Bistro-Style Steak Frites with Compound Butter
A French bistro classic featuring juicy pan-seared steak served with golden, crispy fries and finished with rich, garlicky herb compound butter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Pan-Seared and Fried
- Cuisine: French
- Diet: Halal
Ingredients
2–3 lbs Yukon gold potatoes, peeled or unpeeled
Neutral oil (grapeseed, sunflower, peanut, or canola) for frying
Kosher salt
Optional for fries: grated Parmesan, finely chopped garlic, fresh herbs (rosemary), truffle oil, black pepper, or paprika
For serving fries: aioli, mayonnaise, or ketchup
1 lb hanger steak, bavette steak, boneless ribeye, or boneless sirloin
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
Compound butter (with garlic and herbs), for serving
Instructions
- Cut the potatoes into thin batons and soak them in cold water for at least 30 minutes to remove excess starch.
- Drain and pat the potatoes completely dry.
- Heat oil in a deep pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until pale and tender but not browned. Drain on paper towels.
- Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden and crisp, about 2–3 minutes. Season immediately with kosher salt and any optional flavorings.
- Pat the steak dry and season generously with salt and pepper.
- Heat neutral oil in a heavy skillet over high heat until shimmering. Sear the steak for 3–4 minutes per side, depending on thickness, until the desired doneness is reached.
- Lower the heat slightly, add butter, garlic, and thyme or rosemary, and baste the steak with melted butter for 1–2 minutes.
- Let the steak rest for 5–10 minutes before slicing.
- Serve the steak with crispy fries, a sprinkle of flaky sea salt, and a dollop of compound butter.
Notes
Double-frying ensures the crispiest fries.
Ribeye provides extra marbling and richness compared to hanger or bavette steak.
Fries can be tossed with Parmesan, rosemary, or truffle oil for added flavor.
Resting the steak is essential for juicy results.
Compound butter can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 portion (half of recipe)
- Calories: 890
- Sugar: 3g
- Sodium: 960mg
- Fat: 54g
- Saturated Fat: 18g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 150mg
