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Steak Frites with Crispy Potatoes and Garlic Aioli Recipe

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4.1 from 65 reviews

  • Author: Diane
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

Classic French Steak Frites featuring a juicy ribeye cooked to medium-rare perfection paired with crispy double-fried russet potato fries, served with a flavorful garlic aioli. This comforting dish balances rich, buttery steak with golden, crunchy fries for an indulgent yet approachable meal.

Ingredients

Potatoes and Oil

  • 3 large russet potatoes (about 3 pounds)
  • Refined peanut oil, for frying

Steak and Seasoning

  • 1 (2- to 2½-pound) ribeye steak, at room temperature
  • 2 teaspoons kosher salt, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • Freshly cracked black pepper, to taste

Serving

  • Garlic aioli, for serving

Instructions

  1. Prep the potatoes: Fill a large bowl with ice and water. Peel the potatoes and slice them lengthwise into ⅓-inch thick sticks using a knife or a mandolin slicer set to ⅜-inch. Add the potato sticks to the ice water and soak for 15 minutes to remove excess starch. Drain and pat completely dry with paper towels.
  2. First fry the potatoes: Attach a deep-fry thermometer to a large, heavy pot and add enough peanut oil to submerge the fries. Heat the oil over medium-high heat to 300°F (150°C). Working in batches, carefully add the potatoes to the oil and fry until they begin to soften but are not browned, about 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined sheet pan to drain.
  3. Cook the steak: While the potatoes are resting, heat a large skillet over high heat. Pat the ribeye steak dry with paper towels and season it generously with kosher salt on all sides. Add the olive oil to the hot skillet and, once the oil is just smoking, place the steak in the pan. Cook about 4 to 6 minutes per side until the internal temperature reaches medium-rare (130°F to 135°F). Transfer the steak to a cutting board, top with butter, and let rest for 5 to 10 minutes to allow juices to redistribute.
  4. Second fry the potatoes: Increase the peanut oil temperature to 350°F (175°C). In batches, add the par-cooked potatoes back to the hot oil and fry until golden brown and crispy, about 5 minutes. Remove fries and place on a paper-towel-lined sheet pan. Immediately season with salt and freshly cracked black pepper to taste.
  5. Slice and serve: Thinly slice the rested steak against the grain. Serve the steak slices alongside the crispy fries with garlic aioli for dipping. Enjoy your classic Steak Frites meal.

Notes

  • For medium-rare steak, aim for an internal temperature of 130°F to 135°F.
  • Soaking the potatoes in ice water removes excess starch, resulting in crispier fries.
  • Double frying the potatoes ensures a soft interior and a crisp exterior.
  • Use a thermometer for precise oil temperature control to avoid under or overcooking fries.
  • Allowing the steak to rest after cooking helps retain juices and improve flavor.
  • Peanut oil is chosen for its high smoke point and neutral flavor, ideal for frying.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: French

Find it online: https://eatwithdiane.com/steak-frites-with-crispy-potatoes-and-garlic-aioli-recipe/