Homemade Steak Frites with Juicy Ribeye, Crispy French Fries, and Garlic Aioli Recipe

If you’ve ever dreamed of recreating that perfect bistro experience right in your own kitchen, this Homemade Steak Frites with Juicy Ribeye, Crispy French Fries, and Garlic Aioli Recipe is your answer. It combines a tender, flavorful ribeye cooked to juicy perfection with golden, crispy French fries and a luscious garlic aioli that ties every bite together beautifully. This classic French-inspired dish is endlessly satisfying and surprisingly approachable, making it a go-to for special dinners or anytime you want to impress without stress.

Ingredients You’ll Need

Gathering the right ingredients is essential for making this dish shine. Each element, from the potatoes to the ribeye, plays an important role in balancing texture, flavor, and color to deliver that unforgettable steak frites experience.

• Russet potatoes: Ideal for fries due to their high starch content and ability to crisp up beautifully on the outside while staying fluffy inside.
• Refined peanut oil: Perfect for frying thanks to its high smoke point and neutral flavor.
• Ribeye steak (2 to 2½ pounds): A generously marbled cut that ensures juicy, tender meat every time.
• Kosher salt: Enhances all the natural flavors and helps create a crispy crust on the steak and fries.
• Extra-virgin olive oil: Adds subtle fruitiness and aids in the perfect sear on the steak.
• Unsalted butter: Melts atop the resting steak to infuse richness and moistness.
• Freshly cracked black pepper: Provides aromatic heat and depth to both the steak and fries.
• Garlic Aioli: A creamy, flavorful dip that complements the savory steak and salty fries wonderfully.

How to Make Homemade Steak Frites with Juicy Ribeye, Crispy French Fries, and Garlic Aioli Recipe

Step 1: Prepare the Potatoes

Start by soaking your peeled russet potatoes cut into sticks in ice water for 15 minutes. This crucial step removes excess starch, ensuring the fries turn out irresistibly crisp. After soaking, drain and pat them completely dry to avoid splattering when frying.

Step 2: First Fry

Heat peanut oil in a deep pot to 300°F and fry the potatoes in batches for 3 to 4 minutes until they start to soften but have not browned. This gentle cooking sets the stage for that perfect golden finish later. After frying, drain them on a paper towel-lined sheet pan.

Step 3: Cook the Ribeye Steak

Pat your ribeye dry and season all over with kosher salt. Heat olive oil in a skillet until just smoking, then add your steak. Cook over high heat for 4 to 6 minutes per side, aiming for medium-rare perfection—about 135°F internal temperature. Transfer the steak to a cutting board, top with unsalted butter, and let it rest for 5 to 10 minutes to lock in juices.

Step 4: Second Fry

Increase the oil temperature to 350°F and fry the potatoes again, this time until they turn crispy and golden brown, around 5 minutes. Drain again on paper towels and season immediately with salt and freshly cracked black pepper for maximum flavor.

Step 5: Slice and Serve

Slice the rested ribeye thinly against the grain to keep each bite tender, then serve alongside the double-fried, crispy French fries with a generous dollop of garlic aioli on the side for dipping.

How to Serve Homemade Steak Frites with Juicy Ribeye, Crispy French Fries, and Garlic Aioli Recipe

Garnishes

Adding fresh garnishes can elevate your presentation and flavor. Sprinkle some chopped parsley or chives on the fries for a bright herby note, or add a few flakes of flaky sea salt to the steak slices to enhance the savory richness. A wedge of lemon on the side also works wonders by adding a quick, refreshing acidity.

Side Dishes

While this dish stands strong on its own, pairing it with light, crisp side salads like a classic French green salad with shallot vinaigrette or a simple arugula salad balances the richness perfectly. For something heartier, consider grilled vegetables or sautéed mushrooms that complement the ribeye’s deep flavors.

Creative Ways to Present

For an elevated look, arrange the steak slices fanned out on a warmed wooden board beside a generous mound of crispy fries. Serve the garlic aioli in a rustic ramekin or drizzle it artistically over the fries. You could also stack the fries in a large cup or cone for that inviting bistro feeling. Don’t forget a well-chilled glass of red wine or your favorite craft beer to complete the experience.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Homemade Steak Frites with Juicy Ribeye, Crispy French Fries, and Garlic Aioli Recipe, store the steak and fries separately in airtight containers in the refrigerator. Fries best retain texture when reheated carefully, while the steak keeps its juiciness if stored properly.

Freezing

While fresh is best with this dish, you can freeze cooked steak slices and fries. Wrap the steak tightly in plastic wrap and place in a freezer-safe bag. Spread fries on a tray to freeze individually before transferring to a bag to prevent clumping, which lets you reheat them evenly later.

Reheating

Reheat fries in a hot oven or air fryer at 400°F to regain crispness rather than microwaving, which makes them soggy. Warm steak slices gently in a pan over low heat or briefly in the microwave with a damp paper towel to maintain tenderness. Add fresh garlic aioli after reheating for that fresh dipping experience.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye is perfect for its marbling and flavor, sirloin or strip steaks can also work well. Just adjust cooking times since leaner cuts cook faster and may need less resting to stay juicy.

Is soaking the potatoes really necessary?

Yes, soaking removes excess starch which helps the fries become crisp rather than soggy. Don’t skip this step if you want fries with that classic golden crunch.

Can I bake the fries instead of frying?

You can bake fries for a healthier twist, but they won’t achieve quite the same crispiness as double frying with peanut oil. Toss with oil and bake on a high rack at 425°F until golden for best results.

How do I know when my steak is medium-rare?

The most precise method is using an instant-read thermometer—135°F is medium-rare. Without a thermometer, watch for a nice crust on the outside and slightly springy, warm interior when pressed gently.

What can I substitute for garlic aioli if I don’t have it?

A mixture of mayonnaise with minced garlic and a squeeze of lemon juice makes a quick aioli substitute. You could also use sour cream mixed with garlic powder and fresh herbs for a creamy dip with a different twist.

Final Thoughts

There is something truly comforting and indulgent about this Homemade Steak Frites with Juicy Ribeye, Crispy French Fries, and Garlic Aioli Recipe that keeps me coming back to it again and again. From the perfect sear on the ribeye to the crispy, golden fries and that addictive garlic aioli, it’s a dish that feels special but is easy enough to make on any night you want a taste of delicious French bistro magic at home. Trust me, once you make it, this recipe will become a treasured favorite in your kitchen too.

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