Steak Frites with Honey Dijon Aioli is not just a meal; it’s an experience that transports you to a cozy Parisian bistro, no plane ticket required. Picture this: perfectly seared steak paired with crispy, golden fries—each bite bursts with flavor and a delightful crunch. Topped with a creamy honey Dijon aioli that adds a touch of richness, this dish strikes the perfect balance between comfort food and gourmet delight. It’s a meal that comes together relatively easily, making it ideal for both special occasions and simple weeknight dinners.

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

I still remember the first time I prepared this dish for a small gathering with friends. The sizzling sound of the steak hitting the hot skillet combined with the aroma of fresh potatoes frying filled the kitchen with an enticing warmth. Everyone gathered around, eager to dig in, drawn in by the irresistible scent. This Steak Frites recipe not only impressed but also satisfied our cravings for a comforting yet elegant meal. If you’re looking to elevate your dinner game without spending the entire day in the kitchen, you’re in the right place. Let’s dive into this delicious adventure together!

Why You’ll Love This Recipe

Simple & Quick: In just an hour, you can bring a taste of France to your table with minimal fuss.
Irresistible Flavor: The combination of juicy steak and crispy fries, paired with a tangy aioli, is simply unforgettable.
Eye-Catching Appeal: It’s not just delicious; this dish is impressive enough to wow your guests.
Flexible Serving: Perfect for date night, dinner parties, or even a cozy night in.
Diet-Friendly Options: Easily adjustable for different dietary preferences—just tweak the sauces and sides.

Ingredients You’ll Need

1 ribeye or sirloin steak (1-inch thick): Choose a well-marbled cut for a juicy steak full of flavor.
2 large starchy potatoes (russets recommended): Russets yield the best crispy texture for your fries; perfect for frying.
3 tablespoons extra virgin olive oil: Provides a crisp exterior to your fries. You can substitute with vegetable oil if preferred.
Salt (to taste): Essential for enhancing all flavors; seasoning your steak and fries is crucial.
Pepper (to taste): Freshly cracked black pepper not only adds flavor but also a slight kick.
Fresh herbs (optional, for garnish): Fresh parsley or thyme can elevate the presentation and flavor profile.

How to Make Steak Frites with Honey Dijon Aioli

Prep the potatoes: Wash and peel the two large russet potatoes. Cut them into ½-inch sticks for even frying. Soak the cut potatoes in cold water for at least 30 minutes. This removes excess starch and helps achieve extra-crispy fries.

Heat the oil: In a deep skillet, heat 3 tablespoons extra virgin olive oil to 350°F (175°C). Use a thermometer to monitor the temperature for perfect frying. This step is crucial; if the oil is not hot enough, the fries will absorb more oil and become soggy.

Fry the potatoes: Fry the soaked and drained potato sticks in batches, allowing space for even cooking. Cook for about 5-7 minutes or until they achieve a lovely golden brown color. Use a slotted spoon to transfer them to paper towels for draining excess oil. Sprinkle with salt immediately to enhance flavor.

Season the steak: While your fries are frying, season your 1-inch thick ribeye or sirloin steak generously with salt and pepper on both sides. This simple seasoning enhances the natural flavors of the meat, making each bite satisfying.

Sear the steak: In a hot skillet, sear the steak for 4-5 minutes on each side until you achieve a perfect medium-rare doneness (or your preferred level). The steak should release a savory aroma and develop a beautiful crust during this process. Let it rest for a few minutes before slicing; this keeps the juices intact.

Plate up: Slice the perfectly cooked steak and serve it alongside the crunchy fries. For an extra touch, use fresh herbs as a garnish for a pop of color—it’s all about that gourmet feel. Your Steak Frites with Honey Dijon Aioli is ready to impress!

Storing & Reheating

Store any leftover Steak Frites in an airtight container at room temperature for up to 2 hours and refrigerate for up to 3 days. For longer storage, you can freeze the cooked fries for up to 3 months. When reheating, bring the steak back to temperature gently in the oven at 350°F (175°C) for about 10 minutes. Keep in mind that while reheating may alter the fry’s crunch, a minute or two in a hot skillet can refresh their crispness.

Chef’s Helpful Tips

Avoid soggy fries by ensuring they are well-drained after soaking and properly cooked at the right temperature.
A hot skillet is key for searing the steak; let your pan heat thoroughly before adding the meat for that delicious crust.
Let your steak rest after cooking, allowing the juices to redistribute will enhance tenderness.
Customize your seasonings! Adding garlic powder or smoked paprika can elevate the flavor of the fries.
For an aioli twist, feel free to mix in some fresh herbs or even a hint of lemon juice for brightness.

There you have it! Steak Frites with Honey Dijon Aioli combines heartiness and flavor in an elegant way that is sure to become a favorite at your dinner table. Invite your friends over, impress your family, or treat yourself—whatever the occasion, this recipe is a guaranteed hit.

Recipe FAQs

What cut of steak is best for Steak Frites?

For the perfect Steak Frites, ribeye or sirloin are excellent choices because they are tender and flavorful. Ribeye, with its marbling, provides extra juiciness, while sirloin is leaner yet still delicious.

Can I make fries without soaking the potatoes?

Soaking the potatoes is recommended for the best results. However, if you’re short on time, cutting them and frying them immediately can still work. Just be mindful that they might not be as crispy as when soaked!

What can I serve with Steak Frites?

While fries are a classic pairing, you can also serve a fresh salad or roasted vegetables for some extra color and nutrition on your plate. A light vinaigrette can complement the richness of the steak wonderfully.

Can I make the aioli in advance?

Absolutely! You can prepare the honey Dijon aioli a day ahead to let the flavors meld beautifully. Just store it in an airtight container in the refrigerator until you’re ready to serve. This not only saves time but also enhances the taste!

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Steak Frites with Honey Dijon Aioli

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

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Description

Enjoy mouthwatering Steak Frites with Honey Dijon Aioli, featuring tender steak and crispy fries. This quick yet satisfying dish is perfect for a comforting dinner.

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 and soak them in cold water for at least 30 minutes.
Heat the 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; then drain on paper towels.
Season the steak with salt and pepper, and sear in a hot skillet for 4-5 minutes per side for medium-rare.
Serve sliced steak alongside the fries, garnished with fresh herbs if desired.

Notes

For extra flavor, consider marinating the steak overnight.
Ensure the oil is hot enough before frying to achieve crispy fries.
Serving with additional aioli on the side can enhance the flavor.