Steak Frites, a classic French dish that’s beloved by many, combines the succulent flavors of a perfectly seared steak with the delightful crunch of golden fries. The contrast in textures—incredibly juicy steak paired with crispy fries—makes this dish irresistibly satisfying. Add a drizzle of Honey Dijon Aioli for an aromatic twist, and you have a meal that tastes luxurious yet is surprisingly easy to prepare. It’s perfect for a cozy dinner at home or for impressing guests on a special occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Steak Frites with Honey Dijon Aioli
Storing & Reheating
Chef’s Helpful Tips
Steak Frites with Honey Dijon Aioli

I first had Steak Frites during a trip to Paris, where the aromatic scent of sizzling steaks and frying potatoes filled the air around me. Since then, I’ve made my own version countless times, tweaking it to fit my flavor preferences, like adding honey dijon aioli for a rich, tangy zip. One of my favorite parts is how you can get both elements on your plate so quickly and easily. You’ll find this dish is not only budget-friendly but also a total crowd-pleaser that guarantees to satisfy your cravings.

Why You’ll Love This Recipe

Simple & Quick: Whip up this classic dish in just about 70 minutes.
Irresistible Flavor: Dive into the tender, flavorful steak complemented by crunchy, golden fries.
Eye-Catching Appeal: Impress everyone with plating that looks as good as it tastes!
Flexible Serving: Perfect for a romantic dinner, family meal, or even a game day feast.
Diet-Friendly Options: Feel free to customize with gluten-free sauces or alternative oils for frying.

Ingredients You’ll Need

1 ribeye or sirloin steak (1-inch thick): Known for its tenderness and flavor, ribeye offers a juicy bite, while sirloin is leaner but still delicious.
2 large starchy potatoes (russets recommended): These are perfect for achieving that crispy, fluffy fry inside.
3 tablespoons extra virgin olive oil: Used for frying your potatoes; it adds great flavor and helps achieve the desired crispy texture.
Salt (to taste): Enhances the natural flavors of both the steak and fries.
Pepper (to taste): Adds a touch of warmth; fresh-ground is best.
Fresh herbs (optional, for garnish): Parsley or thyme elevate the dish’s appearance and add a fresh hint.

How to Make Steak Frites with Honey Dijon Aioli

Prepare the Potatoes: Begin by washing, peeling, and cutting 2 large starchy potatoes into ½-inch sticks. To achieve that extra crunch, soak them in cold water for at least 30 minutes. This helps to remove excess starch, ensuring that your fries will crisp up nicely.

Heat the Oil: While your potatoes are soaking, pour 3 tablespoons of extra virgin olive oil into a deep skillet. Heat this oil to 350°F (175°C). You can test the oil’s readiness by dropping in a small piece of potato; if it sizzles vigorously, you’re ready to fry.

Fry the Potatoes: Fry the soaked potatoes in batches to avoid overcrowding the pan. Cook them for about 5-7 minutes for each batch, or until they turn golden brown. Be sure to drain them on paper towels afterward to rid them of excess oil. This is where the magic happens—watch them go from pale to crisp!

Season and Sear the Steak: Meanwhile, season your choice of steak (whether it’s ribeye or sirloin) generously with salt and pepper. Heat a different skillet over high heat until it’s smoking hot, then add the steak. Sear it for about 4-5 minutes on each side for a perfect medium-rare. To check for doneness, look for a warm, red center.

Serve with Flair: Once everything is cooked, slice the steak against the grain for tenderness and plate it beside your crispy fries. If you like, a sprinkle of fresh herbs will not only enhance the dish’s look but also add that lovely aromatic layer!

Storing & Reheating

To store leftover Steak Frites, allow them to cool completely before placing them in an airtight container. Refrigerate for up to 3 days. For longer storage, consider freezing the fries separately in a single layer; they can last up to 3 months. When you’re ready to enjoy, reheat the steak gently on the stovetop over low heat to maintain moisture and warmth for about 5-10 minutes. Then, re-crisp the fries in a hot oven for 8-10 minutes, or until they regain their crunch. Note that texture may vary after freezing, but reheating properly will help!

Chef’s Helpful Tips

Avoid soggy fries: Make sure to soak the potatoes long enough to draw out starch, and don’t skip the draining part after frying.
For extra-crispy fries: Try double-frying! First fry the potatoes at a lower temperature, then after cooling, crank the heat up for a second fry.
Let your steak rest: After cooking, allow it to rest for a few minutes to let those delicious juices redistribute.
Customize with sauces: Feel free to add sauces like chimichurri or bearnaise for an added flavor dimension.
Use a meat thermometer: A tool to ensure perfect doneness; aim for 130°F (54°C) for medium-rare.

This dish combines ease and sophistication, making it perfect for any occasion. You can capture the essence of French cuisine right in your kitchen.

Recipe FAQs

How can I make the fries extra crispy?

To make your fries extra crispy, soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. For an even crunchier texture, double-fry them: fry once at a lower temperature, let them cool, and then fry again at a higher temperature until golden brown.

Can I use other cuts of steak?

Absolutely! While ribeye and sirloin are recommended for their balance of flavor and tenderness, you can use other cuts like filet mignon or flank steak. Just remember to adjust cooking times according to the thickness and your preferred level of doneness.

Is it possible to make this dish in advance?

You can prep the potatoes ahead of time by cutting and soaking them. However, it’s best to fry them fresh for optimal texture. You can season the steak and keep it refrigerated until you’re ready to cook.

Any suggestions for pairing with Steak Frites?

This dish pairs wonderfully with a light arugula salad dressed with lemon vinaigrette or a side of roasted vegetables for a colorful contrast. A nice glass of red wine, like a Cabernet Sauvignon or a Pinot Noir, complements the steak beautifully too!

You’ll find that making Steak Frites with Honey Dijon Aioli at home is not just an endeavor but a culinary adventure. Between the sizzling steak and the crunch of the piping-hot fries, you’re gearing up for a flavorful journey that invites exploration and enjoyment. So grab your ingredients, roll up your sleeves, and let’s make something truly wonderful together!

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Steak Frites with Honey Dijon Aioli

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Author: Jennifer
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Frying
Cuisine: American

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Description

Enjoy the deliciousness of Steak Frites with Honey Dijon Aioli! This mouthwatering dish combines a perfectly seared steak with crispy fries and a tangy honey Dijon dip. With simple ingredients and preparation, it’s ideal for a quick dinner or a lively gathering. Everyone will love this comforting yet gourmet meal!

Ingredients

Scale

1 ribeye or sirloin steak (1-inch thick)
2 large starchy potatoes (russets recommended)
3 tablespoons extra virgin olive oil
salt (to taste)
pepper (to taste)
fresh herbs (optional, for garnish)

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Instructions

Wash, peel, and slice the potatoes into ½-inch sticks, then soak them in cold water for at least 30 minutes.
Heat the olive oil in a deep skillet to 350°F (175°C).
Fry the soaked potato sticks in batches until they are golden brown, approximately 5-7 minutes each; drain them on paper towels afterward.
Season the steak with salt and pepper, and sear it in a hot skillet for 4-5 minutes on each side for a medium-rare finish.
Serve the sliced steak alongside the crispy fries, garnished with fresh herbs if you like.

Notes

Soaking the potatoes helps achieve the perfect crispy texture.
Make sure your oil temperature is accurate for the best frying results.
Feel free to add your favorite spices to the steak for extra flavor.