Steak Frites

No chef’s repertoire of recipes is complete without the classic steak frites recipe. After all, this dish has been a mainstay in kitchens across the world for the last century. Our Steak Frites recipe gives you the flexibility to choose between your preferred cut of steak, including rib eye, porterhouse, sirloin, and filet mignon.

The Iron Handle Skillet is the ultimate piece of cookware for this recipe, helping you sear the steak to perfection before cooking it for no more than four to five minutes. You can always adjust the cook time based on your preference. The Iron Handle Skillet is an excellent retainer of heat and is designed to sear the steak to perfection, giving it a beautiful caramelised exterior while cooking the inside evenly. The addition of the freshly-fried potatoes truly brings this dish together.

Our Steak Frites recipe can be prepared from start to finish in approximately 30 minutes and can serve up to six people. Simply adjust the number of steaks and potatoes if you are expecting more guests. Before tackling this age-old classic, be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below!

Melt 2 Tbsp (30 ml) of butter in the microwave or a small pan.

Brush the steaks with the melted butter and season with pepper; let the steaks come to room temperature.

Peel and slice the potatoes into ¼ inch (0.64 cm) thick sticks. Soak in ice water for 15 – 20 minutes.

In a large pot, heat 2 inches (5 cm) of vegetable oil to 325°F (165°C).

Drain the potatoes from the water and dry them completely.

Fry potatoes in batches until cooked through, but not brown, about 4-6 minutes. Transfer to a paper towel lined tray to drain. Heat oil to 375°F (190°C).

Heat the grill pan over medium heat.

Season steak with salt and add to the grill pan once the pan begins to smoke slightly. Cook steaks for 4 minutes per side for medium rare.

Refry potatoes until crisp and golden brown, about 1-2 minutes per batch. Transfer to fresh paper towel lined baking sheet to drain.

Divide remaining butter evenly and top on each steak. Top each steak with a handful of frites and serve mayonnaise on the side.