Steak frites
Crisp double-fried frites with butter-basted sirloin — a French bistro classic you can make at home, ready in under an hour.
Steak frites is the simplest indulgence: a glossy, butter-basted steak and shoestring chips so crisp they sing. It’s the bistro dish that never goes out of style and is quicker than you think.
This version doubles up the frying for proper crunch and finishes the steak with garlic and thyme-basted butter — classic, satisfying and shockingly achievable at home.
Ingredients
- 2 sirloin steaks — about 200–300g each, room temperature not required
- 800 g Maris Piper potatoes
- 1.2 l vegetable oil — enough for deep-frying
- 30 g unsalted butter
- 2 garlic cloves — crushed lightly
- 4 fresh thyme — sprigs
- 15 g fresh parsley — finely chopped
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- deep-fat thermometer
- wire rack
- slotted spoon
- baking tray
Instructions
Peel the potatoes and cut into 1 cm batons (classic shoestring-style). Rinse under cold water to remove loose starch, then place in a bowl of cold water and leave to soak for 30 minutes.
Drain the potatoes, then spread them on kitchen paper and pat completely dry. Any surface moisture will cause the oil to spit and prevent crisping.
Pour the vegetable oil into a deep saucepan or deep-fat fryer to a depth of at least 6 cm. Heat to 160°C (use a deep-fat thermometer). Fry the potatoes in small batches for 6–8 minutes until softened but not coloured. Remove to a wire rack or a tray lined with kitchen paper.
After all batches have had their first fry, increase the oil temperature to 190°C. Return the fries in batches and fry for 2–3 minutes until deep golden and crisp. Drain on a wire rack, sprinkle immediately with sea salt and chopped fresh parsley, then keep warm in a low oven if needed.
Meanwhile, season the steaks generously with sea salt and freshly ground black pepper. Pat the steaks dry with kitchen paper—this is vital for a good sear.
Heat a large heavy-based frying pan over high heat until smoking hot. Add a tablespoon of vegetable oil, then add the steaks. Sear for 3–4 minutes on the first side (for 2.5 cm steaks) without moving, flip and cook a further 3–4 minutes for medium-rare. In the last minute add the unsalted butter, crushed garlic cloves and fresh thyme, tilt the pan and baste the steaks with the foaming butter.
Transfer the steaks to a warm plate or board and rest loosely covered for 10 minutes before slicing. Resting lets the juices redistribute so the steak stays juicy when you cut it.
Slice the steaks against the grain, plate with a generous portion of frites and spoon any buttery pan juices over the meat. Serve immediately.
Tips
- Soak the cut potatoes in cold water for at least 30 minutes to remove surface starch — this is the secret to ultra-crisp frites.
- Pat steaks completely dry before searing to get a deep brown crust; any moisture will steam the surface.
- Fry in small batches to avoid temperature drops; use a deep-fat thermometer if you have one.
- If cooking for guests, complete the first fry for all batches, keep fries in a low oven (120°C fan/140°C conventional) while you cook steaks, then do the second fry just before serving.
- Rest steaks for 10 minutes under foil — it’s tempting to slice right away but resting retains the juices.
Substitutions
sirloin steaks → rib-eye steaks, same weight
Stays closeMaris Piper potatoes → King Edward potatoes, same weight
Stays closevegetable oil → beef dripping or goose fat, same volume
Noticeably differentunsalted butter → ghee, same weight
Stays close
Nutrition
Per serving · estimated
- 1030
- Calories
- 65 g
- Protein
- 68 g
- Carbs
- 55 g
- Fat
- 6 g
- Fibre
- 2 g
- Sugar
- 800 mg
- Sodium
FAQ
How do I know when the steak is done?
Use an instant-read thermometer: 50–52°C rare, 52–55°C medium-rare, 60°C medium. Alternatively, press the steak and compare firmness, but thermometer is more reliable.
Can I make the frites ahead?
You can do the first fry and chill the par-cooked fries for up to 24 hours. Finish with the second fry right before serving to restore crispness.
Can I oven-bake the chips instead?
Yes — toss par-cooked chips in oil, spread on a baking tray and bake at 220°C fan/240°C conventional for 20–30 minutes, turning once. They’ll be good but not quite as crisp as double-fried.
How should I store leftovers?
Keep steak and fries in separate airtight containers in the fridge for up to 2 days. Reheat fries in a hot oven or deep-fry briefly; reheat steak gently in a low oven to avoid drying.
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