Gourmet Steak Frites with Roasted Garlic Butter: A Luxurious French Bistro Experience at Home

By
Spread the love

If you’ve ever found yourself dreaming of a cozy Parisian bistro, complete with the sizzle of steak on a cast-iron skillet and the irresistible aroma of garlic butter wafting through the air, you’re not alone. Today, I’m bringing that dream right to your kitchen with my elevated take on a French classic: Gourmet Steak Frites with Roasted Garlic Butter.

This dish is the perfect marriage of indulgence and simplicity — crispy golden frites, perfectly seared ribeye or NY strip steak, and a decadent roasted garlic butter that melts luxuriously over the top. Whether you’re cooking for date night, hosting friends, or treating yourself to a little culinary decadence, this recipe delivers a restaurant-quality experience every single time.

Who This Recipe Is For

This recipe is for the food lovers who don’t shy away from bold flavors and crave the satisfaction of a beautifully executed steak dish. If you:

  • Love French cuisine and classic bistro fare
  • Enjoy treating yourself or your loved ones to a gourmet meal at home
  • Want a showstopping dinner that’s both hearty and elegant
  • Appreciate crispy fries done the right way — twice-fried and golden to perfection

Then this Gourmet Steak Frites is absolutely for you.

Why You’ll Love This Dish

Steak frites is beloved for a reason — it’s hearty, flavorful, and incredibly satisfying. But this version takes things a step further with:

  • Roasted Garlic Butter: Elevates the steak with sweet, mellow garlic flavor, lemony brightness, and fresh parsley.
  • Crispy Twice-Fried Frites: Light, crunchy, and restaurant-quality.
  • Simple Ingredients, Big Flavor: No need for complicated techniques or rare ingredients — just a few high-quality staples done right.

Ingredients You’ll Need

For the Steak

  • 2 Ribeye or NY Strip steaks (about 1-inch thick)
  • Salt & freshly cracked pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2–3 sprigs fresh thyme or rosemary
  • 2 cloves garlic, smashed

For the Roasted Garlic Butter

  • 1 bulb garlic (top sliced off)
  • 4 tbsp butter, softened
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • Pinch of salt

For the Frites (French Fries)

  • 2–3 large russet potatoes, peeled and cut into thin sticks
  • 2 tbsp cornstarch (optional, for extra crispiness)
  • Vegetable or canola oil for frying
  • Salt, to finish

Essential Kitchen Equipment

To get the best results, here’s what you’ll need:

  • Cast iron skillet or heavy-bottomed frying pan
  • Baking sheet and foil
  • Mixing bowls
  • Fine mesh strainer or spider for frying
  • Tongs
  • Paper towels or wire rack for draining frites
  • Knife and cutting board
  • Thermometer (optional but helpful for oil temperature and steak doneness)

Step-by-Step Instructions

1. Roast the Garlic for Butter

Start by roasting the garlic — this step infuses your butter with deep, mellow flavor.

  • Preheat oven to 400°F (200°C).
  • Slice the top off the garlic bulb, wrap in foil, and roast for ~35 minutes until golden and soft.
  • Let it cool, then squeeze the cloves into a bowl.
  • Mix with softened butter, lemon juice, parsley, and a pinch of salt.
  • Set aside or chill in the fridge.

Pro Tip: Make this ahead and keep in the fridge for other uses — it’s amazing on grilled veggies or crusty bread!

2. Prepare the Frites

Perfect fries make the difference. Here’s the secret: soak, dry, and double fry.

  • Soak cut potatoes in cold water for 30 minutes (or overnight) to remove excess starch.
  • Drain and pat completely dry. Toss with cornstarch if using.
  • First fry: Heat oil to 325°F (160°C). Fry for 3–4 minutes until pale but tender. Drain and let rest.
  • Second fry: Increase oil to 375°F (190°C). Fry until golden and crispy. Drain and salt immediately.

Shortcut Tip: Use a deep fryer if you have one for more even cooking and better temperature control.

3. Cook the Steak

  • Bring steaks to room temperature for even cooking.
  • Season generously with salt and freshly cracked pepper.
  • Heat olive oil in a cast iron skillet over high heat until shimmering.
  • Sear steaks for 3–4 minutes per side, adjusting based on thickness and doneness preference.
  • During the last 2 minutes, reduce heat to medium and add butter, smashed garlic, and herbs. Baste continuously with a spoon.
  • Remove steaks and let rest for 5–7 minutes before slicing.

Internal Temps Guide:
Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)

4. Plate and Serve

Slice the rested steak and top with a generous dollop of roasted garlic butter. Serve with a hot mound of crispy frites on the side. Optional (but très chic): a small herb salad or Dijon aioli for dipping.

Suggested Pairings

Drink Pairings:

  • Red Wine: Go classic with a bold Cabernet Sauvignon or a smooth Bordeaux blend.
  • Beer: A Belgian dubbel or amber ale complements the rich meatiness.
  • Mocktail: Try a rosemary-lemon spritz or a cold sparkling water with a splash of blood orange juice.

Side Dishes:

  • Arugula salad with lemon vinaigrette
  • Garlic green beans
  • Roasted tomatoes or confit shallots

Storage and Leftovers

How to Store:

  • Steak: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a bit of butter or in a low oven.
  • Frites: These are best fresh, but if you must save them, store in a paper towel-lined container and reheat in an air fryer or hot oven to re-crisp.
  • Garlic Butter: Keeps in the fridge for up to a week or freeze in portions for future use.

Recipe Variations

  • Herb Swap: Try tarragon or sage instead of thyme or rosemary for a twist.
  • Steak Option: This recipe works beautifully with filet mignon or sirloin as well.
  • Make It Lighter: Swap frites for a side of roasted sweet potatoes or a fresh salad.
  • Garlic-Free Option: Use a compound butter made with shallots, lemon zest, and herbs.

FAQs

Can I grill the steak instead of pan-searing it?
Absolutely. Just make sure to still finish with the garlic butter for that signature flavor.

Can I bake the fries instead of frying?
Yes, though they won’t be as crispy. Toss with oil and bake at 425°F (220°C), flipping halfway, until golden.

What’s the best cut of steak for this?
Ribeye offers rich marbling and flavor, but NY strip is leaner and just as tasty.

Can I make the butter in advance?
Yes! In fact, it gets even better after a day in the fridge as the flavors meld.

How do I know when my oil is at the right temp for frying?
Use a thermometer or drop a small piece of potato in — it should sizzle immediately but not brown too quickly.

Final Thoughts

There’s something incredibly satisfying about cooking a dish like this at home. With minimal ingredients and a few well-honed techniques, you can create a dining experience that rivals any steakhouse or bistro.

Similar Posts