Steak Frites Recipe with lemon herb butter is a classic French dish that is absolutely delicious and incredibly easy to make.
This recipe comes together in under 45 minutes and is fantastic to serve up to family or guests at an entertaining event. It’s something you may see in a restaurant, however, if you make this you may never eat it again because it’s just that delicious. If you’re a steak fan than I highly recommend making my Filet Mignon recipe with Brussel Sprouts and Bacon or my Chopped Steak Recipe.
How to Make Steak Frites
- Start by making your herb butter by whipping together some softened unsalted butter in a stand mixer with the paddle attachment until it is light and fluffy, which takes about 5-7 minutes. Next simply add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt and pepper until combined and set aside.
- Cut the russet potatoes to your desired size and add them to a container with cold water. Once they are done cutting, drain them into a colander and rinse them thoroughly. Add them to a deep fryer or pot of oil at 300° and cook for 3 minutes. When ready to serve, turn the heat to 350° and cook for 3 more minutes. Season with salt and serve.
- Heat a large frying pan over high heat with oil until it begins to smoke. Season the steak on all sides with sea salt and pepper and add to the pan and turn the heat to medium. Add in thyme, garlic and butter and cook for 3 minutes per side while basting the steak. Rest for 3-4 minutes before serving (this is perfect time to recook the fries at 350° for 3 minutes).
- Add butter to the top of the steak, slice and serve with fries.
What is it?
Also meaning steak and fries, a steak frites recipe is a classic French dish consisting of a pan seared or grilled steak that is served up with French fries. The idea behind it is that you would use the fries to dip into the steak juices that are on the plate.
What are Frites?
Frites are simply the French word for fries. They can be fried in oil like I did in this recipe or baked in the oven. Try my parmesan truffle fries recipe to really take it up a notch.
What Kind of Steak To Use
The most classic cuts of beef to use for a steak frites recipe is New York strip steak or ribeye.
What Other Cuts Of Meat Can You Use
Here are some other cuts of steak that would work great in this recipe:
- Flank Steak
- Skirt Steak
- Top Sirloin
- Filet Mignon
- Porter House
- Hanger Steak
Steak Frites Sauce
There is no sauce used in this classic recipe other than the drippings from the meat, however I believe a delicious lemon herb butter is what finishes off this steak to perfection. You can also use any herb butter that you like just like the one that goes on these Pan Seared Scallops with White Wine and Herb Butter Sauce or a beurre blanc.
Chef Recipe Notes + Tips
This recipe can be adapted by using the desired steak of your choice as well as your desired herb butter.
Figure about 1 russet potatoes per person unless you really love fries than do 1 ½ per person.
If you do not want to fry them, coat the fries in 2-3 tablespoons of olive oil and bake in the oven at 425° for 18-20 minutes or until browned and cooked.
If you’d like your steak a little more done add 1 minute per side of cooking and 1 extra minute of rest to get a medium internal temperature.
This is not meant to be re heated or frozen, you should eat it the second it is finished.
More Amazing Steak Recipes
Steak Frites Recipe
For the Butter:
- 3 softened unsalted sticks of butter
- 1 tablespoon minced fresh rosemary
- 2 tablespoons minced fresh thyme
- ¼ cup sliced green onions
- 2 finely minced cloves of garlic
- zest and juice of 1 lemon
- 2 teaspoons sea salt
- ½ teaspoon pepper
For the Fries:
- 3 russet potatoes cut into batonnet slices
- sea salt to taste
For the Steak:
- 2 12- ounce New York strip steaks
- 2 tablespoons olive oil
- 8-10 sprigs of fresh thyme
- 8-10 garlic cloves
- 4 tablespoons unsalted butter
- sea salt and pepper to taste
- Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
- Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt and pepper until combined. Set aside.
- Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
- Drain and rinse the potatoes again and drain of any excess water.
- Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
- When ready to serve turn the heat to 350° and cook for 3 more minutes. Toss with salt in a bowl and serve.
- Steak: Season the steak on both sides with salt and pepper.
- Add the oil to a large frying pan over high heat. Once smoking add in the strip steak and turn the heat down to medium.
- Add in the thyme, garlic and butter and cook for 3 minutes per side for a medium-rare internal temperature.
- Once you flip the steak over baste the steak until it’s done.
- Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.
- This recipe can be adapted by using the desired steak of your choice as well as your desired herb butter.
- There is plenty of herb butter leftover that can be frozen for up to 3 months. Use it as you need it in on steak, chicken, fish, pork, vegetables or pasta.
- Figure about 1 russet potatoes per person unless you really love fries then do 1 ½ per person.
- If you’d like your steak a little more done add 1 minute per side of cooking and 1 extra minute of rest to get a medium internal temperature.
- This is not meant to be re heated or frozen, you should eat it the second it is finished.