I enjoy this recipe because it delivers big flavor without feeling complicated once everything is broken into steps. I like how the fries come out perfectly crisp, the steak stays juicy, and the sauce adds that unmistakable French flair. It’s the kind of dish I make when I want something hearty, impressive, and deeply satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Fries: 2-3 Russet Potatoes 1 qt Beef Tallow Kosher Salt as needed
French Steak Sauce (Le Relais De Venise): 1 medium Shallot diced 13.5 tbsp Unsalted Butter 2 tbsp Tarragon 2 tbsp Parsley 1 tbsp Capers 1 tin Anchovies 1 tsp Nutmeg 1 tsp SPG 5-6 Walnuts 1 Egg Yolk 1 tbsp Dijon Mustard 1 tsp Worcestershire Sauce 1 tsp White Vinegar
Directions
I begin with the fries by slicing the potatoes into fries and placing them in a bowl of ice water. I let them soak until I’m ready to cook. I heat a Dutch oven or deep skillet with beef tallow until it reaches 350°F. I dry the fries thoroughly and add them to the hot tallow, cooking them for 3–4 minutes. I remove them and let them cool for 2–3 minutes, working in batches so I don’t overcrowd the pan.
I fry the potatoes a second time until they’re golden brown, about 4–5 minutes more. I transfer them to a plate lined with paper towels, then toss them in a bowl with kosher salt and keep them warm.
For the sauce, I melt the butter in a skillet over medium heat and soften the shallots for 2–3 minutes. I blend the tarragon, parsley, walnuts, capers, anchovies, nutmeg, and SPG until chunky but combined. I add this mixture to the butter and let it simmer for 2–3 minutes.
In a bowl, I whisk together the egg yolk, Worcestershire sauce, Dijon mustard, and vinegar. I slowly pour the warm butter sauce into the bowl while whisking to emulsify. Once emulsified, I return the sauce to the skillet over low heat and intentionally let it break, then remove it from the heat and set it aside.
For the steak, I season generously with SPG and set it aside. I preheat the grill to medium-high heat, around 375°F. I grill the steaks until they reach about 120°F internal temperature, flipping every 3–4 minutes to build a good crust. Once done, I let the steaks rest for 10 minutes.
I slice the steak, plate it with the fries, and spoon the sauce over the top. I finish with a little parsley and salt before serving.
Servings and Timing
I make this recipe to serve 4 people. Prep time takes me about 15 minutes, cook time is roughly 1 hour, and the total time comes to about 1 hour and 15 minutes.
Variations
I sometimes swap the steak cut depending on what I have, using ribeye, strip, or hanger steak. I also like adding extra herbs to the sauce when I want a more intense flavor. When I’m feeling indulgent, I finish the fries with a pinch of flaky salt instead of kosher salt.
Storage/Reheating
I store leftover steak and fries separately in airtight containers in the refrigerator for up to 2 days. I reheat the steak gently in a skillet over low heat and crisp the fries in the oven at 400°F until hot. I warm the sauce slowly on low heat, stirring gently.
FAQs
What steaks work best for this recipe?
I like using well-marbled cuts like ribeye or strip steak for the best flavor.
Why fry the potatoes twice?
I fry them twice because it gives me a creamy interior and a deeply crispy exterior.
Can I use oil instead of beef tallow?
I prefer beef tallow for flavor, but I’ve used neutral oil when needed.
Is the sauce supposed to break?
I intentionally let the sauce break because that’s part of the classic texture and flavor.
Can I make the sauce ahead of time?
I can make it a few hours ahead and gently rewarm it before serving.
How do I know when the steak is done?
I use a thermometer and aim for about 120°F before resting for medium-rare.
Should I rest the steak?
I always rest the steak so the juices redistribute and stay inside.
Can I cook the steak in a pan instead of grilling?
I’ve pan-seared it successfully using a hot cast-iron skillet.
What should I serve with steak frites?
I usually keep it simple with just steak, fries, and sauce.
Is this dish very rich?
I find it indulgent and filling, so smaller portions go a long way.
Conclusion
I keep coming back to this French Steak Frites recipe because it delivers bold flavor and classic comfort in every bite. I love how the crispy fries, juicy steak, and rich sauce come together into a dish that feels restaurant-worthy but completely doable at home.
Classic French Steak Frites with juicy, well-seasoned steak, ultra-crispy fries cooked in beef tallow, and a rich, herb-forward French bistro–style sauce. Indulgent, comforting, and restaurant-worthy at home.
