The BEST Steak Frites
⚡ KevEats Recipe
Steak Frites with L’Entrecôte Sauce
Crispy fries, seared steak, and a rich herb butter sauce.
This is a restaurant-style steak frites recipe with crispy potatoes, perfectly seared steak, and a punchy L’Entrecôte-style herb butter sauce. It is definitely more indulgent than everyday macro food, but it can still fit when portions are structured.
725
Calories
28g
Protein
55g
Fat
33g
Carbs
Ingredients
Fries
- 1.5 lb russet potatoes, cut into fries
- 2 tsp baking powder or cornstarch
- as needed ice water bath
- as needed avocado oil for coating
- to taste kosher salt and seasoning of choice
Steak
- 2 large NY strip steaks, 12–14 oz each
- to taste kosher salt and black pepper
- 2 tbsp vegetable oil
- 4 cloves garlic, crushed
- 10 sprigs thyme
- 1/4 cup unsalted butter, for basting
- optional flaky salt and chives for garnish
L’Entrecôte Sauce
- 1 shallot
- 3 cloves garlic
- 1 cup butter, divided
- 2 tsp capers
- 2 tbsp Dijon mustard
- 1 tbsp shirodashi
- 2 tsp Worcestershire sauce
- 1 tsp white vinegar
- 5 sage leaves
- 7 basil leaves
- 1 egg yolk
- 6 anchovies
- 1/4 cup parsley
- 1/4 cup tarragon
- 1 tbsp chives
- to taste salt and pepper
Kev Tip
Double-cook the fries.
Start lower to cook the potato through, then finish hotter to crisp the outside. That gives you the steakhouse-style contrast without deep frying.
Make It Fit Your Macros
Lighter version: air fry the fries, reduce the sauce portion to 1 tbsp, and use less butter for basting.
Higher protein: increase steak portion and reduce fries slightly.
More indulgent: use the full sauce and butter-baste as written.
Higher protein: increase steak portion and reduce fries slightly.
More indulgent: use the full sauce and butter-baste as written.
Storage Notes
Store steak, fries, and sauce separately. Reheat fries in an air fryer or oven. Warm the sauce gently so it does not split.
Instructions
- 1Slice potatoes into fries and soak in an ice water bath to remove excess starch.
- 2Drain and dry potatoes very well, then toss with baking powder or cornstarch, oil, salt, and seasoning.
- 3Bake or air fry at 375°F for about 15 minutes, then increase to 425°F and cook another 15 minutes, or until crispy.
- 4Season steaks generously with salt and pepper.
- 5Sear steaks in oil over high heat until a crust forms.
- 6Add butter, garlic, and thyme, then baste until steaks reach desired doneness.
- 7Rest steaks before slicing.
- 8For the sauce, sauté shallot and garlic in some butter until softened.
- 9Blend sautéed aromatics with capers, Dijon, shirodashi, Worcestershire, vinegar, herbs, egg yolk, anchovies, and remaining melted butter until smooth.
- 10Plate steak with fries and drizzle sauce over the steak or serve sauce on the side.
Weight Loss / Performance Notes
This is a structured indulgence meal.
It can fit, but the sauce and butter are where calories climb quickly. Keep the sauce measured and build the plate around lean steak, potatoes, and a vegetable or salad if fat loss is the priority.
Best texture move.
Rest the steak before slicing and re-crisp fries right before serving. Hot fries + rested steak + sauce on the side gives the best plate.
