Juicy pan-seared steak served with crispy golden fries and aromatic herb butter. This classic steak frites recipe is perfect for Valentine’s Day, date nights, or an elegant bistro-style dinner at home.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsSteak
2 ribeye, sirloin, or entrecôte steaks (250–300 g / 9–10 oz each)
Salt, to taste
Freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
1 clove garlic, lightly crushed
1 sprig fresh thyme or rosemary
Fries (Frites)
1 ¼ lbs potatoes (Russet or Maris Piper)
Vegetable oil, for frying or oven-baking
Salt, to taste
Herb Butter
⅓ cup unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp lemon zest
Salt and black pepper, to taste
Prepare the Herb Butter
1 In a bowl, mix softened butter with parsley, chives, thyme, lemon zest, salt, and pepper.
Shape into a small log using parchment paper and refrigerate until firm.
Make the Fries
2 Peel (optional) and cut potatoes into thin sticks.
Rinse in cold water and pat dry thoroughly.
Fry in 170°C / 340°F oil for 5–6 minutes until tender but pale. Remove and rest.
Increase oil temperature to 190°C / 375°F and fry again for 2–3 minutes until golden and crisp.
Drain and season with salt.
(Alternatively: oven-bake at 220°C / 430°F with oil for 30–35 minutes.)
Cook the Steak
3 Remove steaks from the fridge 30 minutes before cooking .
Season generously with salt and pepper.
Heat olive oil in a heavy pan over high heat.
Sear steaks for 3–4 minutes per side for medium-rare (adjust to preference).
Add butter, garlic, and herbs; baste for 1 minute .
Remove steaks and rest for 5 minutes .
Serve
4 Plate steaks with hot fries.
Top each steak with a slice of herb butter and serve immediately.
Pairing Suggestions
5 Wine
Cabernet Sauvignon
Malbec
Bordeaux blend
Pinot Noir
Sauces (Optional)
Béarnaise
Peppercorn sauce
Dijon mustard
Sides
Simple green salad
Roasted asparagus
Sautéed mushrooms
Tips & Notes
6
Let steak rest for maximum juiciness
High heat = great crust
Herb butter can be made ahead
Double-frying is key for crispy fries
A timeless Valentine’s main: bold, indulgent, and irresistible
Ingredients Steak
2 ribeye, sirloin, or entrecôte steaks (250–300 g / 9–10 oz each)
Salt, to taste
Freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
1 clove garlic, lightly crushed
1 sprig fresh thyme or rosemary
Fries (Frites)
1 ¼ lbs potatoes (Russet or Maris Piper)
Vegetable oil, for frying or oven-baking
Salt, to taste
Herb Butter
⅓ cup unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp lemon zest
Salt and black pepper, to taste
Directions Prepare the Herb Butter
1 In a bowl, mix softened butter with parsley, chives, thyme, lemon zest, salt, and pepper.
Shape into a small log using parchment paper and refrigerate until firm.
Make the Fries
2 Peel (optional) and cut potatoes into thin sticks.
Rinse in cold water and pat dry thoroughly.
Fry in 170°C / 340°F oil for 5–6 minutes until tender but pale. Remove and rest.
Increase oil temperature to 190°C / 375°F and fry again for 2–3 minutes until golden and crisp.
Drain and season with salt.
(Alternatively: oven-bake at 220°C / 430°F with oil for 30–35 minutes.)
Cook the Steak
3 Remove steaks from the fridge 30 minutes before cooking .
Season generously with salt and pepper.
Heat olive oil in a heavy pan over high heat.
Sear steaks for 3–4 minutes per side for medium-rare (adjust to preference).
Add butter, garlic, and herbs; baste for 1 minute .
Remove steaks and rest for 5 minutes .
Serve
4 Plate steaks with hot fries.
Top each steak with a slice of herb butter and serve immediately.
Pairing Suggestions
5 Wine
Cabernet Sauvignon
Malbec
Bordeaux blend
Pinot Noir
Sauces (Optional)
Béarnaise
Peppercorn sauce
Dijon mustard
Sides
Simple green salad
Roasted asparagus
Sautéed mushrooms
Tips & Notes
6
Let steak rest for maximum juiciness
High heat = great crust
Herb butter can be made ahead
Double-frying is key for crispy fries
A timeless Valentine’s main: bold, indulgent, and irresistible
Steak Frites with Herb Butter
