15 Delicious Parisian Style Steak Frites Recipes

Venture into the heart of French cuisine with our roundup of 15 Delicious Parisian Style Steak Frites Recipes that promise to bring a touch of Parisian elegance to your dinner table. Perfect for home cooks looking to spice up their meal routine, these recipes combine juicy steaks with crispy fries for a comfort food duo that’s sure to impress. Ready to elevate your cooking game? Let’s dive in!

Classic Parisian Steak Frites with Béarnaise Sauce

Mastering the art of French cuisine starts with simple, yet elegant dishes like this Classic Parisian Steak Frites with Béarnaise Sauce. Let me guide you through each step to create this timeless bistro favorite at home.

Ingredients

• 1 1/2 lbs high-quality ribeye steak, about 1 inch thick
• 4 large Yukon Gold potatoes, peeled and cut into 1/4-inch sticks
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tbsp fresh tarragon, finely chopped
• 2 large farm-fresh egg yolks
• 1 tbsp white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups vegetable oil, for frying

Instructions

1. Preheat your oven to 200°F to keep the steak warm after cooking.
2. Heat the vegetable oil in a deep fryer or large pot to 325°F for the frites.
3. Fry the potato sticks in batches for 4-5 minutes until soft but not colored, then drain on paper towels.
4. Increase the oil temperature to 375°F and fry the potatoes again until golden and crisp, about 2-3 minutes per batch.
5. Season the steak generously with kosher salt and freshly ground black pepper on both sides.
6. Heat a cast-iron skillet over high heat until smoking, then cook the steak for 3-4 minutes per side for medium-rare.
7. Transfer the steak to the oven to rest while you prepare the Béarnaise sauce.
8. In a heatproof bowl, whisk together the egg yolks and white wine vinegar over a pot of simmering water until thickened.
9. Slowly drizzle in the melted butter, whisking constantly, until the sauce is emulsified.
10. Stir in the chopped tarragon and season with a pinch of salt.

Finally, slice the steak against the grain and serve with the crispy frites and velvety Béarnaise sauce. The contrast of the juicy, flavorful steak with the crunchy fries and rich, herbaceous sauce is nothing short of divine. For an extra touch of elegance, garnish with a sprig of fresh tarragon.

Garlic Butter Parisian Steak Frites

Perfecting the art of French cuisine at home starts with mastering simple yet elegant dishes like this one, combining tender steak with crispy fries, all brought together with a luxurious garlic butter sauce.

Ingredients

• 1.5 lbs of high-quality ribeye steak, about 1-inch thick
• 4 large Yukon Gold potatoes, peeled and cut into 1/2-inch sticks
• 3 tbsp of unsalted butter, softened
• 2 cloves of garlic, minced to a fine paste
• 2 tbsp of fresh parsley, finely chopped
• 1/4 cup of rich extra virgin olive oil
• 1 tsp of sea salt, finely ground
• 1/2 tsp of freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for the fries.
2. Toss the potato sticks with 2 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.
4. While the fries bake, heat a cast-iron skillet over medium-high heat and add the remaining olive oil.
5. Season the steak with the remaining salt and pepper, then sear in the skillet for 3-4 minutes per side for medium-rare, or until desired doneness.
6. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
7. In a small bowl, mix the softened butter, minced garlic, and chopped parsley to create the garlic butter sauce.
8. Slice the steak against the grain, then top with a generous dollop of the garlic butter sauce.
9. Serve the steak alongside the crispy fries, with any remaining garlic butter sauce on the side for dipping.

The steak’s juicy tenderness pairs beautifully with the crispiness of the fries, while the garlic butter adds a rich, aromatic finish. For an extra touch of elegance, garnish with a sprig of fresh thyme or a light sprinkle of flaky sea salt just before serving.

Herb-Crusted Parisian Steak Frites

Begin by imagining the perfect blend of crispy, golden herbs enveloping a tender, juicy steak, paired with the crunch of perfectly fried frites. This Herb-Crusted Parisian Steak Frites is a dish that brings the essence of Parisian bistro right to your kitchen, with a methodical approach that ensures success even for beginners.

Ingredients

• 1 1/2 lbs thick-cut ribeye steak, at room temperature
• 2 tbsp rich extra virgin olive oil
• 1/2 cup fresh breadcrumbs, finely ground
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt, finely ground
• 1/2 tsp finely ground black pepper
• 2 large Yukon Gold potatoes, cut into 1/4-inch sticks
• 2 cups vegetable oil, for frying

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the steak.
2. In a medium bowl, combine the breadcrumbs, parsley, thyme, sea salt, and black pepper to create the herb crust mixture.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Press the herb crust mixture firmly onto both sides of the ribeye steak, ensuring an even coating.
5. Sear the steak in the skillet for 3 minutes on each side to develop a golden crust.
6. Transfer the skillet to the preheated oven and bake for 6-8 minutes for medium-rare, or until desired doneness.
7. While the steak cooks, heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
8. Fry the potato sticks in batches for 2-3 minutes each, or until golden and crispy, then drain on paper towels.
9. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.

Resting the steak ensures a succulent bite, while the herb crust adds a fragrant crunch that contrasts beautifully with the tender meat. Serve alongside the crispy frites for a dish that’s as visually appealing as it is delicious, perhaps with a side of aioli for dipping.

Truffle Oil Parisian Steak Frites

Just imagine the aroma of perfectly seared steak mingling with the earthy scent of truffle oil, a dish that transports you straight to a cozy Parisian bistro. Today, we’re breaking down the elegant yet approachable ‘Truffle Oil Parisian Steak Frites’ into simple, manageable steps, ensuring even beginners can achieve restaurant-quality results at home.

Ingredients

• 1 1/2 lbs high-quality ribeye steak, at room temperature
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter
• 2 sprigs fresh thyme
• 1 clove garlic, lightly crushed
• 1 tbsp luxurious black truffle oil
• 2 cups hand-cut fries, crispy and golden

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the steak.
2. Season the ribeye steak generously on both sides with sea salt and black pepper, pressing the seasoning into the meat.
3. Heat olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Place the steak in the skillet, searing undisturbed for 3 minutes to develop a deep, caramelized crust.
5. Flip the steak, add butter, thyme, and garlic to the skillet, tilting the pan to baste the steak with the melted butter for 2 minutes.
6. Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
7. Remove the steak from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
8. Drizzle the truffle oil over the rested steak just before serving to preserve its aromatic qualities.
9. Serve the steak alongside the crispy fries, spooning any remaining skillet juices over the top for added flavor.

Every bite of this dish offers a symphony of textures and flavors, from the succulent, buttery steak to the crispy, golden fries. For an extra touch of elegance, garnish with a sprinkle of flaky sea salt and a few additional drops of truffle oil right at the table.

Blue Cheese Topped Parisian Steak Frites

Unlock the secrets to a classic bistro dish with this Blue Cheese Topped Parisian Steak Frites recipe, perfect for elevating your home cooking to restaurant-quality levels. Follow these detailed steps to create a dish that’s as indulgent as it is impressive, with a methodical approach that ensures success even for beginners.

Ingredients

• 1 1/2 lbs of thick-cut, well-marbled ribeye steak
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground sea salt
• 1/2 tsp of freshly cracked black pepper
• 4 oz of creamy, tangy blue cheese, crumbled
• 2 large russet potatoes, peeled and cut into 1/4-inch thick fries
• 1 quart of sunflower oil for frying
• 1 tbsp of chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for finishing the steak.
2. Heat the sunflower oil in a deep fryer or large pot to 325°F (163°C) for the frites.
3. Carefully add the potato fries to the hot oil in batches, frying for 4-5 minutes until lightly golden but not fully cooked. Remove and drain on paper towels.
4. Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches for 2-3 minutes until crispy and golden brown. Drain and season with salt immediately.
5. While the fries are frying, heat the olive oil in a heavy skillet over medium-high heat until shimmering.
6. Season the ribeye steak generously with sea salt and black pepper on both sides.
7. Sear the steak in the hot skillet for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
8. Transfer the skillet to the preheated oven and top the steak with crumbled blue cheese. Bake for 2-3 minutes until the cheese is slightly melted.
9. Remove the steak from the oven and let it rest for 5 minutes before slicing.
10. Serve the sliced steak over a bed of crispy frites, garnished with chopped fresh parsley.

Zesty and bold, the creamy blue cheese melts into the juicy steak, creating a luxurious contrast with the crispy, golden frites. For an extra touch of elegance, drizzle with a balsamic reduction or serve with a side of arugula salad dressed in lemon vinaigrette.

Red Wine Reduction Parisian Steak Frites

Gather around as we dive into the art of creating a luxurious Red Wine Reduction Parisian Steak Frites, a dish that marries the robust flavors of a perfectly cooked steak with the elegance of a silky red wine reduction, all served alongside golden, crispy frites.

Ingredients

• 2 (8 oz) ribeye steaks, at room temperature
• 1 cup dry red wine, full-bodied and rich
• 2 tbsp unsalted butter, cold and cubed
• 1 tbsp fresh thyme leaves, finely chopped
• 2 cloves garlic, minced
• 1 tsp kosher salt, for seasoning
• 1/2 tsp freshly ground black pepper, for seasoning
• 2 cups vegetable oil, for frying
• 2 large russet potatoes, cut into 1/4-inch sticks

Instructions

1. Season both sides of the ribeye steaks with kosher salt and freshly ground black pepper.
2. Heat a heavy skillet over medium-high heat until very hot, about 2 minutes. Add the steaks and sear for 3 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest on a plate.
3. In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
4. Pour in the dry red wine, scraping the bottom of the skillet to deglaze. Add fresh thyme and simmer until the wine is reduced by half, about 5 minutes.
5. Remove the skillet from heat and whisk in cold, cubed butter one piece at a time until the sauce is glossy and thickened.
6. Meanwhile, heat vegetable oil in a deep fryer or large pot to 375°F. Fry the potato sticks in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels and season with salt immediately.
7. Slice the rested steaks against the grain and drizzle with the red wine reduction. Serve immediately with the crispy frites on the side.

Velvety and rich, the red wine reduction coats the steak in a layer of deep, complex flavors, while the frites offer a satisfying crunch. For an extra touch of elegance, garnish with a sprig of fresh thyme or a light sprinkle of flaky sea salt.

Peppercorn Crusted Parisian Steak Frites

Mastering the art of French cuisine at home starts with this classic Peppercorn Crusted Parisian Steak Frites, a dish that combines the robustness of steak with the crispiness of fries, all brought together with a luxurious peppercorn sauce.

Ingredients

• 2 (8 oz) ribeye steaks, at room temperature
• 2 tbsp coarsely crushed black peppercorns
• 1 tsp kosher salt
• 2 tbsp unsalted butter, chilled and cubed
• 1 tbsp rich extra virgin olive oil
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 cup beef stock, preferably homemade
• 2 large russet potatoes, peeled and cut into 1/2-inch sticks
• 2 cups vegetable oil, for frying

Instructions

1. Preheat your oven to 200°F to keep the steaks warm after searing.
2. Season the steaks evenly with kosher salt and press the crushed black peppercorns onto both sides.
3. Heat olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the steaks for 3 minutes per side for medium-rare, or until desired doneness, then transfer to the oven to keep warm.
5. In the same skillet, reduce heat to medium and add beef stock, scraping up any browned bits with a wooden spoon.
6. Whisk in Dijon mustard and heavy cream, simmering until the sauce thickens slightly, about 3 minutes.
7. Remove from heat and whisk in chilled butter cubes one at a time until the sauce is glossy and smooth.
8. Meanwhile, heat vegetable oil in a deep fryer or large pot to 375°F and fry the potato sticks in batches until golden and crispy, about 4 minutes per batch.
9. Drain fries on paper towels and season lightly with salt while hot.
10. Plate the steaks, drizzle with the peppercorn sauce, and serve alongside the crispy fries.

Succulent and perfectly seared, the steak’s crust gives way to a tender, juicy interior, while the fries offer a satisfying crunch. For an extra touch of elegance, garnish with a sprig of fresh thyme or a light sprinkle of flaky sea salt.

Mushroom Sauce Parisian Steak Frites

Preparing a Mushroom Sauce Parisian Steak Frites is an exquisite way to bring a touch of French cuisine into your kitchen, combining tender steak with crispy fries and a luxurious mushroom sauce. This dish is perfect for those looking to impress at dinner with minimal fuss.

Ingredients

• 2 ribeye steaks, about 1 inch thick
• 1 cup heavy cream, velvety and rich
• 2 tbsp unsalted butter, creamy and golden
• 1 cup sliced cremini mushrooms, earthy and fresh
• 1 tbsp all-purpose flour, finely sifted
• 1/2 cup beef broth, robust and flavorful
• 1 tsp Dijon mustard, sharp and tangy
• 1 tbsp fresh thyme leaves, aromatic and slightly minty
• Salt and freshly ground black pepper, to season
• 2 cups frozen French fries, crispy and golden

Instructions

1. Preheat your oven to 425°F and bake the French fries according to the package instructions until golden and crispy, about 20 minutes.
2. Season the ribeye steaks generously with salt and freshly ground black pepper on both sides.
3. Heat a large skillet over medium-high heat and add 1 tbsp of unsalted butter. Once melted, add the steaks and cook for 4 minutes on each side for medium-rare, or until desired doneness. Remove the steaks and let them rest on a plate.
4. In the same skillet, add the remaining 1 tbsp of butter and the sliced cremini mushrooms. Cook until the mushrooms are golden and have released their moisture, about 5 minutes.
5. Sprinkle the flour over the mushrooms and stir to combine, cooking for 1 minute to remove the raw flour taste.
6. Gradually whisk in the beef broth, then the heavy cream and Dijon mustard. Bring the sauce to a simmer and cook until thickened, about 5 minutes. Stir in the fresh thyme leaves and season with salt and pepper to taste.
7. Slice the rested steaks against the grain and serve atop the crispy French fries, generously drizzled with the mushroom sauce.

Kick your dinner up a notch with this Mushroom Sauce Parisian Steak Frites, where the creamy, earthy mushroom sauce perfectly complements the juicy steak and crispy fries. For an extra touch of elegance, garnish with a sprig of fresh thyme or a light sprinkle of flaky sea salt.

Balsamic Glazed Parisian Steak Frites

Every home chef deserves to master a dish that feels both luxurious and approachable, and this Balsamic Glazed Parisian Steak Frites is just that. Let’s break down the process into simple, manageable steps to ensure your success.

Ingredients

• 1.5 lbs of high-quality ribeye steak, about 1 inch thick
• 2 tbsp of rich extra virgin olive oil
• 1/4 cup of aged balsamic vinegar
• 2 tbsp of unsalted butter
• 2 cloves of garlic, finely minced
• 1 tsp of fresh rosemary, finely chopped
• 1 tsp of sea salt
• 1/2 tsp of finely ground black pepper
• 1 lb of golden Yukon potatoes, cut into 1/4 inch fries

Instructions

1. Preheat your oven to 400°F (204°C) to prepare for roasting the fries.
2. Toss the cut Yukon potatoes with 1 tbsp of olive oil, sea salt, and black pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
3. While the fries roast, heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
4. Season the ribeye steak generously with salt and pepper on both sides.
5. Sear the steak in the hot skillet for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Tip: Avoid moving the steak while searing to develop a perfect crust.
6. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist steak.
7. In the same skillet, reduce the heat to medium and add the minced garlic and rosemary, sautéing for 30 seconds until fragrant.
8. Pour in the balsamic vinegar, scraping up any browned bits from the pan, and simmer for 2 minutes until slightly reduced.
9. Whisk in the butter until the glaze is smooth and glossy. Tip: Adding butter off the heat prevents the sauce from breaking.
10. Slice the rested steak against the grain and drizzle with the balsamic glaze.
11. Serve the glazed steak alongside the crispy Yukon fries.

The Balsamic Glazed Parisian Steak Frites offers a harmonious blend of textures, from the tender, juicy steak to the crisp, golden fries. The rich, tangy balsamic glaze elevates the dish, making it perfect for a special dinner or a weekend treat. Try garnishing with additional fresh rosemary for a pop of color and aroma.

Caramelized Onion Parisian Steak Frites

Preparing a dish that combines the rustic charm of French cuisine with the comfort of American flavors starts with understanding the basics. Let’s dive into creating a meal that’s both sophisticated and approachable.

Ingredients

• 2 large yellow onions, thinly sliced for even caramelization
• 2 tbsp unsalted butter, for a rich, creamy base
• 1 tbsp granulated sugar, to enhance the onions’ natural sweetness
• 1 lb sirloin steak, trimmed and cut into strips for quick cooking
• 2 tbsp extra virgin olive oil, for a fruity, robust flavor
• 1 tsp kosher salt, for seasoning
• 1/2 tsp freshly ground black pepper, for a sharp, aromatic kick
• 2 large russet potatoes, peeled and cut into 1/4-inch sticks for perfect fries
• 4 cups vegetable oil, for deep frying to golden perfection

Instructions

1. In a large skillet over medium heat, melt the unsalted butter. Add the thinly sliced yellow onions and granulated sugar, stirring occasionally until the onions are golden brown and caramelized, about 25 minutes. Tip: Lower the heat if the onions start to burn.
2. While the onions caramelize, heat the vegetable oil in a deep fryer or large pot to 375°F. Fry the russet potato sticks in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels and season immediately with kosher salt. Tip: Avoid overcrowding the fryer to ensure even cooking.
3. In a separate skillet, heat the extra virgin olive oil over high heat. Season the sirloin steak strips with kosher salt and freshly ground black pepper, then sear for 2-3 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before serving to retain its juices.
4. Serve the caramelized onions over the seared steak strips with a side of crispy fries. The contrast between the sweet, soft onions and the savory, tender steak, alongside the crunchy fries, creates a harmonious blend of textures and flavors. Consider garnishing with fresh thyme for an aromatic touch.

Relish the symphony of flavors and textures in every bite of this dish. The caramelized onions add a depth of sweetness that complements the savory steak, while the crispy fries provide the perfect crunch. Serve it with a side of aioli for an extra layer of richness.

Mustard Cream Parisian Steak Frites

Zesty flavors meet classic comfort in this Mustard Cream Parisian Steak Frites, a dish that promises to transport your taste buds straight to the heart of France with every bite. Perfect for a cozy dinner, this recipe combines tender steak with crispy fries, all smothered in a luxurious mustard cream sauce.

Ingredients

• 1.5 lbs of thick-cut, grass-fed sirloin steak
• 2 large, starchy russet potatoes, peeled and cut into 1/2-inch sticks
• 1 cup of heavy cream, velvety and rich
• 2 tbsp of Dijon mustard, sharp and tangy
• 1 tbsp of whole grain mustard, for texture and depth
• 2 cloves of garlic, freshly minced
• 1 tbsp of unsalted butter, creamy and golden
• 1 tbsp of olive oil, extra virgin and fruity
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (204°C) for the fries. Toss the potato sticks with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
2. While the fries bake, season the steak generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add the butter and olive oil. Once hot, sear the steak for 4-5 minutes per side for medium-rare, or until your desired doneness. Rest the steak on a plate, covered loosely with foil.
3. In the same skillet, reduce the heat to medium and sauté the garlic for 30 seconds until fragrant. Whisk in the heavy cream, Dijon mustard, and whole grain mustard, simmering for 3-4 minutes until the sauce thickens slightly.
4. Slice the rested steak against the grain. Serve the steak slices over a bed of crispy fries, drizzled generously with the mustard cream sauce.

Juicy steak paired with the crunch of perfectly baked fries and the creamy, tangy sauce creates a harmonious blend of textures and flavors. For an extra touch of elegance, garnish with fresh thyme or a sprinkle of flaky sea salt before serving.

Rosemary Infused Parisian Steak Frites

Creating a dish that combines the elegance of Parisian cuisine with the hearty comfort of American steak frites is easier than you might think. Carefully infusing the steak with rosemary elevates the flavors to a new level of sophistication.

Ingredients

• 1 1/2 lbs of thick-cut, well-marbled ribeye steak
• 2 tbsp of fragrant fresh rosemary, finely chopped
• 3 tbsp of rich extra virgin olive oil
• 1 tsp of coarse sea salt
• 1/2 tsp of freshly ground black pepper
• 2 large Yukon Gold potatoes, cut into 1/2-inch thick fries
• 1 tbsp of minced garlic
• 1/4 cup of unsalted butter

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for the fries.
2. In a small bowl, mix the finely chopped rosemary, 2 tbsp of olive oil, sea salt, and black pepper to create a marinade.
3. Rub the marinade evenly over both sides of the ribeye steak, then let it sit at room temperature for 30 minutes to absorb the flavors.
4. While the steak marinates, toss the cut potatoes with the remaining 1 tbsp of olive oil and a pinch of salt, then spread them in a single layer on a baking sheet.
5. Bake the fries for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
6. Heat a cast-iron skillet over medium-high heat and add the butter and minced garlic, cooking until the butter is melted and the garlic is fragrant.
7. Sear the steak in the skillet for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.
8. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
9. Serve the sliced steak alongside the crispy fries, drizzled with the garlic butter from the skillet.

After resting, the steak reveals a perfectly pink center, tender and bursting with the aromatic essence of rosemary. The fries, crispy on the outside and fluffy within, make for a delightful contrast. Arrange them on a wooden board for a rustic, shareable presentation that’s sure to impress.

Chimichurri Parisian Steak Frites

For a dish that marries the robust flavors of Argentina with the elegance of French cuisine, Chimichurri Parisian Steak Frites is a must-try. Follow these steps to create a meal that’s as delightful to prepare as it is to devour.

Ingredients

• 1 1/2 lbs of thick-cut, grass-fed sirloin steak
• 1/2 cup of fresh, vibrant parsley leaves
• 1/4 cup of aromatic cilantro leaves
• 3 cloves of pungent garlic
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of tangy red wine vinegar
• 1 tsp of coarse sea salt
• 1/2 tsp of fiery red pepper flakes
• 1 lb of golden, crispy French fries

Instructions

1. Preheat your oven to 400°F to prepare for baking the French fries.
2. In a food processor, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, sea salt, and red pepper flakes. Pulse until the mixture is finely chopped but not pureed, creating a vibrant chimichurri sauce.
3. Season the sirloin steak generously with salt on both sides, ensuring a flavorful crust.
4. Heat a cast-iron skillet over high heat until smoking hot, then sear the steak for 3 minutes per side for a medium-rare finish.
5. Transfer the skillet to the preheated oven and bake for an additional 5 minutes to reach the desired doneness.
6. While the steak rests, bake the French fries according to the package instructions until golden and crispy.
7. Slice the steak against the grain into thin strips, drizzle with the chimichurri sauce, and serve alongside the crispy fries.

Unleash the full potential of this dish by serving it with a side of roasted vegetables or a crisp green salad. The tender steak, paired with the herby and slightly spicy chimichurri, alongside the crunch of the fries, offers a symphony of textures and flavors that’s hard to resist.

Spicy Cajun Parisian Steak Frites

You’ll find that mastering this Spicy Cajun Parisian Steak Frites is simpler than you might think, especially when you follow these detailed steps. Let’s dive into creating a dish that’s as flavorful as it is satisfying.

Ingredients

• 1.5 lbs of high-quality ribeye steak, about 1 inch thick
• 2 tbsp of vibrant Cajun seasoning
• 3 tbsp of rich extra virgin olive oil
• 4 large russet potatoes, peeled and cut into 1/2 inch sticks
• 1 tsp of finely ground sea salt
• 1/2 tsp of freshly cracked black pepper
• 2 tbsp of chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for the fries.
2. Toss the potato sticks with 2 tbsp of olive oil, sea salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the fries bake, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
5. Generously coat both sides of the ribeye steak with Cajun seasoning, pressing gently to adhere.
6. Sear the steak in the hot skillet for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
7. Let the steak rest on a cutting board for 5 minutes before slicing against the grain.
8. Serve the sliced steak alongside the crispy fries, garnished with fresh parsley.

Key to this dish’s appeal is the contrast between the spicy, crusty exterior of the steak and its juicy interior, paired with the crispiness of the fries. For an extra touch, drizzle the fries with a bit of truffle oil before serving to elevate the flavors.

Sweet Potato Parisian Steak Frites

Sweet potatoes and steak come together in this elegant yet approachable dish, perfect for a cozy dinner at home. Start by preheating your oven to 400°F to ensure your sweet potato frites come out crispy and golden.

Ingredients

• 2 large, vibrant orange sweet potatoes, peeled and cut into thin sticks
• 1.5 lbs of high-quality, well-marbled ribeye steak, at room temperature
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground sea salt
• 1/2 tsp of freshly cracked black pepper
• 1 tbsp of aromatic minced garlic
• 1 tbsp of fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the sweet potato sticks with 1 tbsp of olive oil, 1/2 tsp of sea salt, and 1/4 tsp of black pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer to ensure even cooking.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are crispy and lightly browned. Tip: For extra crispiness, space the fries apart so they don’t steam.
4. While the sweet potatoes roast, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
5. Season the ribeye steak with the remaining salt, pepper, minced garlic, and rosemary, pressing the seasonings into the meat.
6. Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
7. Serve the sliced steak alongside the crispy sweet potato frites. Tip: Drizzle with a bit of olive oil and sprinkle with additional rosemary for an extra flavor boost.

Juicy and tender, the steak pairs beautifully with the sweet, crispy frites, offering a delightful contrast in textures. For a festive touch, serve with a side of garlic aioli for dipping.

Conclusion

Variety is the spice of life, and our roundup of 15 Delicious Parisian Style Steak Frites Recipes offers just that! From classic to creative, there’s a dish for every taste. We’d love to hear which recipe stole your heart—drop us a comment below. Loved what you saw? Share the culinary inspiration with fellow foodies on Pinterest. Bon appétit!