Steak frites is a classic, unpretentious French bistro staple—yet it never fails to impress. The simplicity of a succulent steak paired with perfectly crispy fries captures the essence of French dining: quality ingredients elevated with just the right techniques. This post will guide you through the process of preparing an exquisite steak and pairing it with golden, salty frites and a luxurious black garlic maître d’hôtel butter. Let’s bring that Parisian je ne sais quoi to your own kitchen!

A Brief Look at Steak Frites

In France, you’ll find steak frites on the menu of nearly every traditional bistro. The dish typically features:

  • A seared steak (like ribeye, sirloin, or flank)

  • Crispy, twice-cooked fries (frites)

  • A pat of compound butter—most often maître d’hôtel butter (butter mixed with parsley and lemon juice).

This timeless combination boasts satisfying contrasts in texture (tender steak and crunchy fries) and decadent flavors (rich meat and buttery potatoes). The French understand that by mastering these core elements, you can create one of life’s most comforting meals.

Why Black Garlic?

While classic maître d’hôtel butter uses fresh garlic, black garlic adds an extraordinary depth and mellow sweetness. Black garlic, created by fermenting heads of garlic at low heat over several weeks, transforms into soft, dark cloves bursting with umami-rich complexity. The result is a gentle garlicky flavor without the sharp bite of raw garlic.

Key Benefits of Black Garlic

  1. Sweet and Savory Notes: Layers of caramel, molasses, and balsamic-like tang.

  2. Smooth Texture: Black garlic cloves become spreadably soft.

  3. Mild, Subtler Garlic Flavor: No harsh pungency, making it perfect for compound butters.

Step-by-Step: Steak Frites with Black Garlic Maître d’Hôtel Butter

1. Prepare the Black Garlic Maître d’Hôtel Butter

Ingredients:

  • ½ cup (1 stick) unsalted butter, softened

  • 2–3 cloves black garlic (adjust to taste), finely chopped or mashed

  • 1 tablespoon fresh parsley, finely chopped

  • 1 teaspoon lemon juice

  • Pinch of salt and freshly ground black pepper

Instructions:

  1. In a small bowl, combine the softened butter, mashed black garlic, parsley, and lemon juice.

  2. Stir until all the ingredients are fully incorporated.

  3. Season with a pinch of salt and pepper.

  4. Transfer the butter mixture onto a piece of parchment or plastic wrap, roll into a cylinder, and refrigerate to firm up. This can be done a day in advance.

Pro Tip: If you can’t find black garlic locally, you can purchase it online. It has a long shelf life, making it a worthy pantry addition.

2. Selecting and Prepping the Steak

Best Cuts for Steak Frites

  • Ribeye: Known for rich marbling and flavor.

  • Sirloin: A leaner cut with bold, beefy taste.

  • Flank Steak: Relatively affordable, tender when sliced against the grain.

How to Prep:

  1. Pat the steak dry to remove excess moisture—this allows for better browning.

  2. Season generously with salt and freshly ground black pepper.

  3. Let the steak sit at room temperature for 20–30 minutes to ensure even cooking.

Pro Tip: Feel free to season your steak with other favorite spices like paprika or dried herbs, but keep in mind that a classic steak frites is often just seasoned simply with salt and pepper.

3. Cooking the Steak

Pan-Seared Method (works well for all cuts):

  1. Heat a heavy-bottomed skillet (ideally cast iron) over medium-high heat.

  2. Add a small amount of high-heat oil, such as vegetable or grapeseed oil.

  3. When the oil is shimmering, lay the steak in the pan. You should hear a sizzle.

  4. Sear for 3–4 minutes on each side for medium-rare (times will vary based on thickness).

  5. For even cooking, use a meat thermometer: 130°F (54°C) for medium-rare, 135–140°F (57–60°C) for medium.

  6. Once cooked to your preference, remove the steak from the pan. Tent it with foil and let it rest for 5–10 minutes.

Pro Tip: Resting is essential; it allows the juices to redistribute, ensuring a succulent steak.

4. Crispy Frites Perfection

Authentic French frites are typically thin-cut and twice-fried. This yields an irresistibly crisp exterior and fluffy interior.

Ingredients:

  • 2–3 large russet potatoes (or use a firm potato variety)

  • Neutral frying oil (such as canola, peanut, or vegetable oil)

  • Salt

Instructions:

  1. Peel and Slice: Peel the potatoes, then slice into evenly sized batons (around ¼–⅓ inch thick).

  2. Rinse and Soak: Place potato sticks in a bowl of cold water to remove excess starch, then pat dry thoroughly.

  3. First Fry (Blanch Fry):

    • Heat oil to about 325°F (160°C) in a deep pan or fryer.

    • Fry the potatoes in small batches for 3–4 minutes, or until just softened but not yet golden.

    • Remove and let drain on a paper towel-lined tray.

  4. Second Fry:

    • Increase the oil temperature to 375°F (190°C).

    • Fry the potatoes again for 2–3 minutes, or until they turn crisp and golden brown.

    • Season generously with salt immediately after removing from the oil.

Pro Tip: If you want a shortcut, use high-quality frozen fries and crisp them in the oven or an air fryer. Though not entirely traditional, it can be a time-saver.

5. Finishing Touches and Serving

Putting It All Together:

  1. Place your rested steak onto a warmed plate.

  2. Top it with a slice of the chilled black garlic maître d’hôtel butter.

  3. Serve alongside your piping hot, crispy frites.

  4. Garnish with a sprinkling of fresh parsley if desired.

Flavor Boost: As the black garlic butter melts over the hot steak, it imparts a luscious, umami-packed richness that pairs beautifully with every bite of tender beef and crunchy fries.

Wine Pairing

A classic steak dish with savory butter calls for a bold red wine. A French Bordeaux or Cabernet Sauvignon works well, balancing the richness of the meat. If you prefer something lighter, try a Pinot Noir—its delicate acidity can cut through the butter’s richness.

Bon Appétit!

There’s nothing like recreating the magic of a French bistro in your own home. Whether you’re a long-time Francophile or simply someone who appreciates a good steak and fries, let this dish transport you to the heart of Paris. By taking care with each component—choosing quality beef, twice-frying your potatoes, and crowning the steak with a silky black garlic butter—you’ll have a memorable meal worthy of the most charming sidewalk café.

Now it’s your turn: Fire up that skillet, practice your fry technique, and enjoy the perfect marriage of classic French cooking and a modern umami twist in the form of black garlic. Gather friends or family around the table, pour some wine, and bask in the simple, heartwarming pleasure that is steak frites.