Steak Frites Recipe

There’s a reason Steak Frites endures: it’s comfort and class on one plate — crisp, golden fries paired with a perfectly seared steak and a punchy herb butter. This version leans into bright lemon and fragrant herbs, with a compound butter that melts into the steak and fries for maximum flavor. You’ll find clear, step-by-step directions below so you can nail both the fries and the steak in one go.

Why you’ll love this Steak Frites Recipe

This Steak Frites Recipe balances crisp batonnet fries made from russet potatoes with a juicy New York strip steak finished with a rosemary-thyme butter. The herb compound butter includes softened unsalted butter, minced fresh rosemary and thyme, green onions, garlic, lemon zest and juice, plus coarse salt and pepper — all designed to brighten and deepen every bite. Simple pantry ingredients, straightforward technique, and restaurant-level results make this a weeknight-worthy treat or an impressive dinner for guests.

Ingredients

• 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 coarse salt
• ½ teaspoon pepper
• 3 russet potatoes cut into batonnet slices
• coarse salt to taste
• 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
• coarse salt and pepper to taste

Equipment

• Baking sheet or two
• Large heavy skillet (cast iron preferred)
• Mixing bowl
• Small bowl for compound butter
• Paper towels or clean kitchen towel
• Tongs and spatula
• Instant-read thermometer (optional)

Prep and timing

Total active time is about 45–60 minutes, depending on how quickly you work. You can prepare the compound butter in advance and chill it so it’s ready when the steak finishes. The fries require a two-stage roast or fry step to get them crisp: an initial blanch or low-temp roast, followed by a high-heat finish.

Herb Lemon Butter (Compound Butter)

Make this first so it can chill while you cook the fries and steak. It’s the flavor engine for the whole dish.

• 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 coarse salt
• ½ teaspoon pepper

How to make the compound butter

1. In a medium bowl, combine the 3 softened unsalted sticks of butter with the minced rosemary and minced fresh thyme. Use a spatula or fork to mash and combine until the herbs are evenly distributed.
2. Add the sliced green onions, finely minced garlic, lemon zest, and lemon juice. Stir to combine, scraping the bowl so everything is integrated.
3. Season with 2 teaspoons coarse salt and ½ teaspoon pepper. Taste and adjust slightly if desired, keeping in mind the compound butter will mellow as it chills.
4. Spoon the butter onto parchment or plastic wrap and shape into a log, or press into a small container. Chill in the refrigerator while you prepare the fries and steak so the butter firms up again.

Fries (Batonnet Russet Potatoes)

These batonnet fries are cut thicker than shoestrings for a hearty, satisfying bite that stands up to the steak and butter.

How to cook the fries

1. Preheat your oven to 300°F (150°C) if you plan to roast in two stages, or prepare your oil if you prefer deep-frying. For oven method: line a baking sheet with parchment and set aside.
2. Cut 3 russet potatoes into batonnet slices, roughly uniform in size so they cook evenly. Rinse the cut potatoes in cold water to remove excess starch, then pat dry with paper towels or a clean kitchen towel.
3. If roasting in two stages: toss the potato batonnet slices with a light coating of oil and spread them in a single layer on the prepared baking sheet. Sprinkle coarse salt to taste. Roast at 300°F for 20–25 minutes to cook through but not brown.
4. After the initial roast, increase the oven temperature to 425–450°F (220–230°C). Return the potatoes to the oven and roast for an additional 15–25 minutes, flipping once, until they are deep golden and crisp at the edges. If frying: par-cook in oil at a lower temperature until tender, then increase oil temperature and fry until golden and crisp. Drain on paper towels and season with coarse salt to taste while hot.
5. Keep the fries warm on a tray in a low oven if needed while you sear the steaks. Finish with a final pinch of coarse salt before serving.

Steak

We’re using two 12-ounce New York strip steaks. The method emphasizes a good sear, aromatics, and finishing with butter and fresh thyme for an irresistible crust and depth of flavor.

How to cook the steaks

1. Remove the steaks from the refrigerator about 30 minutes before cooking so they come closer to room temperature; pat them dry with paper towels and season both sides generously with coarse salt and pepper to taste.
2. Heat a large heavy skillet over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl to coat the pan.
3. Place the steaks in the skillet, taking care not to overcrowd. Sear without moving for about 3–4 minutes to develop a deep brown crust. Flip and sear the other side for another 3–4 minutes for medium-rare, adjusting time slightly for your preferred doneness. Use an instant-read thermometer if you like: 125–130°F for medium-rare, 135°F for medium.
4. Lower the heat to medium. Add 4 tablespoons unsalted butter, 8–10 sprigs of fresh thyme, and 8–10 garlic cloves (lightly crushed but left in their skins) to the pan. As the butter melts and foams, tilt the pan and use a spoon to continuously baste the steaks with the infused butter and aromatic juices for 1–2 minutes. This both flavors the meat and helps finish the cooking evenly.
5. Remove the steaks to a cutting board and rest for 5–10 minutes. Resting allows the juices to redistribute so the steak stays juicy when sliced. While the steak rests, you can spoon a little of the pan butter over the steaks for extra gloss and flavor.

To plate and serve

1. Spoon a generous slice or spoonful of the chilled herb lemon butter onto each resting steak so it begins to melt over the meat. The lemon and herbs in the butter brighten the rich beef and fries.
2. Arrange a portion of the batonnet fries alongside each steak. If the fries were kept warm in a low oven, they should remain crisp; add any finishing coarse salt to taste.
3. Serve immediately so the butter is melted and the fries are at their peak crispness. Offer extra lemon wedges on the side for a fresh squeeze if desired.

Tips and variations

• If you prefer a faster fry method, deep-fry the potatoes in two stages: a low-temperature blanch at 300°F then a high-temp finish at 375°F for perfect crispness.
• For thicker steaks or a different cut, adjust searing times and use an instant-read thermometer to hit your preferred internal temperature.
• Make the compound butter up to three days ahead and keep refrigerated; slice and place directly on the steak when ready to serve.
• Swap the New York strip for another beef steak cut of similar thickness if you prefer. Keep the amounts the same so the cooking technique and butter proportions still work perfectly.

Storage and reheating

Leftover fries will soften, so re-crisp them in a 400°F (200°C) oven for 5–10 minutes. Steak slices reheat best in a low oven or gently in a skillet with a pat of the compound butter to restore moisture and flavor. Compound butter keeps well in the refrigerator for several days or frozen for longer storage.

Frequently asked questions

Can I make the compound butter without lemon? Yes, but the lemon brightens the richness. If you must omit it, consider adding a splash of vinegar for acidity.

How do I know when fries are done? They should be golden brown at the edges and crisp outside while tender inside. A two-stage cook yields the best texture.

Do I need a cast-iron skillet? A heavy skillet like cast iron gives the best crust, but any heavy-bottomed pan that retains heat will work.

Final thoughts

This Steak Frites Recipe is an approachable way to create a restaurant-style meal at home. Crisp russet batonnet fries, a seared New York strip finished with thyme and garlic, and a bright herb lemon butter make every forkful rich, aromatic, and unforgettable. With clear steps, a little planning, and the compound butter ready to go, you’ll be serving a dinner that feels celebratory and utterly satisfying.

Enjoy the process, savor each step, and don’t forget to let the butter melt into the steak for that final flourish of flavor.