Classic Steak Frites with Garlic Herb Butter

Steak frites is the ultimate bistro comfort: tender, flavorful steak grilled or pan-seared to perfection, topped with a pat of luxurious garlic herb butter that slowly melts over the hot meat, and served with a generous pile of crispy golden fries. This version elevates the classic with a simple homemade compound butter bursting with fresh garlic, parsley, and thyme—pure magic when it hits the hot steak. Quick enough for weeknights, impressive enough for special dinners.

Servings: 2–4 (depending on steak size; scale fries accordingly)
Prep Time: 15–20 minutes (plus butter chilling)
Cook Time: 20–30 minutes
Total Time: About 45 minutes (plus optional butter chill time)
Approximate Nutrition per Serving (for 2): ~900–1100 calories, ~50–60g protein

Ingredients

For the steaks:

• 2 ribeye steaks (about 1 lb / 450g each, 1–1.5 inches thick; bone-in or boneless—ribeye’s marbling shines here)
• 1–2 tablespoons olive oil or neutral oil (for searing)
• Kosher salt and freshly cracked black pepper (generous amounts)

For the garlic herb butter:

• 4 tablespoons unsalted butter, softened to room temperature
• 2–3 cloves garlic, finely minced or grated
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves, chopped (or ½ tsp dried)
• Optional: Pinch of sea salt, lemon zest, or a dash of Worcestershire for extra depth

For the fries:

• 4 medium russet potatoes (about 2–2.5 lbs), peeled (or skin-on for rustic texture)
• Vegetable oil or peanut oil, for frying (or use oven-bake method below)
• Salt (flaky sea salt or kosher for finishing)
• Optional: Garlic powder or herbs de Provence for seasoned fries

For serving:

• Ketchup, aioli, or mayonnaise (classic bistro style)
• Lemon wedges (optional for brightness)

Step-by-Step Instructions

1. Make the garlic herb butter (ahead if possible)
   In a small bowl, mash the softened butter with minced garlic, chopped parsley, thyme, and a pinch of salt until well combined. Scoop onto plastic wrap, shape into a log, and roll tightly. Refrigerate 30 minutes (or up to 3 days) to firm up. This compound butter melts beautifully over hot steak for instant flavor.
2. Prep the fries
   Cut potatoes into even fries (¼–½ inch thick for classic thickness). Soak in cold water 30 minutes to remove starch (for extra crispiness), then pat very dry.
   Deep-fry method (classic): Heat oil to 325°F (165°C) in a deep pot. Fry in batches 3–4 minutes until soft but pale. Drain. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden and crispy. Drain on paper towels, season immediately with salt.
   Oven-bake alternative (easier): Toss dried fries with 2–3 tbsp oil and salt. Spread on a parchment-lined sheet in a single layer. Bake at 425°F (220°C) 25–35 minutes, flipping halfway, until crispy.
3. Cook the steaks
   Pat steaks dry and season generously with salt and pepper on both sides. Let sit at room temperature 20–30 minutes.
   Heat a heavy cast-iron skillet or grill pan over high heat until smoking hot. Add oil and swirl. Place steaks in the pan and sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting for thickness and doneness. For extra flavor, add a pat of plain butter in the last minute and baste.
   Remove to a plate, tent loosely with foil, and rest 5–10 minutes.
4. Assemble and serve
   Slice steaks against the grain into thick strips (or serve whole). Top each steak with a generous slice/coin of the chilled garlic herb butter—watch it melt gloriously!
   Pile crispy hot fries alongside. Finish with flaky salt on the fries. Serve immediately with ketchup or aioli on the side.

Pro Tips for Bistro Perfection

• Resting is key — Juices redistribute for maximum tenderness.
• Thermometer — Don’t guess doneness: Rare 125°F, Medium 140°F, Well 160°F.
• Butter placement — Add it right at serving so it melts slowly over the hot steak.
• Fry twice — The double-fry method gives that authentic crispy exterior and fluffy interior.
• Make-ahead — Prep butter and cut fries earlier; cook fresh for best texture.

Delicious Variations

• Herb swaps — Use rosemary, chives, or tarragon in the butter.
• Spicy twist — Add cayenne or smoked paprika to the steak seasoning.
• Sauce upgrade — Serve with a quick pan sauce (deglaze with wine or broth) or béarnaise.
• Sides — Add a simple green salad or grilled asparagus for balance.

This steak frites with garlic herb butter brings that magical sizzle and flavor right to your table—tender, juicy steak, melty butter, and crispy fries every time. It’s bistro bliss at home! Try it and tell me how you like your steak cooked in the comments. 🥩🍟🧈