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.
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.
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.)
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.
Plate steaks with hot fries.
Top each steak with a slice of herb butter and serve immediately.
Wine
Cabernet Sauvignon
Malbec
Bordeaux blend
Pinot Noir
Sauces (Optional)
Béarnaise
Peppercorn sauce
Dijon mustard
Sides
Simple green salad
Roasted asparagus
Sautéed mushrooms
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
2 servings