Steak Frites with Honey Dijon Aioli offers a delightful combination of juicy steak and crispy fries, making it a classic dish that feels luxurious yet is surprisingly easy to prepare at home. Picture succulent steak, perfectly seasoned and seared to your liking, paired with golden, crispy fries that offer that satisfying crunch with every bite. And to elevate the experience further, the honey Dijon aioli brings a creamy, tangy, and slightly sweet addition that ties everything together perfectly.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Steak Frites with Honey Dijon Aioli
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Steak Frites with Honey Dijon Aioli

The great thing about this dish is that it doesn’t require a culinary degree to impress your friends or family. This steak frites recipe is a showstopper for any dinner gathering or even for a cozy weeknight meal. Plus, the simple ingredients list keeps it budget-friendly without sacrificing flavor. You’ll find yourself wanting to make it again and again—not just for the taste but also for the joy of sharing it with others. Dive into this recipe, and get ready to enjoy the rich flavors and delightful textures!

Why You’ll Love This Recipe

Simple & Quick: On the table in under 1 hour, perfect for those busy nights!
Irresistible Flavor: Juicy steak paired with crispy fries is what you crave.
Eye-Catching Appeal: The golden fries and beautifully seared steak make for a stunning plate!
Flexible Serving: Great for casual dinners, family gatherings, or date nights.
Diet-Friendly Options: Easily substitute ingredients for variations that suit your needs.

Ingredients You’ll Need

1 ribeye or sirloin steak (1-inch thick): Ribeye offers exceptional marbling for a juicy bite, while sirloin is leaner and still very flavorful. Choose based on your preference!
2 large starchy potatoes (russets recommended): Russets provide a fluffy interior and are ideal for making crispy fries. You can use Yukon Gold if that’s what you have.
3 tablespoons extra virgin olive oil: This adds flavor and richness for frying. You can also use canola oil for a more neutral taste.
Salt (to taste): Essential for enhancing the natural flavors of the steak and fries. Kosher salt is great for seasoning, as it easily adheres to food.
Pepper (to taste): Freshly cracked black pepper adds a nice kick to the steak. Adjust according to your preference for spice.
Fresh herbs (optional, for garnish): A sprinkle of fresh parsley or chives adds a pop of color and freshness to your dish.

How to Make Steak Frites with Honey Dijon Aioli

Prepare the Potatoes: Start by washing, peeling, and cutting the 2 large starchy potatoes into ½-inch sticks. Soaking them in cold water for at least 30 minutes helps remove excess starch, allowing for extra crispy fries.

Heat the Oil: In a deep skillet, heat 3 tablespoons of extra virgin olive oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature for frying.

Fry the Potatoes: Carefully add the soaked potatoes in batches to the hot oil. Fry them until they’re golden brown, about 5-7 minutes each batch. Once done, drain them on paper towels to remove excess grease. Season them lightly with salt immediately after frying for maximum flavor.

Season and Sear the Steak: While your fries are draining, season the 1-inch thick ribeye or sirloin steak generously with salt and pepper. In a hot skillet, sear the steak for about 4-5 minutes per side for a perfect medium-rare. Adjust the cooking time according to your desired doneness, keeping in mind that resting the steak post-cooking enhances its juices.

Serve: Slice the steak against the grain to maximize tenderness, and serve it alongside your golden fries. For a nice touch, garnish with fresh herbs if desired. Consider whisking together some honey Dijon aioli for dipping!

Storing & Reheating

To store leftover steak frites, let the fries and steak cool to room temperature and place them in an airtight container. They’ll last about 2-3 days in the refrigerator. If you want to save the fries for longer, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag for up to 3 months. When reheating, it’s best to warm the fries in an oven at 375°F (190°C) for about 10-15 minutes for that crispy texture, while the steak can gently warm in a skillet over low heat or in the microwave.

Chef’s Helpful Tips

Avoid Soggy Fries: Make sure to soak the potatoes long enough to remove starch. This is key for crispy results!
Flavor Boost: Experiment with seasonings on the fries, like garlic powder or smoked paprika, for a different twist.
Temperature Matters: Allow your steak to come to room temperature before cooking for more even results.
Don’t Crowd the Pan: Fry in batches to keep the oil temperature consistent; overcrowding leads to soggy fries.
Make-ahead Options: You can prep the potatoes ahead of time by cutting and soaking them, so they’re ready to fry when you need them.

With its irresistible combination of crispy fries and juicy steak, this dish is a reminder that great meals can be simple but still impressively delicious. Experiment with different dipping sauces or squeeze a bit of lemon juice on the steak for a refreshing twist. Enjoy your time in the kitchen, and I hope this recipe becomes a beloved staple in your home!

Recipe FAQs

Can I make the aioli ahead of time?

Absolutely! You can whip up the honey Dijon aioli a day in advance. Just store it in the refrigerator in an airtight container, and give it a good stir before serving.

What should I serve with steak frites?

While steak frites are delightful on their own, you can complement them with a crisp green salad or steamed vegetables. A glass of red wine pairs beautifully, elevating the dining experience.

Can I use different types of potatoes?

Yes! While russet potatoes are ideal, you can use Yukon Gold or sweet potatoes as alternatives for a unique flavor and texture. Just keep in mind that cooking times may vary.

How do I know when the steak is cooked to perfection?

Using an instant-read thermometer is the best way to ensure your steak reaches the perfect doneness. Aim for 130-135°F (54-57°C) for medium-rare, and let it rest for at least 5 minutes before slicing to keep those juices locked in!

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Steak Frites with Honey Dijon Aioli

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Author: Lina
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Frying
Cuisine: American

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Description

Savor the mouthwatering flavors of Steak Frites with Honey Dijon Aioli. This dish features a succulent steak paired with crispy fries and a creamy dipping sauce, making it an ideal choice for a quick and satisfying meal that’s packed with flavor.

Ingredients

Scale

1 ribeye or sirloin steak (1-inch thick)
2 large starchy potatoes (russets recommended)
3 tablespoons extra virgin olive oil
salt (to taste)
pepper (to taste)
fresh herbs (optional, for garnish)

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Instructions

Wash, peel, and cut the potatoes into ½-inch sticks. Soak them in cold water for at least 30 minutes.
Heat olive oil in a deep skillet to 350°F (175°C).
Fry the soaked potatoes in batches until golden brown, about 5-7 minutes each; drain on paper towels.
Season the steak with salt and pepper; sear in a hot skillet for 4-5 minutes per side for medium-rare.
Serve sliced steak alongside fries, garnished with fresh herbs if desired.

Notes

For extra flavor, marinate the steak for a few hours before cooking.
Ensure the oil is hot enough before frying to achieve crispy fries.
Adjust cooking time for the steak based on your preferred doneness.