🥩 Steak frites
Steak frites is a bistro classic: a pan-seared or grilled beef steak served with a generous pile of crisp French fries. A knob of butter, often mixed with herbs, melts over the hot meat and mixes with its juices. The steak is usually cooked rare or medium-rare and the fries are eaten with the pan juices.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 beef steaks (sirloin or rib-eye), about 200 g each
- 600 g potatoes, cut into sticks
- Vegetable oil for frying
- 20 g butter
- 1 tbsp chopped parsley
- 1 garlic clove, crushed
- Salt and black pepper
Method
- Rinse and dry the potato sticks, fry at 150 °C for 6 minutes, drain, then fry again at 180 °C until golden. Salt them.
- Season the steaks and let them come to room temperature.
- Sear in a very hot pan with a little oil, 2–3 minutes per side for medium-rare.
- Rest the steaks 5 minutes; mix the butter with parsley and garlic.
- Serve the steak topped with herb butter, fries alongside.
How to make it lighter
- Oven-bake or air-fry the potatoes with 1 tbsp oil instead of deep-frying.
- Skip the herb butter or use half: 10 g butter ≈ 72 kcal.
- Choose a lean cut such as sirloin and trim visible fat; fill half the plate with a green salad.
History
The dish is a fixture of French and Belgian brasseries, and both countries claim the fries. It became a standard bistro plate in the 20th century, and it remains a fixture of Paris cafés and brasseries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →