Garlic Chili Butter Steak Frites: Crispy Fries & Juicy Steak

Why You’ll Love Steak Frites with Garlic Chili Butter

This version focuses on two simple stars: juicy ribeye caps and perfectly crisp fries. Ribeye caps (spinalis) are the most tender, flavorful part of the ribeye. Rolling two caps together makes a larger, attractive pinwheel steak that grills beautifully and slices into neat portions.

The fries are double-fried in beef tallow for deep flavor and outstanding texture — crisp outside, tender inside — and finished with a bright, garlicky chili butter that brings heat, acidity and herb freshness. It’s an easy recipe that feels special, perfect for date night, a celebration, or any weeknight you want to elevate.

Steak Frites With Garlic Chili Butter Ingredients

Prep about 15 minutes, cook about 1 hour total. Serves 4.

• Steak: 2 ribeye caps, kosher salt, canola oil (or a neutral oil) for searing.
• Fries: 2–3 russet potatoes, frying oil (or beef tallow), kosher salt.
• Garlic chili butter: 1/2 cup clarified butter, about 2½ tablespoons minced garlic, 1 tablespoon red chili flakes, 1 tablespoon chopped parsley, juice of 1 lemon, kosher salt to taste.

How to Make Steak Frites With Garlic Chili Butter

The Prep

Slice the potatoes into even fries and soak them in ice cold water for at least 15–30 minutes; this removes excess starch and helps achieve crispiness. While the fries soak, lay the ribeye caps side-by-side with one end overlapping, then roll them together into a pinwheel. Secure with butcher’s twine in two or three places and slice between ties to create individual steaks. Season generously with kosher salt and let them rest at room temperature while you heat your grill.

Preheat the grill to medium-high, around 375°F (190°C) for direct grilling. Heat your frying oil or beef tallow in a deep pot to about 350°F (175°C) for the first fry.

The French Fries

Drain and dry the soaked potato sticks thoroughly before frying. Fry in batches so you don’t overcrowd the pot. First fry: 3–4 minutes at 350°F to cook through without browning. Remove and let cool on a wire rack or paper towels for a few minutes.

Increase oil temperature slightly for the second fry, or return to the same 350°F if preferred, and fry again in batches until golden brown, about 4–5 minutes. Drain on paper towels, season with kosher salt, and keep warm while you finish steaks and sauce. The double-fry technique yields fries that are crisp outside and soft inside.

More Crazy good Fry recipes

Peppercorn Herb Steak and Fries

Californian Steak Sandwich

Grilled Ribeye with Beef Tallow Fries

The Steaks, Sauce and Serving

Grill the steaks over direct medium-high heat, checking with a meat thermometer. Aim for about 120°F internal for medium-rare; total time will vary but expect roughly 10–18 minutes depending on thickness. Sear to develop a good crust, flipping every 3–4 minutes to build even color, then remove and rest the steaks for about 10 minutes.

For the garlic chili butter: melt clarified butter in a skillet over medium-high heat. Add minced garlic and cook until golden and fragrant, about 5–8 minutes. Stir in red chili flakes and lemon juice, then remove from heat and let the mixture sit for a couple of minutes. Add chopped parsley and salt to taste.

Toss the cooked fries with some of the garlic chili butter so they’re evenly coated. Slice the rested steaks, sprinkle everything with a little extra parsley and flaky salt, plate the steaks with the fries, and serve immediately.

Enjoy your Steak Frites with Garlic Chili Butter.