Stick with these for hand-cut fries.
- Oil safety: Keep the pot half-full max. Use a clip-on thermometer so temps don’t creep past 375°F.
- Spider skimmer > tongs: Reduces splashes and keeps fries intact.
- Garlic herb fries: Consider tossing hot fries with minced parsley, garlic, grated Parmesan, and a generous sprinkle of truffle salt.
- Don’t overcook the steak: Pull steaks 5°F under your target temperature–carryover heat does the rest.
The Crispiest Pommes Frites!
Soaking cut potatoes is necessary! Removing excess starch prevents soggy, leathery fries and helps them brown, not burn.
Once you master the soak-fry-rest rhythm, you’ll turn out restaurant-caliber French fries any night of the week—no reservation required. 💃🏻
Oven or air-fryer “fries” work in a pinch, but you’ll miss that ultra-crisp shell achieved by double-frying. If you must, par-bake at 325°F until tender, then blast at 450°F to brown.
Pro tips for restaurant-worthy steak: The beef absolutely must rest before slicing. I recommend 5-10 minutes, which is long enough to allow the juices to redistribute. Also, be sure to slice steak against the grain and finish the dish with flaky sea salt.
Serving Suggestions
- Sauce ideas: A classic béarnaise (one of the French Mother Sauces) or peppercorn sauce spooned over the steak would be perfection.
- Bright salad—think arugula with lemon vinaigrette—to cut the richness.
- Wine pairing: a bold red wine such as a Bordeaux, a peppery Syrah, or Cabernet Sauvignon is a beautiful complement to the meal.
What Can Be Made Ahead & How To Store Leftovers
- Fries (first fry): Complete the first fry up to 8 hours ahead; leave the blanched potatoes on a rack at room temp. Finish frying just before serving.
- Steak prep: Season steaks up to 24 hours in advance and refrigerate uncovered; this dry brine deepens flavor and promotes a crusty exterior.
- Leftovers: Store steak and fries separately in airtight containers in a fridge for up to 3 days. Re-crisp fries in a 425°F oven for 8–10 minutes; gently warm steak slices in a low (250°F) oven or a covered skillet with a knob of butter.
If you’re making a compound butter (not necessary, just a really nice touch!) to serve with the pan-seared steak, leftovers will keep in a fridge for months–truly! Just be sure that if you’ve added garlic, do not leave out at room temperature. You can also freeze for up to 3 months.
And don’t get caught up in the specifics of which type of fresh herbs you use or what you add to the compound butter. Use the ingredients you love (or simply what you have on hand). Fresh rosemary or sage are just as delicious as thyme. Prefer to fry the potatoes in duck fat? Go for it! Make it your won.
With these techniques, you’ll serve steak frites that rival any bistro—crisp, golden fries alongside a perfectly seared, butter-basted steak. If you give it a try, I’d love to hear how it turned out in the comments!
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Bistro-Style Steak Frites with Compound Butter
Equipment
Ingredients
For the French Fries
- 2-3 lbs Yukon gold potatoes, peeled or unpeeled
- Neutral oil, such as grapeseed, sunflower, peanut, or canola oil
- Kosher salt,
- Optional for flavoring: grated Parmesan, finely chopped garlic, fresh herbs, such as rosemary, truffle oil, black pepper, or paprika
- For serving: aioli, mayonnaise, or ketchup
For the Steak
- 1 lb hanger steak, bavette steak, boneless ribeye, or boneless sirloin
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
- 2 Tbsp unsalted butter
- 2 garlic cloves, peeled and smashed
- 3 sprigs thyme or rosemary
- Flaky sea salt
Instructions
- Soak potatoes in water. Cut the potatoes into strips about ¼-inch thick and 3-inches long, then soak in cold water for at least 30 minutes (or up to 12 hours) to remove excess starch. When ready to move on, drain and pat the fries completely dry with a towel.
- Season the steak. Bring the steak to room temperature about 20 minutes prior to cooking. Season generously on both sides with kosher salt and black pepper.
- Heat oil. Pour enough oil into a large, deep pot to come up about 3 or 4-inches. The pot should be no more than half full (or it will overflow when you add the potatoes). Heat over medium heat until the oil reaches 300°F (150°C).
- First fry. Working in batches, carefully add a few handfuls of potatoes to the oil, lowering them gently. I find it helpful to use a spider skimmer to avoid splashing oil. Cook for 6-7 minutes, moving the fries around every 30 seconds or so to avoid sticking, until the potatoes are a bit tender. They will not brown during this first fry.
- Drain the potatoes. Using a spider or slotted spoon, carefully transfer the potatoes to a paper towel lined wire rack to drain. Allow to rest for 20-30 minutes or up to a few hours in advance.
- Sear the steak. Heat a large cast-iron skillet over medium-high heat. Add 2 Tbsp neutral oil. When just beginning to smoke, add the steak(s) and cook undisturbed for 4 minutes, or until a deep crust forms. Carefully flip the steak(s), add 2 Tbsp unsalted butter, 2 smashed garlic cloves, and 3 thyme sprigs, then cook another 3-4 minutes for medium-rare while basting with a spoon. Transfer to a plate, then rest for 10 minutes, then slice against the grain or serve whole.
- Internal temperature guide: Note that the temperature will continue to rise as the steak rests, so I recommend removing before the desired doneness is reached. Once rested, the final temperature should read: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
- Second fry. When ready, reheat the same frying oil to 350°F (177°C). Working in batches, carefully lower the fries into the hot oil. Cook for 3-4 minutes, or until golden brown and crispy. Transfer to the wire rack (preferably with fresh paper towels!) to drain, then season immediately with Kosher salt and additional flavoring, such as garlic or herbs, if using. If adding other ingredients to the fries, I recommend placing them all in a large bowl, then tossing with the add-ins for maximum coverage.
- Plate, then serve! Divide the steak between plates, sprinkle with flaky sea salt, then serve with heaping mounds of French fries on the side.
Notes
- Nutrition facts are an estimate based on using a boneless ribeye steak and understanding that you’ll use more oil to fry the French fries than you’ll consume.
- I’ve written out this recipe to be efficient and streamlined so there’s not a lot of downtime. You’ll notice that the potatoes soak in water, then rest in between their first and second fry, but you can use that time to prep and cook the steak. In the end, both should be enjoyed hot – which is always the goal!
- If doubling the steak recipe (to yield 4 servings), I recommend doubling the butter, garlic, and herbs, as well.
- Optional compound butter: Combine all ingredients below in a bowl until well mixed. Place on a piece of plastic wrap, then roll and form into a log. Refrigerate until ready to serve, then cut into rounds and serve on steak–there will be leftovers!
- 1 stick unsalted butter
- 1 medium shallot, minced
- 1 garlic clove, minced
- 1 Tbsp chives, thinly sliced
- 1 Tbsp rosemary, finely chopped
- ½-1 tsp fresh lemon zest
- ½ tsp flaky salt
- ¼ tsp freshly ground black pepper
Nutrition
Photography by: Megan McKeehan
I’ve been looking for a good steak frites recipe for ages — your method for cooking the steak is so clear and helpful!
It’s so delicious, I hope you give it a try! Cheers, Ari