Description
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.
Ingredients
2–3 steaks (ribeye, strip, or hanger)
2 tablespoons salt, pepper, garlic seasoning (SPG)
Canola oil, as needed
2–3 russet potatoes
1 quart beef tallow
Kosher salt, as needed
1 medium shallot, diced
13.5 tablespoons unsalted butter
2 tablespoons fresh tarragon
2 tablespoons fresh parsley
1 tablespoon capers
1 tin anchovies
1 teaspoon nutmeg
1 teaspoon SPG
5–6 walnuts
1 egg yolk
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
Instructions
- Slice potatoes into fries and soak in ice water until ready to cook.
- Heat beef tallow in a Dutch oven or deep skillet to 350°F (175°C).
- Drain and dry fries thoroughly. Fry in batches for 3–4 minutes, then remove and rest 2–3 minutes.
- Fry fries a second time for 4–5 minutes until golden and crispy. Drain, salt, and keep warm.
- For the sauce, melt butter over medium heat and soften shallots for 2–3 minutes.
- Blend tarragon, parsley, walnuts, capers, anchovies, nutmeg, and SPG until chunky.
- Add herb mixture to butter and simmer 2–3 minutes.
- In a bowl, whisk egg yolk, Worcestershire sauce, Dijon mustard, and vinegar.
- Slowly whisk warm butter mixture into egg mixture to emulsify.
- Return sauce to low heat and allow it to intentionally break, then remove from heat.
- Season steaks generously with SPG.
- Grill over medium-high heat (about 375°F / 190°C), flipping every 3–4 minutes, until internal temperature reaches about 120°F.
- Rest steaks for 10 minutes.
- Slice steak, plate with fries, and spoon sauce over the top.
- Finish with parsley and additional salt if desired.
Notes
Double-frying fries ensures a creamy interior and crispy exterior.
Beef tallow gives classic French flavor but neutral oil can be substituted.
The sauce is meant to break—this is traditional.
Use a thermometer for perfectly cooked steak.
Resting the steak is essential for juiciness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Grilling & Frying
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 820
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 58 g
- Saturated Fat: 28 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 210 mg
