Steak frites — a classic for a reason.
If you’re planning a special dinner, this should absolutely be on the menu. Perfectly seared steak paired with crispy, golden fries straight from the air fryer — it’s simple, fast, and unforgettable.
I often choose filets when I want tender, uniform bites, but for this recipe I prefer strip steaks. My go-to method is searing in a hot cast-iron skillet with butter. It’s reliable, quick, and produces a deeply flavored crust while keeping the inside tender. While sous vide and reverse searing have their fans, a hot skillet and butter still feels like the most straightforward way to great steak.
This dish is a treat — we don’t make it every week, but when we do everyone loves it, kids included.
This meal is such a treat
Seared steak and fries feel indulgent without being fussy. The steak gives you those rich, savory notes while the fries add crunch and brightness when finished with truffle salt, parmesan, and fresh herbs.
The fries
I love making fries in the air fryer — they’re crisp and much less messy than deep frying. I soak my sliced potatoes for 30–60 minutes, dry them completely, then spritz or brush with olive oil. Spread them in a single layer in the air fryer (you may need two batches) so they get evenly crisped.
For extra crispiness cut the potatoes thin. When they come out, sprinkle with salt immediately so it sticks, then finish with truffle salt, grated parmesan, and chopped parsley. If you don’t have an air fryer, oven fries or pan-fried fries are excellent alternatives depending on how much work you want to put in.
Serve the fries hot alongside the rested, sliced steak and a simple honey-Dijon aioli for dipping. The contrast of buttery steak, crisp fries, and a tangy, slightly sweet aioli is irresistible.
Looks like something we all deserve. Yes.
Steak Frites
Seared Steak with Truffle Herb Fries
2 people
Ingredients
Seared steak
- 2 strip steaks
- Kosher salt
- Freshly cracked black pepper
- 3 to 4 tablespoons unsalted butter
Truffle herb fries in the air fryer
- 2 to 3 russet potatoes, thinly sliced
- Olive oil for spritzing or brushing
- 1 teaspoon truffle salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly grated parmesan cheese
Honey Dijon aioli
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
Instructions
Seared steak
- Let steaks sit at room temperature for about 30 minutes.
- Heat a cast-iron skillet over medium-high until very hot. Season steaks with salt and pepper on both sides.
- Add 2 tablespoons butter to the skillet. When it sizzles and melts, add the steaks. Cook about 3 minutes per side until deeply golden, then add remaining butter. Spoon melted butter over the steaks for another 1–2 minutes. Aim for an internal temperature around 140–145°F for near-medium doneness. Remove steaks and rest 10–15 minutes before slicing.
Truffle herb fries in the air fryer
- Place sliced potatoes in a large bowl, cover with cold water, and soak 30–60 minutes. Drain and pat completely dry on kitchen towels.
- Preheat air fryer to 375°F. Toss potatoes with a light coating of olive oil. Arrange in a single layer (work in batches if needed). Cook 12 minutes, gently flip, then cook 5–6 minutes more until crisp.
- Mix parsley and parmesan. Transfer fries to a plate, season immediately with truffle salt, then sprinkle with the herb and parmesan mixture. If fries finish before the steak, keep them warm in a 200°F oven.
Honey Dijon aioli
- Whisk mayonnaise, minced garlic, Dijon, and honey until combined. Serve alongside fries and steak.
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The happiest.