Steak Frites Recipe
This steak frites recipe brings a French bistro classic into your home kitchen with a gorgeously seared ribeye or New York strip, ultra-crispy yet creamy fries, and a brandy-shallot cream sauce that is BEYOND! With simple techniques and step-by-step instructions, you’ll get steakhouse-quality results without the restaurant price tag- see below!
About This Steak Frites Recipe
This recipe is a full steakhouse dinner you can make at home for way less money and in way more comfortable clothes: an herby butter-basted ribeye or New York strip, a rich brandy–shallot cream sauce, and incredibly crisp French fries made using the boil → refrigerator → double-fry technique. The sauce is velvety, deeply flavored, and balanced without any added sweetness; the steak develops an intense crust from garlic-herb basting; and the fries stay crisp on the outside with a silky interior. It’s refined, luxurious, and surprisingly simple to execute.
Why You’ll Love This
It tastes like a high-end restaurant dish made entirely in your kitchen.
The brandy–shallot cream sauce is rich, savory, and perfectly balanced.
The butter-basting method creates a beautifully bronzed crust on the steak.
The French fry technique guarantees the crispiest fries possible.
You can prep the fries ahead, making the final meal easy to assemble.
It’s an impressive dinner for date night, celebrations, or anytime you want something special.
Ingredients You’ll Need
For the Steak:
Ribeye or New York strip steaks
Kosher salt and black pepper
Butter
Garlic
Rosemary and thyme
Neutral oil
For the Brandy–Shallot Cream Sauce:
Shallot
Garlic
Butter
Brandy or Cognac
Heavy cream
Beef stock or water
Dijon mustard
Salt and pepper
For the French Fries:
Russet potatoes
Water
White vinegar
Neutral frying oil
Kosher salt
How to Make
Start by cutting the potatoes into fries and boiling them until very tender. Spread them out and refrigerate uncovered for 12–48 hours to dry and firm. Meanwhile, season and prep the steaks. When ready to cook, sear the steaks in a hot pan, then baste with butter, garlic, rosemary, and thyme until cooked to your preferred doneness. Let the steaks rest, then build the brandy–shallot cream sauce in the same pan using the drippings—reduce the brandy, add cream, stock, Dijon, and let it simmer until velvety. While the sauce rests on low heat, double-fry the potatoes: first at 300°F to soften, then at 375°F to crisp. Plate the steak, spoon over the warm cream sauce, and serve with the hot, freshly salted fries.
Tips for Success
Salt your steaks ahead of time for deeper flavor.
Pat steaks extremely dry before searing for the best crust.
Reduce the brandy until the alcohol aroma disappears.
Keep fries uncovered in the fridge for maximum dehydration.
Monitor fry temperatures—consistent heat equals consistent crispiness.
Rest the steak to keep the juices inside.
Serve immediately so the fries stay crisp and the sauce stays silky.
Frequently Asked Questions
Can I make the sauce ahead?
Yes. Reheat gently on low, adding a splash of stock or water if it thickens too much.
Can I use a different alcohol?
Cognac, armagnac, or brandy are ideal. Bourbon works, but it creates a different flavor profile.
Do I need beef stock?
Stock adds depth, but water works if the pan drippings are flavorful.
Can I skip refrigerating the fries?
You can, but they won’t be nearly as crisp. The uncovered fridge step is what gives restaurant-quality texture.
Why shouldn’t I crowd the pot when boiling the fries?
Crowding the pot causes the water temperature to drop and prevents the fries from cooking evenly. It also makes them more likely to bump into each other and break apart once they soften. Boiling in batches ensures even tenderness and keeps the fries intact for frying. I made this mistake, so learn from me!
What to Serve With
A crisp green salad
Roasted asparagus
Sautéed green beans
Creamed spinach
Roasted mushrooms
A light vinaigrette-dressed slaw
More Recipes You’ll Love
Steak Frites with Brandy Cream Sauce
Ingredients
- 2 ribeye or New York strip steaks (1–1½ inches thick)
- Kosher salt and black pepper
- 1–2 tablespoons neutral oil
- 3–4 tablespoons butter
- 3–4 garlic cloves, smashed
- 2–3 sprigs rosemary
- 4–5 sprigs thyme
- 1 shallot, halved (optional)
- 1 tablespoon butter
- 1 large shallot, finely minced
- 2 cloves garlic, minced
- ½ cup brandy or Cognac
- ¾ cup heavy cream
- ¼ cup beef stock
- 1 teaspoon Dijon mustard
- Salt and black pepper
- Optional: fresh thyme or cracked peppercorn
- 2 large russet potatoes
- Cold water
- 2–3 tablespoons white vinegar (optional but recommended)
- Neutral oil for frying
- Kosher salt
Instructions
- Pat steaks very dry.
- Season generously with kosher salt (ideally 40 minutes–2 hours ahead).
- Let sit at room temperature for 20–30 minutes before cooking.
- Add freshly cracked pepper right before they hit the pan.
- Heat a cast iron or stainless steel skillet over medium-high until very hot.
- Add neutral oil.
- Place steaks in the pan and sear without moving them for 2–3 minutes until a deep crust forms.
- Flip the steaks. Add butter, smashed garlic, rosemary, thyme, and the halved shallot.
- Tilt the pan and baste the steaks continuously for 1–3 minutes.
- Cook to desired internal temperature:
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Transfer to a plate and rest for 5–10 minutes.
- Remove herbs, garlic, and the halved shallot from the skillet.
- Add 1 tablespoon butter and the minced shallot. Cook 2–3 minutes until softened and lightly golden.
- Add garlic (if using) for 30 seconds.
- Pour in the brandy or Cognac and simmer until reduced by about half.
- Add the heavy cream, beef stock, Dijon mustard, and brown sugar or honey.
- Simmer 4–6 minutes until thick and glossy.
- Taste and adjust seasoning.
- For extra richness, whisk in a teaspoon of butter off heat.
- Peel (optional) and cut potatoes into ¼–½ inch fries.
- Rinse under cold water to remove excess starch.
- Place the cut fries in a large pot and cover with cold water.
- Add 2–3 tablespoons vinegar.
- Bring to a gentle simmer over medium heat.
- Cook 10–15 minutes until very tender but not falling apart.
- Fork slides in easily
- Edges look slightly shaggy
- They lift without breaking
- If some finish early, remove individually.
- Lift fries out gently using a spider or slotted spoon.
- Spread on a wire rack over a sheet pan.
- Air-dry 10–15 minutes until the surface looks matte.
- Keep the fries on the rack or spread on a parchment-lined sheet.
- Refrigerate uncovered for at least 12 hours, ideally 24–48.
- The cold air dehydrates them, which creates maximum crispiness.
- Heat oil to 300°F (150°C).
- Fry in batches for 3–5 minutes.
- Fries should be pale and soft, not browned.
- Drain on a rack or paper towels.
- Let cool at least 15 minutes before the second fry.
- Heat oil to 375°F (190°C).
- Fry in batches for 2–4 minutes until deep golden and very crisp.
- Transfer to a rack and season immediately with kosher salt.
- Serve immediately for maximum crispness and a creamy interior.
- Arrange the rested steak on a warm plate (sliced or whole).
- Spoon the warm brandy–shallot cream sauce over the top or around the steak.
- Add the hot, double-fried fries to the plate or serve them in a small bowl alongside.
- Finish with flaky salt on the steak and serve immediately while everything is hot and crisp.
