Bistro-Style Steak Frites with Compound Butter

This bistro-style steak frites brings the charm of a French café right to my table. I love the contrast of a perfectly seared steak with golden, crispy fries, finished with a decadent touch of compound butter. It feels indulgent yet approachable, making it one of my favorite meals to cook at home when I want something both simple and elegant.

Why You’ll Love This Recipe

I like how this recipe combines the richness of a pan-seared steak with the irresistible crispiness of homemade fries. The addition of butter infused with garlic and herbs elevates the flavors and gives the steak a luxurious finish. I find that it’s just as satisfying as ordering it at a French bistro but even more rewarding because I can tailor it to my own tastes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I begin by cutting the potatoes into thin batons and soaking them in cold water for at least 30 minutes to remove excess starch.
2. I drain and pat them completely dry.
3. I heat oil in a deep pot to 325°F and fry the potatoes in batches for about 3–4 minutes until pale and tender but not browned. I remove them and drain on paper towels.
4. I increase the oil temperature to 375°F and fry the potatoes a second time until golden and crisp, about 2–3 minutes. I season them immediately with kosher salt and any optional seasonings.
5. For the steak, I pat it dry and season generously with salt and pepper.
6. I heat neutral oil in a heavy skillet over high heat until shimmering, then sear the steak for 3–4 minutes per side, depending on thickness, until my desired doneness.
7. I lower the heat slightly, add butter, garlic, and thyme or rosemary, and baste the steak with the melted butter for about 1–2 minutes.
8. I let the steak rest for 5–10 minutes before slicing.
9. I serve the steak with the crispy fries, a sprinkle of flaky sea salt, and a dollop of compound butter for richness.

Servings and Timing

This recipe serves 2 people generously. The total time is about 1 hour, including 20 minutes of active prep and 40 minutes for frying and searing.

Variations

I sometimes swap the hanger steak for ribeye if I want extra marbling and richness. For the fries, I like to toss them with fresh rosemary or Parmesan for a more flavorful twist. Truffle oil drizzled on top before serving makes the dish feel even more indulgent.

Storage/Reheating

If I have leftover fries, I store them in an airtight container in the refrigerator for up to 2 days and re-crisp them in a 400°F oven for 10 minutes. For the steak, I refrigerate it for up to 3 days, and when reheating, I warm it gently in a skillet with a little butter so it doesn’t dry out.

FAQs

How do I get the fries extra crispy?

I always use the double-fry method—first at a lower temperature to cook through, then at a higher temperature to crisp them.

Can I bake the fries instead of frying?

Yes, I sometimes toss the potatoes in oil and bake them at 425°F for about 35 minutes, flipping halfway, but frying gives the best texture.

What’s the best cut of steak for steak frites?

I like hanger or bavette steak for a traditional bistro feel, but ribeye is a great option if I want more marbling.

How do I know when the steak is cooked to my liking?

I use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium.

Do I need to rest the steak before serving?

Yes, I always let it rest for at least 5 minutes so the juices redistribute and the meat stays tender.

Can I make compound butter ahead of time?

Absolutely. I prepare it in advance, roll it into a log, and keep it chilled so I can slice off pieces when needed.

What type of oil is best for frying?

I use neutral oils with high smoke points like peanut, canola, or sunflower oil.

How do I prevent the fries from getting soggy?

I make sure the potatoes are completely dry before frying and that I don’t overcrowd the pan.

Can I season the fries with spices?

Yes, I like to toss them with paprika, garlic powder, or even truffle oil after frying.

What should I serve with steak frites?

I usually serve it with a simple green salad and a glass of red wine for a complete French-inspired meal.

Conclusion

This bistro-style steak frites with compound butter is my go-to when I want a restaurant-quality meal at home. I love the crispy, golden fries paired with juicy steak and rich butter it’s classic comfort with a French touch. It feels both elegant and satisfying, making it perfect for a special dinner or a cozy night in.

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