The Best Steak Frites At Home
The Best Steak Frites At Home is a medium French recipe that serves 2. 1400 calories per serving. Recipe by Nick's Kitchen on YouTube.
Prep: 40 min | Cook: 27 min | Total: 1 hr 22 min
Cost: $29.17 total, $14.59 per serving
Ingredients
- 2 pieces Ribeye Steak (about 1.5‑inch thick, bone‑in optional)
- 2 tablespoons Kosher Salt (for dry brine)
- 2 large Russet Potatoes (peeled and cut into 1/4‑inch sticks)
- 1 teaspoon Baking Soda (helps create extra crispness)
- 0.5 cup Mayonnaise (full‑fat for richness)
- 0.25 cup Sour Cream (full‑fat)
- 1 tablespoon Dijon Mustard (imported from Paris)
- 2 cloves Garlic (peeled)
- 2 tablespoons Fresh Parsley (chopped)
- 1 tablespoon Fresh Chives (chopped)
- 1 teaspoon Fresh Tarragon (chopped)
- 1 whole Lemon (zested and juiced)
- 1 teaspoon Freshly Cracked Black Pepper (to taste)
- 2 tablespoons Unsalted Butter (cut into cubes)
- 1 teaspoon Fresh Thyme (leaves only)
- 4 cups Vegetable Oil (Canola or Peanut) (for deep‑frying, high smoke point)
Instructions
Season the Steaks
Generously coat both sides of each ribeye with kosher salt, flipping to season all surfaces and propping the edges to reach the sides.
Time: PT5M
Dry‑Brine Overnight
Place the salted steaks on a rack set over a tray and refrigerate uncovered overnight (or at least 8 hours) to develop flavor and dry the surface.
Time: PT0M
Slice Potatoes
Trim a thin slice off each potato, then using a ruler cut ¼‑inch thick slices. Stack slices and cut into ¼‑inch sticks, using each cut piece as a guide for the next.
Time: PT15M
Rinse and Blanch
Rinse the cut fries in a bowl of cold water, then transfer to a large pot with fresh water, a handful of salt, and 1 tsp baking soda. Bring to a boil, turn off the heat, and let sit for 3 minutes.
Time: PT10M
Dry and Chill Fries
Drain the blanched fries, spread them on a paper‑towel‑lined baking sheet, and refrigerate uncovered for at least 30 minutes (or overnight) to dry.
Time: PT5M
Prepare Herb‑Garlic Sauce
In a blender combine mayonnaise, sour cream, Dijon mustard, garlic, parsley, chives, tarragon, lemon zest, lemon juice, cracked black pepper, and a pinch of salt. Blend until smooth, scraping the sides as needed.
Time: PT5M
First Fry (Low‑Temp)
Heat the oil in the pot to about 300°F (150°C). Fry the chilled fries in small batches until just cooked through but not colored, about 3‑4 minutes per batch.
Time: PT10M
Temperature: 300°F
Sear the Steaks
Add a thin layer of oil to the cast‑iron skillet and heat until you see a light smoke (≈400°F). Pat steaks dry, season with fresh cracked pepper, and place them in the pan. Press down to ensure full contact, move the steak around for even oil coverage, then flip after a crust forms.
Time: PT6M
Temperature: 400°F
Butter‑Baste
Reduce heat to medium‑low, add butter, crushed garlic cloves, thyme leaves, and a squeeze of lemon. Tilt the pan and spoon the melted butter over the steak repeatedly for 2‑3 minutes.
Time: PT3M
Temperature: Medium‑low
Rest the Steak
Transfer the steak to a cutting board and let rest for 5 minutes, loosely tented with foil.
Time: PT5M
Second Fry (High‑Temp)
Raise the oil temperature to about 375°F (190°C). Fry the partially cooked fries again in batches until golden and crisp, about 2‑3 minutes. Immediately season with salt and toss.
Time: PT5M
Temperature: 375°F
Plate and Serve
Slice the rested ribeye against the grain at a slight angle. Arrange the steak slices on a plate, pile the crispy fries beside it, and drizzle or dollop the herb‑garlic sauce over the fries or on the side.
Time: PT5M
Nutrition Facts
- Calories
- 1400
- Protein
- 70 g
- Carbohydrates
- 80 g
- Fat
- 95 g
- Fiber
- 8 g
Dietary info: High protein, Gluten‑free, Keto‑friendly (moderate carbs from potatoes)
Allergens: Dairy, Eggs (may be present in mayonnaise), Garlic
Ingredient Substitutions
- Instead of Ribeye Steak: Hanger steak, New York strip
- Instead of Kosher Salt: Sea salt
- Instead of Russet Potatoes: Yukon Gold potatoes
- Instead of Mayonnaise: Greek yogurt
- Instead of Sour Cream: Greek yogurt
- Instead of Dijon Mustard: whole grain mustard
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Fresh Parsley: cilantro
- Instead of Fresh Chives: green onion
- Instead of Fresh Tarragon: dry tarragon (1/4 tsp)
- Instead of Lemon: lime
- Instead of Freshly Cracked Black Pepper: ground pepper
- Instead of Unsalted Butter: ghee
- Instead of Fresh Thyme: dried thyme (1/4 tsp)
- Instead of Vegetable Oil (Canola or Peanut): peanut oil, sunflower oil
Equipment Needed
- Cast Iron Skillet
- Large Pot
- Baking Sheet
- Paper Towels
- Blender
- Chef's Knife
- Cutting Board
- Ruler (optional)
- Tongs
- Basting Spoon
Critical Steps — Do Not Skip
- Dry‑brine the steaks overnight for flavor and crust.
- Blanch fries with baking soda to create a crisp exterior.
- Double‑fry technique: low‑temp first fry then high‑temp finish.
- Butter‑basting the steak with garlic, thyme, and lemon.
- Season fries immediately after the second fry while hot.
Chef Tips from the Video
- Pat the steaks completely dry before searing for the best crust.
- Use a weight (like another skillet) while searing to press the meat flat.
- Add a pinch of baking soda to the blanching water; it changes the potato surface pH for extra crunch.
- Season fries immediately after the hot second fry for maximum flavor adhesion.
Troubleshooting
Fries are soggy after the second fry.
Make sure the oil is at 375°F before the second fry and avoid overcrowding; dry the fries thoroughly after the first fry.
Steak is overcooked on the inside.
Sear quickly on high heat, then finish cooking with butter‑basting at medium‑low; use a meat thermometer (130°F for medium‑rare, 140°F for medium).
Sauce separates or looks grainy.
Blend slowly on low speed, add a splash of water or milk if needed, and ensure the garlic is fully pureed before adding herbs.
Storage
Refrigerator: Sauce keeps 3‑4 days in an airtight container; cooked steak can be stored 2 days, reheated gently.
Freezer: Fries can be frozen after the first fry for later crisping; re‑fry directly from frozen.
Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the steaks up to 24 hours in advance.
- Prepare the herb‑garlic sauce a day ahead and refrigerate.
- Blanch and refrigerate the cut fries; they can be stored for up to 12 hours before the final fry.
Frequently Asked Questions
What is the cultural significance and history of Steak Frites in French cuisine?
Steak Frites is a classic bistro staple in France, originating in the early 20th century as a simple, hearty meal for workers. It pairs a juicy cut of beef with crisp French fries, embodying the French love of quality ingredients served simply.
What are the traditional regional variations of Steak Frites in French cuisine?
In Parisian bistros the steak is often a ribeye or entrecôte served with a simple herb‑butter or béarnaise sauce. In the southwest, you may find it accompanied by a red wine reduction, while in the north, a mustard‑cream sauce is common.
How is Steak Frites traditionally served in France?
Traditionally the steak is sliced against the grain and arranged beside a generous mound of golden fries, with a small ramekin of sauce on the side. The dish is usually enjoyed with a glass of red wine such as Bordeaux or Burgundy.
On what occasions is Steak Frites typically enjoyed in French culture?
Steak Frites is a go‑to dish for casual lunches, weekend family meals, and late‑night bistro dining. It’s also popular at gatherings where a hearty, shareable plate is desired.
What makes Steak Frites special or unique in French bistro cuisine?
The combination of a perfectly seared, butter‑basted steak with double‑fried, ultra‑crisp fries creates a contrast of textures that is celebrated in French bistro culture. The bright herb‑garlic sauce adds a fresh, modern twist while respecting tradition.
What are the most common mistakes to avoid when making Steak Frites at home?
Common errors include overcrowding the oil during frying, which lowers temperature and yields soggy fries, and not drying the steak before searing, which prevents a proper crust. Also, skipping the dry‑brine can result in a less flavorful steak.
Why does this Steak Frites recipe use a double‑fry method instead of a single fry?
The first low‑temperature fry cooks the interior of the potatoes without browning, while the second high‑temperature fry creates a golden, crunchy exterior. This two‑step process yields fries that are fluffy inside and crisp outside, which a single fry cannot achieve consistently.
Can I make the herb‑garlic sauce for Steak Frites ahead of time and how should I store it?
Yes, the sauce can be prepared up to three days in advance. Store it in an airtight container in the refrigerator and give it a quick stir before serving. If it thickens, whisk in a little water or lemon juice.
What texture and appearance should I look for when the fries are done in the second fry?
The fries should be uniformly golden‑brown, with a crisp, dry exterior that makes a audible snap when bitten. Inside they should remain fluffy and light, with no visible oil pooling on the surface.
What does the YouTube channel Nick's Kitchen specialize in?
The YouTube channel Nick's Kitchen focuses on elevated home‑cooking techniques, often showcasing classic comfort dishes with a modern twist. Nick emphasizes clear, step‑by‑step tutorials and practical tips for home cooks.
How does the YouTube channel Nick's Kitchen's approach to French cooking differ from other French cooking channels?
Nick's Kitchen blends scientific explanations (like using baking soda for crisp fries) with hands‑on, approachable methods, whereas many French channels stick strictly to traditional techniques. This hybrid style makes classic French dishes more accessible to everyday cooks.
Last updated: September 6, 2026
