Steak Frites with Easy Red Wine Pan Sauce

Steak Frites is a timeless dish from French bistros that delights the palate. While we cherish the traditional recipe, we felt inspired to enhance it by tweaking the sauce a little. Our rendition of Steak Frites features a simple red wine pan sauce that brilliantly complements the tender, pan-seared steak.

This dish is surprisingly easy to prepare, yet it offers an elegant flair that’s sure to impress your dinner companion, especially if they have a fondness for French cuisine. Whether it’s for a significant occasion, a romantic date night, an anniversary, Valentine’s Day, or simply to showcase your culinary skills, this dish fits the bill!

If you’re on the lookout for more delicious pan-seared steak recipes, don’t miss our Peppercorn Crusted Steak with Brandy Cream Sauce (steak au poivre) and our One Pan Ribeye Mushroom and Onion Skillet.

Thinking of a holiday centerpiece? Then our Garlic Thyme Studded Beef Tenderloin Roast with Red Wine Sauce is exactly what you need!

Jump to:

What is Steak Frites?

Classic French steak frites features a pan-seared entrecôte steak (a cut of ribeye) served simply with a compound butter made from lemon juice, shallots, and various herbs. This iconic French bistro dish might be straightforward but packs a punch in terms of flavor. While the steak steals the spotlight, the pommes frites (fries) play a crucial role too, ideally crispy on the outside and fluffy within, seasoned to perfection.

Ingredients

To create this Steak Frites with Red Wine Pan Sauce, you’ll need the following:

• Steak: We recommend a New York strip steak for its incredible flavor. However, feel free to substitute with filet mignon or ribeye for similar results.
• Black Pepper
• Kosher Salt
• Dried Thyme: A seasoning that pairs perfectly with the salt and pepper for the steaks.
• Clarified Butter: Ideal for cooking the steak, it adds a rich buttery flavor without the worry of burnt bits that can skew the sauce’s taste.
• Shallot: A key ingredient in our sauce.
• Dry Red Wine: The backbone of the sauce – choose something dry and drinkable (a California Cabernet Sauvignon or a French Bordeaux works great).
• Red Wine Vinegar: Just a splash of this elevates the sauce flavor.
• Unsalted Butter: Makes the sauce rich and indulgent.
• Fries: We prefer our homemade Garlic Fries to accompany this Steak Frites recipe. If you’re pressed for time, frozen fries are a convenient alternative!

Refer to the recipe card below for specific quantities.

Substitutions

Here are some common ingredient substitutions for this recipe:

• Steak: Though we favor New York strip, ribeye, filet mignon, hanger steak, or flank steak can also work well.
• Shallots: Yellow onion can be substituted for shallots in this recipe. The flavor will differ slightly but will still yield a great sauce.
• Clarified Butter: Alternatives include ghee, olive oil, or any neutral cooking oil like grapeseed or avocado oil. We recommend clarified butter to prevent the milk solids from burning and altering the sauce’s flavor.

How to make Steak Frites with Red Wine Pan Sauce

This dish is surprisingly simple to make as long as you cook the steaks to your desired temperature. The resting time for the steak is also the perfect window to whip up the red wine pan sauce!

Equipment

• Large Stainless Steel Pan: To cook both the steaks and sauce, ensure it’s large enough (10 inch or 12-inch fry pans work well).
• Wooden Spoon: Use this to scrape up the flavorful bits from the pan when you add the wine.
• Instant-Read Thermometer: This makes monitoring steak doneness precise and effortless.
• Wire Whisk: Essential for incorporating butter into the sauce.

Step-by-Step Instructions

Step 1: Season and Age the Steak (Optional)

• Generously season each steak with kosher salt, black pepper, and dried thyme on all sides. Place them on a wire rack over a sheet tray and refrigerate for at least 1 hour or up to 3 hours. This step enhances the flavor and creates a better crust. Remove the steaks from the fridge 30 minutes prior to cooking to let them warm up slightly.

Step 2: Cook the Steak and Let it Rest

• Heat a large pan over medium-high heat. Once hot, melt the clarified butter (or oil) on medium heat, then add the steaks, basting them occasionally with the melted butter.
• Monitoring Steak Doneness: Each stove and steak size varies, so aim to remove the steak from the heat about 10-15 degrees below your desired doneness. For a 1-1.5 inch thick steak cooked to medium rare (130-135°F—see steak doneness guide below), that’s about 4-5 minutes per side. We suggest removing the steak at around 115°F to account for carryover cooking. If unsure, it’s better to undercook slightly, as you can always return it to the heat.
• Once done, transfer the steak to a cutting board and cover loosely with aluminum foil to rest for 10-15 minutes while you prepare the sauce.

Step 3: Prepare the Sauce

• If there’s excess oil in the pan after cooking the steak, soak it up with a paper towel, but keep the flavorful juices. Add the shallots to the remaining juices on medium to medium-low heat, cooking until translucent (about 2-3 minutes).
• Raise the heat to medium-high and add the wine immediately to deglaze, scraping up any brown bits (fond) from the pan. Let it cook until there’s about a tablespoon of liquid left, then remove from heat and allow it to cool for a couple of minutes. Whisk in the cold butter, one tablespoon at a time. Taste and adjust seasoning, then serve over the steak.

Steak Doneness Temps

While we advocate for medium rare as the ideal preparation for steak frites, here are the recommended temperatures based on your preference:

• Rare: 120-130°F
• Medium Rare: 130-135°F
• Medium: 135-145°F
• For Medium Well and beyond… please reconsider, or at least spare us the details. Ha!

We could elaborate further, but anything beyond medium detracts from the steak’s quality, so we don’t recommend overcooking. Sorry!

• Change the wine! Feel free to substitute port, marsala, or madeira for red wine. This will produce a distinct flavor profile that’s equally delightful!
• Use a different meat cut. While filet mignon, ribeye, or hanger steak are great options, you could also try flat iron, sirloin, or flank steak.
• Add fresh herbs and garlic. Tossing in fresh thyme or rosemary, or even some garlic cloves while cooking the steak will infuse additional flavor into the meat!

How to store leftovers in the fridge:

We’re skeptical about leftovers, but if you happen to have some, store them covered in the refrigerator for up to 3 days.

How to reheat:

Reheating steak can be tricky as cooking it further will change its doneness. The best method is to warm the steak gently in a pan over low heat with a touch of olive oil or clarified butter until just warmed through. Consider adding the leftover sauce for added moisture as it reheats.

Sauce too runny? If the sauce is thinner than you’d like, whisk in an extra tablespoon or two of butter to help thicken it up.

Steak undercooked? ​Simply return it to the pan to continue cooking. However, if it’s overdone, there’s not much that can be done to fix that.

This dish pairs beautifully with steak and fries, but to create a more complete meal, consider adding a vegetable, side salad, or another green component. Here are some suggestions:

Pairing with red wine is natural! Opt for a bold bottle like California Cabernet Sauvignon, a French Bordeaux blend, Malbec, or Syrah to match the robust flavors of the steak and sauce.

FAQ

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Pairing

Here are my favorite dishes to accompany this recipe:

📖 Recipe

Food safety

• Avoid using the same utensils for cooked food that have come into contact with raw meat.
• Always wash your hands post-handling raw meat.
• Utilize separate cutting boards for raw meat or thoroughly sanitize the board before reuse.
• Ensure food isn’t left at room temperature for extended periods.
• Do not leave food cooking unattended.
• Opt for oils with high smoke points to prevent harmful compounds.
• Always maintain adequate ventilation when cooking with gas.

For further guidelines, visit USDA.gov.