This Steak Frites with Horseradish Sauce is my favorite meal to make at home. It is so much better than any steakhouse I’ve been to use it’s made easily at home with just a handful of real food ingredients.
Plus, it can be made extra special with some butter and herb rose garnishes, if you’l like!
Steak Frites and Horseradish Sauce
What you’ll need:
The Steak:
- Ribeye Steaks
- 1-2 tbsp Butter per steak (can also use avocado oil or beef tallow)
- Fresh Rosemary
- Salt, to taste
- Pepper, to taste
- additional butter, chives and oregano to garnish with “flowers” if desired!
- Allow the steak to sit at room temperature for 30–45 minutes before cooking.
- Pat the steak(s) dry with paper towels and generously seasoon both sides with salt and pepper.
- Heat a cast-iron skillet over medium-high to high heat, then cook the steak(s) for 2 minutes to deveolp a sear.
- Flip the steak(s) and sear for another 2 more minutes.
- Turn down the heat slightly and add 1-2 tbsps of butter per steak to the pan. I also like to add frsh rosemary sprigs.
- Scoop up the melted butter with a spoon and drizzle it over the steak a few times.
- Check the internal temperature of the steak until it reaches your desired doneness.
- Remove the steak from the pan and set on a cutting board for 5–10 minutes, then slice and serve!
Doneness Temperature Guide:
- Rare: Remove from heat at 115°F (Final: 120–125°F)
- Medium-Rare: Remove from heat at 130°F (Final: 135°F)
- Medium: Remove from heat at 140°F (Final: 145°F)
- Well-Done: Remove from heat at 155°F (Final: 160°F)
Click here for the thermometer we love!
The Horseradish Sauce:
- 1/2 cup Sour Cream or Greek Yogurt
- 2 tbsp Mayo
- 1-2 tbsp Horseradish
- 1 tsp Salt
- 1 tsp Apple Cider Vinegar
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 2 tbsp Fresh Chives, plus more to top
- Mix together and serve alongside the steak and fries!
The Fries:
Full recipe can be found at the bottom of this post! I tested a few different methods and included them all. Choose what works best for you!
Steak Tips & Tricks
My husband Matt is the one who used to typically prepare the steak, but I’ve started taking over and find it to be pretty simple using these tips and tricks! I truly believe an at home steak dinner is one of the easiest dinners to make as it’s comprised of minimal ingredients and doesn’t take too much time!
There are obviously tons of ways to cook steak and lots of methods that people swear by, but I wanted to write out what works for us.
- Take the steak out of the fridge in advance to bring it to room temperature.
- Getting a high quality meat thermometer has been so helpful. This allows you to cook each steak to the perfect doneness. You can absolutely have a perfect steak without a thermometer, but it’s such a valuable kitchen tool! If you’re looking to add one to your kitchen, click here for the one we love!
- Truffle salt and cracked black pepper massaged it into both sides of the steak.
- Cook the steak on a hot grill pan or cast iron pan with avocado oil, beef tallow or butter.
- Be sure to only flip the steak once (although I do sometimes flip 3 times to get a great sear on both sides, but I don’t mind cooking my piece past medium well).
- The steak is always the last thing we make during steak dinners as it’s the quickest and is best enjoyed right away.
- Filet is Matt’s favorite cut, but for steak frites we do a Ribeye! We have great luck at Whole Foods.
Butter & Herb Roses
To make these, simply run a knife across a stick or block of butter to create an imperfect slice, then fold into a blooming flower shape. You’ll do this a few times to create layers of “petals!” You can also opt to use a chocolate mold that is shaped like a flower. For the stem and leaves, I used chives and oregano!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
More Steak Dinner Ideas
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- First, choose your preparation method from the following two options:
- Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be.
- Place the fries into ice cold water and allow to sit for at least 30 minutes to remove some of the starch from the potatoes, allowing for a crispier fry.
- Drain the water from the potatoes, give them a rinse, then dry completely with a towel.
- Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be.
- Add the fries to a pot with just enough water to cover them and bring it to a boil on the stove for 5-7 minutes. The potatoes should be soft but not falling apart (if they are falling apart, it's fine it just makes them harder to work with and obviously smaller pieces, so it's not the goal).
- Drain the fries and allow to dry and cool completely.
- Now, choose your baking or frying method:
- Preheat your oven to 400℉ and line a large baking sheet with parchment paper.
- Toss your fries with 2 tbsp of truffle oil and ¼-½ tbsp of truffle salt. Ensure the fries are evenly coated, then spread them out on the sheet so that they are not touching or overlapping.
- Bake the fries for 30-40 minutes, depending on your oven and your fry size. Keep an eye on them and adjust as needed!
- Once cooked to your liking, remove them from the oven, allow to cool slightly, then add the garlic, parmesan and parsley with the fries in a bowl and gently toss.
- Add enough oil to cover the fries into a pot on the stove and over medium heat, bring the oil to 250-275℉. I do use and recommend a thermometer for this to ensure the oil does not get past its smoke point and to create the perfect temperature for the fries.
- Working in two batches, add half of the fries to the oil and allow to fry for 5-10 minutes. They will be ready once they are firm, but not golden.
- Remove the fries from the oil and place them on a towel, allowing them to dry and cool completely. At this point you can turn the heat down on the oil slightly to stay warm but not get too hot.
- Once cool, turn the oil temperature up to 330-350℉ and working in two batches again, fry each batch until golden brown and super firm/crisp.
- Remove the fries from the oil and place onto a towel to dry slightly.
- Add the fries to a large bowl and toss with the truffle oil, minced garlic and truffle salt. Then, sprinkle in the parmesan and the parsley.
Notes
- Ensure that you are cutting your fries as close to the same size as possible to ensure even baking or frying.
- This may be obvious, but the thinner you cut your potatoes, the crispier they will be and also keep in mind that they may need less time to cook.
- Tossing the fries in the oil, salt, parmesan and parsley after they are cooked is a great way to ensure your ingredients don’t burn.
Leave a Reply