Candlelit Dinner Steak Frites

Name: Candlelit Dinner Steak Frites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 ribeye steaks (about 1 inch thick); 2 cups of frozen or fresh fries; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup unsalted butter (softened); 1 tablespoon fresh parsley (chopped); 1 teaspoon fresh rosemary (chopped); 1 clove garlic (minced)

Highlighted under: Celebration Feast Ideas

I absolutely love preparing Steak Frites for a special evening. The combination of perfectly seared steak and crispy fries creates a delightful dining experience. Whenever I make this dish, it transforms an ordinary night into a romantic dinner at home. The hearty flavors and elegant presentation make it feel luxurious, and it’s surprisingly easy to pull off. I often pair it with my favorite red wine, setting the mood just right for an intimate evening. Trust me, your taste buds will be in for a treat!

Created by

Ella

Last updated on 2026-01-08T14:26:31.918Z

Every time I make Steak Frites, I feel like a gourmet chef in my own kitchen. The secret lies in selecting the right cut of steak and achieving that perfect sear. I’ve experimented with various techniques, and I find that a combination of high heat and patience yields the most flavorful results. The aroma fills the kitchen, and I can hardly wait to plate it up.

To elevate the dish, I create a simple herb butter, which adds a rich finish when melted atop the steak. It’s a little touch that makes a big difference and impresses anyone at the table. Remember to let your steak rest before slicing—it ensures juiciness and tenderness with each bite. Enjoy!

        Why You'll Love This Recipe
        Juicy steak bursting with flavor and paired with crispy fries
Quick yet impressive for any romantic occasion
Customizable with your favorite seasonings and sauces

      

Choosing the Right Cut of Steak

For this Steak Frites recipe, ribeye steak is an ideal choice due to its marbling, which enhances flavor and tenderness. When selecting your ribeye, look for a good balance of fat and lean meat. The marbled fat renders during cooking, providing a juicy bite. If ribeye isn’t available, consider using sirloin or filet mignon, but be aware that their texture and flavor will differ slightly. Sirloin tends to be leaner, while filet mignon is exceptionally tender but less flavorful.

Cooking steak to perfection involves not just timing but also letting your meat acclimate to room temperature before searing. I find that allowing the steaks to sit out for about 30 minutes helps them cook evenly. A well-seasoned exterior enhances the crust, so don’t skip the salt and pepper — they truly elevate the flavors.

Perfecting the Fries

The choice between fresh and frozen fries can significantly impact your final dish. Fresh fries, when soaked in cold water, remove excess starch that can make them mushy; this step is critical for achieving that coveted crispness. After soaking for 30 minutes, make sure to thoroughly dry them before frying to avoid oil splattering. Conversely, frozen fries are a convenient option that offers consistent results when following package instructions, making the cooking process quicker.

When frying, maintain oil temperature around 350°F (175°C) for optimal crisping. Use a thermometer to ensure accuracy, as overheating can lead to burning. Frying in small batches can help keep the temperature consistent, resulting in fries that are golden with crisp edges. If you notice them cooking unevenly, consider turning them halfway through for an even golden color.

Serving Suggestions and Variations

Pairing your Steak Frites with a variety of sauces can elevate the presentation and flavor. A classic choice is a rich béarnaise or chimichurri sauce. I often make a quick garlic aioli as a dip for the fries, which adds a creamy bonus that helps balance the meal. For added depth, feel free to sprinkle some truffle oil over the fries just before serving — it lends a luxurious touch to the dish.

To store leftovers, let both steak and fries cool to room temperature before placing them in airtight containers. The steak can be refrigerated for up to three days, while fries are best eaten fresh. If you do have leftovers, reheat the steak in a skillet over medium heat, adding a splash of beef broth to retain moisture, while the fries can be crisped up in the oven to regain their crunch.

Ingredients

For the Steak Frites

2 ribeye steaks (about 1 inch thick)
2 cups of frozen or fresh fries
2 tablespoons olive oil
Salt and pepper to taste

For the Herb Butter

1/4 cup unsalted butter (softened)
1 tablespoon fresh parsley (chopped)
1 teaspoon fresh rosemary (chopped)
1 clove garlic (minced)

Make sure all ingredients are fresh for the best results!

Instructions

Prepare the Herb Butter

In a small bowl, combine the softened butter, parsley, rosemary, and minced garlic. Mix until well blended and set aside.

Cook the Fries

If using fresh fries, cut potatoes into stripes and soak them in cold water for 30 minutes before frying. Heat oil in a deep fryer or large pot and fry the potatoes until golden brown, about 5-7 minutes. If using frozen fries, follow package instructions.

Cook the Steaks

While the fries are cooking, heat a skillet over high heat. Rub the steaks with olive oil and season with salt and pepper. Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting cooking time to your desired doneness.

Rest and Serve

Once cooked, remove the steaks from the skillet and let them rest for 5 minutes. Slice the steaks against the grain and serve on a plate alongside the fries topped with a dollop of the herb butter.

Pair with your favorite wine for a true gourmet experience!

Pro Tips

For extra flavor, marinate the steaks for an hour before cooking. It helps tenderize the meat and infuses it with a delicious taste.

Enhancing the Herb Butter

The herb butter elevates the dish, adding richness and flavor that complements the steak. Don’t hesitate to experiment with herbs; fresh thyme or chive can add a unique twist to the butter. Using a combination of herbs adds depth — I often blend parsley and rosemary for a classic touch. After mixing, consider rolling the butter in parchment paper and chilling it for easier slicing and a beautiful presentation.

Additionally, you can infuse the butter with other flavors, such as lemon zest for brightness or a hint of red pepper flakes for spice. Just remember to adjust the quantities so that the primary flavors don’t overpower the steak's natural taste.

Troubleshooting Common Issues

When cooking the steak, if it becomes tough, you may have cooked it at too high of a heat or for too long. To avoid this, ensure your skillet is hot enough to create a sear without overcooking the interior. Remember, carryover cooking will continue to cook your steak slightly after you remove it from the heat, so factor that into your timing.

For fries that turn out soggy rather than crispy, the oil temperature may have been too low. Always preheat the oil and try to fry smaller batches to maintain that ideal temperature. If using fresh fries, ensure they are thoroughly dried after soaking to prevent steaming during frying.

Questions About Recipes

→ Can I use different cuts of steak?

Absolutely! While ribeye offers great flavor, you can use sirloin or filet mignon as well.

→ How do I achieve the perfect doneness for the steak?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 160°F for well-done.

→ What type of fries should I use?

You can use frozen fries for convenience or make your own from fresh potatoes for a homemade touch.

→ Can I prepare the herb butter in advance?

Yes! You can make the herb butter a day ahead and store it in the refrigerator. Just bring it to room temperature before use.