Homemade Steak Frites with Truffle Garlic Aioli
- Blender
- Chef's knife
- Large bowl
- Deep pot
- Stainless skillet
INGREDIENTS
- 2 ribeye or strip steaks, 14 ounces/400 grams each
- 1 teaspoon steak seasoning
- 6 tablespoon avocado oil
- 4 ounces/115 grams unsalted butter
- 4 sprigs thyme
- 2 sprigs rosemary
- Grated Parmesan, for finishing
Aioli:
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley or chives, chopped
- 2 garlic cloves
- 1 teaspoon truffle oil
- 1 teaspoon steak seasoning
Fries:
- 2 large russet potatoes
- 4 cups cold water
- 4 cups frying oil
- 1 teaspoon steak seasoning
INSTRUCTIONS
- Whisk mayonnaise, lemon juice, herbs, garlic, truffle oil, and seasoning until smooth. Chill until ready to serve.
- Cut potatoes into ½-inch/1.25-cm fries and soak in cold water for 15 minutes. Drain and dry thoroughly.
- Heat oil to 325°F/165°C. Fry potatoes for 2 to 3 minutes until pale and tender. Drain and rest for 5 minutes. Increase oil to 375°F/190°C and fry again until golden and crisp, 3 to 4 minutes. Season immediately.
- Pat steaks dry with paper towels. Season steaks on all sides. Heat a skillet over medium-high with avocado oil. Sear steaks until deeply browned, flipping once, 3 to 4 minutes per side for medium.
- Reduce heat to low. Add butter, thyme, and rosemary. Baste continuously until butter foams and steaks reach desired doneness, 1 to 2 minutes.
- Remove steaks when they reach an internal temperature of 130°F (54°C) for medium-rare. Let them rest uncovered for 5 minutes to keep the crust crisp.
- Pile fries on plates, slice steak if desired, and spoon or squeeze truffle aioli over. Finish with a light drizzle of truffle oil and serve.
FAQ
What cut of beef works best for homemade steak frites?
Ribeye and striploin are the top choices. Ribeye offers abundant marbling, which melts during cooking to keep the steak juicy and flavorful. Striploin, also called New York strip, provides a slightly leaner alternative with firm texture and a pronounced beefy flavor. Both cuts benefit from a thickness of at least 1 to 1½ inches, allowing a proper sear on the outside while maintaining a tender interior.
Choosing a uniform cut ensures even cooking and prevents parts from overcooking or undercooking. Trimming excess fat promotes better pan contact and reduces flare-ups, while bringing the steak to room temperature for 45–60 minutes ensures consistent doneness across the meat.
How should I season the steaks?
A high-quality steak seasoning with salt, pepper, and optional ingredients like black garlic or truffle enhances natural flavors. Apply seasoning liberally on all sides and let it rest briefly before cooking to allow the salt to penetrate the meat. Avoid overly complex marinades that mask the beef. Butter, thyme, and rosemary can be added during basting to introduce richness and aroma.
What is the best way to cook fries for homemade steak frites?
Double-frying is the most reliable method to achieve crisp, golden fries with a tender interior. Start by cutting potatoes into uniform ½-inch/1.25-cm sticks and soaking them in cold water to remove excess starch and prevent browning. Fry them first at a lower temperature (around 325°F/165°C) for 2–3 minutes until tender but not browned. Drain and let them rest for a few minutes, then fry again at 375°F/190°C until golden and crisp. Season immediately with salt or steak seasoning to ensure it sticks.
Can I use different fats instead of butter for basting steaks?
Ghee or clarified butter gives similar richness with a higher smoke point, reducing the risk of burning. For a neutral option, avocado or grapeseed oil can be used with herbs, though the flavor will be less pronounced. Some chefs combine a small amount of oil with butter or ghee to achieve both a high smoke point and rich flavor.
How do I cook the steak to achieve medium-rare?
Pat steaks dry and sear in a preheated skillet with a high smoke-point oil like avocado oil. Cook 3–4 minutes per side, depending on thickness, until a deep brown crust forms. Reduce heat, add butter, thyme, and rosemary, and baste continuously for 1–2 minutes. Remove the steak when the internal temperature reaches 130°F/54°C. Rest the steak uncovered for at least 5 minutes to let the juices redistribute and maintain a crisp crust.
What should I serve with homemade steak frites?
Homemade steak frites are traditionally served with crisp fries and a flavorful sauce, such as truffle garlic aioli. The fries provide a crunchy texture that complements the juicy steak, while the aioli introduces richness and a subtle umami note. You can also add grated Parmesan, lightly dressed greens, or a simple side salad for balance. A light drizzle of truffle oil over the finished dish elevates aroma and flavor. Pairing the meal with a full-bodied red wine or a sparkling beverage can enhance the dining experience.
What oils are best for frying fries?
Choose a high smoke-point oil to prevent burning and produce crisp, golden fries. Avocado oil, refined peanut oil, or sunflower oil are ideal because they tolerate the double-fry temperatures of 325°F/165°C and 375°F/190°C. Avoid oils with low smoke points, such as extra-virgin olive oil, for frying, as they can produce bitter flavors and smoke excessively. Neutral oils allow the potato’s flavor to shine and ensure consistent browning.
What wines pair best with homemade steak frites?
Full-bodied red wines complement the richness of the steak and the crispiness of the fries. Cabernet Sauvignon offers bold tannins and dark fruit notes that balance the buttery, umami flavors of a seared ribeye. Malbec or Merlot provide slightly softer profiles with plum and cherry undertones, enhancing the meat without overpowering it. Lighter reds like Pinot Noir can also work, especially with herb-forward basting or truffle aioli. Sparkling wines or Champagne are unconventional but excellent, as their acidity cuts through fat and refreshes the palate.
How can I ensure the steak crust is perfect for homemade steak frites?
Pat steaks dry with paper towels to remove surface moisture, which prevents steaming and promotes Maillard browning. Use a preheated skillet over medium-high heat with a small amount of high smoke-point oil. Flip the steak only once to develop an even sear. Adding butter, thyme, and rosemary during the final minutes while basting enriches flavor and helps maintain a crisp crust. Let the steak rest uncovered for a few minutes after cooking to preserve the crust’s texture.
What temperature should I cook the steak for medium, medium-rare, and well-done?
Medium-rare is achieved at 130°F/54°C, medium at 140°F/60°C, and medium-well at 150°F/65°C. Use an instant-read thermometer inserted into the thickest part of the steak for accuracy. Remove steaks a few degrees below target to account for carryover cooking during resting. Resting for 5–10 minutes allows juices to redistribute and prevents moisture loss.
Can I use frozen fries for homemade steak frites?
Frozen fries can be used for homemade steak frites, but they yield slightly different texture and flavor. Opt for high-quality, thick-cut frozen fries without added seasoning or preservatives for the best results. Thawing is optional, but if fries are frozen solid, fry at the lower first temperature (325°F/165°C) a bit longer to cook through evenly before the second fry at 375°F/190°C. Season immediately after the second fry for optimal flavor.
Can I use different herbs instead of thyme and rosemary?
Thyme and rosemary are classic because their oils complement beef during basting. For a different flavor profile, sage or tarragon can add an aromatic note, while oregano or marjoram offers a Mediterranean twist. Fresh herbs should be added toward the end of cooking with butter to infuse flavor without burning. Avoid dried herbs in the hot skillet, as they can become bitter.
