Steak Frites: Classic French Steak With Crispy Homemade Fries

Creamy Steak Frites takes the classic French combination of perfectly seared steak and crisp fries and gives it an indulgent upgrade with a rich, creamy pan sauce. The steak is cooked until beautifully browned, then served with golden fries and a silky sauce infused with garlic, butter, and herbs. It is an impressive dinner that still feels approachable enough for a weekend at home.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 4
Difficulty: Intermediate

Ingredients

For the steak and fries

• 4 ribeye or sirloin steaks
• 2½ lb russet potatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves
• 2 sprigs fresh thyme
• Salt and black pepper
• Vegetable oil, for frying

For the creamy sauce

• 1 tablespoon butter
• 2 garlic cloves, minced
• ½ cup heavy cream
• ½ cup beef broth
• 1 teaspoon Dijon mustard
• ¼ cup grated Parmesan
• 1 teaspoon fresh thyme
• Salt and black pepper

Start by preparing the fries. Cut the potatoes into thin, even strips and soak them in cold water for at least 30 minutes to remove excess starch. Drain and dry them thoroughly. Heat vegetable oil to 325°F (165°C) and fry the potatoes in batches for about 4–5 minutes, until tender but still pale. Remove them and allow them to drain while you prepare the steak.

Pat the steaks completely dry and season generously with salt and black pepper. Heat a heavy skillet over high heat and add the olive oil. Sear the steaks for approximately 3–4 minutes per side, depending on thickness and desired doneness. During the final minute, add the butter, garlic, and thyme, then spoon the melted butter repeatedly over the steaks. Transfer the steaks to a plate and let them rest for 5–10 minutes.

For the creamy sauce, reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds before pouring in the beef broth. Scrape up the browned bits from the bottom of the pan, then add the heavy cream and Dijon mustard. Simmer for 3–5 minutes until slightly thickened, then stir in the Parmesan and thyme. Season with salt and black pepper to taste.

Increase the oil temperature to 375°F (190°C) and fry the potatoes a second time for 2–3 minutes, until crisp and golden. Season immediately with salt. Slice the rested steak and serve alongside the fries, spooning the warm creamy sauce over the steak. For the best result, serve everything immediately while the fries are crisp and the sauce is warm.