Steak frites is a go-to on restaurant menus for its simplicity and ability to satisfy absolutely every time you eat it. But steak frites is also incredibly easy to make at home, and you’ll be proud as punch when you can turn out this meal on your own, no reservation required.

Southerners seem to love French food, from buttery croissants to chocolate mousse. And though French fries are not French, they are perhaps the most popular export from the European continent (Belgium claims the fries fame). The French do eat fries, of course—they call them frites—and a classic French dish is French fries with steak, or steak frites.

Yep, stop by almost any bistro in Paris, and you’ll find steak frites on the menu. Although the combo may seem a little childlike to some Americans, I can assure you that the combination of juicy steak and super-crispy French fries is a dream pairing. Grab your go-to ketchup if you want (we won’t judge), but give our herb-filled sauce a try—it’s a nice, fresh contrast to the rich, beefy steak.

Learn how to make steak frites, and make space on the menu this week for the always-popular dish.

What Is Steak Frites?

This dish, as simple as it may seem, is just steak and fries. Frites is the French word for fries, and they’re served hot and crispy along a tender, juicy steak. Sometimes they’re served with a special sauce, dressed-up mayonnaise, or compound butter for extra richness and flavor.

Ingredients for Steak Frites

The ingredient list for steak frites is short and simple. If you want to add the optional chimichurri sauce and the chimichurri ailoi, we highly recommend it.

• Kosher salt and black pepper: Simple seasoning is all that’s needed for a good steak.
• Smoked paprika and ground cumin: Pulls triple duty and lends a smoky, deeper flavor to the fries, steak, and aioli, but you don’t have to use them if you don’t want. Salt and pepper is great, too.
• Frozen shoestring french fries: Lots of brands of frozen fries are on the market. Choose your favorite. 
• Bone-in ribeye steaks: We like the flavor and texture of ribeyes, but you can opt for another cut of steak or beef. NY strip would be good, or even a hanger or skirt steak. You’ll need to adjust the cooking times if choosing another cut though.
• Olive oil: For helping the steak get a great sear in the hot pan without sticking.
• Mayonnaise: Mayo, or aioli, is classically served as a dipping sauce for the fries and steak. We’ve dressed up ours with a bright and tangy chimichurri. You can use plain mayo, or you can try your own sauces.

For the chimichurri, you’ll need:

• Fresh herbs: Fresh parsley leaves and fresh oregano leaves are tender and flavorful, the perfect combo for this sauce.
• Sherry vinegar: A complex vinegar, it lends brightness and zip to the sauce, but it isn’t as assertive as other options. Red wine vinegar is a good substitute.
• Garlic cloves (peeled and smashed): Gives depth of flavor and that fresh garlic bite to the sauce. It really helps punch up the sauce, especially when it’s combined with fatty steak and mayonnaise.
• Honey: A hint of sweetness helps to make the chimichurri more well-rounded.
• Kosher salt and black pepper: For seasoning.
• Olive oil: Added to the other ingredients for blending into a nearly smooth paste.

How To Make Steak Frites

This recipe will be a favorite when you see how easy it is to make at home. Here’s a brief outline of the process; the full recipe is below.

• Step 1. Make the chimichurri: Combine all the ingredients except for the oil in a food processor or blender. Blend the mixture while slowly adding the olive oil until it reaches the texture you prefer.
• Step 2. Cook fries: Spread frozen fries on a baking sheet, and season with the mixture of salt, pepper, cumin, and paprika. Bake until the fries are golden and crispy. Stir, flip, and rotate the fries at least twice during the baking to get them cooked on all sides without burning.
• Step 3. Season the steak: Once the steaks reach room temperature, season them with the remaining spice mixture. Cook the steaks in a cast-iron skillet until the crusts are deeply brown and crisp. For a rare steak, aim for an internal temperature reading of 120°F (it will rise as the steak rests). If you want more doneness, keep cooking. Remove the steak from the skillet, and let it rest for several minutes before slicing.
• Step 4. Make mayo mixture: Stir to combine some of the chimichurri and the mayonnaise. Add some of the spice mixture.
• Step 5. Finish and serve: Slice the steak, and drizzle with the chimichurri. Serve with the hot fries (tossed once more time in the remaining spice mixture) and mayo mixture, too.

Does Steak Frites Need a Sauce?

Steak frites is typically served with some kind of sauce, but the exact accompaniment is up to you (or the chef making the dish). Tender, beefy steak pairs beautifully with a bright, tangy chimichurri. It also imparts so much flavor to the aioli.

You mayo also consider a compound butter or sauce gribiche if you want to double down on the French factor.

Our Tips for the Best Steak Frites

While this dish is relatively simple, there are a few things that will make it even better. Here’s some wisdom our Test Kitchen had to share:

• Wait: Letting your steak come to room temperature before cooking allows for it to cook more evenly throughout. It is also crucial for that perfect sear and crust. If the steak is too cold, the fat will seize up and not allow the meat to lay flat in the skillet.
• Don’t flip: Be patient with your steak during the browning process. Let it get nice and golden brown before flipping the first time.

How To Store Steak Frites

Store leftovers in an airtight container, refrigerated, for up to two days. Reheat the steak and fries in the oven or an air fryer until warmed and crisped again.

You can make the chimichurri and aioli up to two days in advance. Store them covered in airtight containers, and give them a good stir before serving.