Perfect Steak Frites at Home | Steak and Fries Recipe

Learn how to make steak frites at home — the classic French recipe of juicy pan-seared steak with crispy golden fries and creamy peppercorn sauce 🥩🍟✨ This easy steak and fries recipe is the perfect comfort food, whether for date night, a cozy dinner, or when you’re craving restaurant-quality flavor at home.

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INGREDIENTS: Steak
1 large (1.5-2 inch thick) Ribeye, room temperature
Salt and black pepper, to taste
2 Tosp vegetable oil
4 cloves garlic, lightly crushed
10 sprigs thyme
¼ cup unsalted butter, for basting
2 Tbsp fresh chives, thinly sliced for garnish Cooked fries from frozen Flakey salt, for finishing

Sauce – au Poivre:
2.5 Tosp unsalted butter
1 Tosp black peppercorns, coarsely cracked
1 shallot, finely diced
2 cloves garlic, thinly sliced
¼ cup brandy or cognac
½ cup beef stock
½ Cup cream
2 Tosp unsalted butter, cold
1.5 tsp Worcestershire sauce
Kosher salt, to taste

Pat the steaks completely dry with paper towels. Place a large cast iron skillet over medium high heat. Once hot, add the vegetable oil, swirling around the pan to coat. When the oil just begins to smoke, season all sides of the steaks generously with salt and pepper. Lay the steaks in the pan facing away from you. Press the steaks very firmly into the pan to ensure even browning. Sear for 3 minutes or until a golden-brown crust is formed. Flip and sear an additional 3 minutes.
Once nicely colored, lower your heat to medium and add the garlic, thyme, and butter. Slide the steaks towards the far side of the pan, tilt the pan towards yourself, and, using a large spoon, baste repeatedly until the internal temperature reaches medium-rare, or 135°F.

Remove the steaks to a baking sheet, pour basting liquid over top, and let rest for at least 5 minutes.

In a medium sauce pot, add the butter and set over medium heat. Once the butter is melted add the peppercorns, stirring often, and toast until fragrant, about 30 seconds.
Add the shallots and garlic, season with salt, saute, and stir occasionally until the vegetables are softened, about 2 minutes.
Increase the heat to medium high and carefully deglaze the pan with the liquor of your choice. Reduce until 80% of the liquid has evaporated, about 1-2 minutes. Add the beef stock, bring to a boil, and reduce by half, about 2 minutes. Finally, add the heavy cream, and reduce until slightly thickened, about 1 minute. Cut the heat and add the remaining butter, swirling until melted and emulsified. Stir in the Worcestershire sauce.
Season to taste with salt.

Once the steaks are rested, place a heaping pile of your hot fries on one side of the plate.
Thinly slice your steaks against the grain. Fan out the steaks and place alongside the fries.
Generously spoon the sauce of your choice over the steaks. Garnish the steaks with the chives and flakey salt. Serve and enjoy!

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