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Steak frites with Cafe de Paris butter is the kind of bistro classic that instantly turns an ordinary night into an event. The crisp potatoes come out of the oven deeply golden without any messy deep frying and that zesty butter melts over the hot steak for a sauce so flavorful it steals the show.
I discovered this frites method after far too many failed chips on stovetop oil. Now everyone begs for this at our house whenever we are celebrating something big.
Ingredients
- Rib-eye or sirloin steak: thick cut works best and you want good marbling for juiciness
- Sebago potatoes: large and floury so the fries become crisp
- Vegetable oil: use a neutral oil that can handle high heat
- Salt and pepper: go for flaky salt and fresh cracked pepper
- Lemon: brightens both the greens and the butter
- Watercress: pick fresh crisp bunches with bright green leaves
- Cultured butter: brings richness and a subtle tang to the butter
- Chives: fresh and finely chopped for punchy onion notes
- Parsley: brings a bit of herby freshness
- Dijon mustard: choose a smooth variety for the right balance of heat
- Noilly Pratt or any dry vermouth: gives a bit of French flair
- Garlic: fresh cloves nicely crushed for bold flavor
- Capers: for tangy savory pops
- Anchovies: use quality fillets for umami without any fishiness
- Lemon rind: zest only for fragrance and brightness
- Smoked paprika: adds gentle warmth choose a Spanish style if you like a smoky note
- Keen’s curry powder: just a touch for complexity and a nod to tradition
Step-by-Step Instructions
- Prep the Cafe de Paris Butter:
- Mix softened butter with chives parsley Dijon mustard vermouth garlic capers anchovy lemon rind smoked paprika and curry powder in a bowl until fully combined. You will want it soft the first time so you can easily spread it and any leftovers can be rolled into a log and frozen for later use.
- Make the Oven Frites:
- Heat your oven to 220 degrees Celsius fan forced. Place a heavy roasting pan in the oven with vegetable oil so it warms up. Peel and chop Sebago potatoes into chunky fries. Put these potatoes in a saucepan, cover with cold water, and bring to a boil. Cook for ten minutes exactly so they stay fluffy but hold their shape. Drain completely then return potatoes to the warm pot over low heat to steam dry for a minute. Place the lid on and give the pot a few solid shakes so their edges become rough. This step is your secret to maximum crispiness. Pour potatoes into heated roasting pan toss in oil and season with salt. Roast for around thirty minutes stirring now and then so each piece crisps up and turns golden.
- Cook the Steaks:
- Pat steaks dry then season well with salt and freshly ground pepper. Heat a heavy skillet until it is smoking hot. Add a little reserved oil then place steaks in carefully. Let them sear undisturbed until a deep golden crust forms underneath. Flip and cook until desired doneness. Remove from the pan and let the steaks rest for a few minutes. Just before serving you can briefly return them to the hot pan for that bistro finish.
- Serve and Assemble:
- Spread each steak with a thick slice of the Café de Paris butter while still hot so it melts beautifully over the top. Plate with a generous handful of crisp frites and dress fresh watercress with a squeeze of lemon juice for brightness.
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My favorite part is always the butter you can use any leftover on steamed veg or toss it with pasta for a quick luxurious meal. We once made a double batch just to have plenty on hand and the kids even begged for it on toast.
Storage tips
Let leftovers cool to room temperature before storing. The potatoes keep their best texture if you reheat them in the oven rather than microwave. Roll any unused Cafe de Paris butter into a log and wrap tightly in baking paper then freeze. Slice off coins as needed straight from the freezer.
Ingredient substitutions
If Sebago potatoes are unavailable try any large floury potato like Russet or Maris Piper for the right result. Flat-leaf parsley offers the best flavor but curly parsley works if needed. For a vegetarian version skip the anchovies and add an extra half teaspoon capers for depth.
Serving suggestions
Crisp watercress is the classic green but arugula or baby kale can step in when needed. Serve with a simple tomato salad or a glass of chilled dry rosé for a true bistro moment.
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Cultural and historical context
Steak frites is a French staple found in brasseries across Paris and beyond. The Cafe de Paris butter likely originated in Geneva Switzerland and is famous for its blend of herbs spices and anchovy that turn a simple steak into something extraordinary.
Recipe FAQs
- → How do I achieve crisp oven fries without deep frying?
Parboil potato chunks, shake to roughen edges, then roast at high heat with oil. Stir regularly for a golden, crisp finish.
- → What makes Cafe de Paris butter unique?
This butter blends herbs, Dijon, capers, anchovy, and aromatics, creating a complex, savory flavor for steak.
- → Can I use a different cut of steak?
Yes, both rib-eye and sirloin work well. Choose a well-marbled cut for tenderness and deep flavor.
- → How should I serve the dish?
Top resting steak with Cafe de Paris butter, serve alongside crisp potatoes and a generous handful of dressed watercress.
- → Is it possible to prepare the butter in advance?
Absolutely. The butter can be rolled into a log and frozen, ready to slice and serve as needed.