Gordon Ramsay Steak Frites Recipe

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If you’ve ever watched Gordon Ramsay carve into a perfectly cooked steak and thought, “I wish I could make that at home,” you’re exactly where I was not too long ago. Gordon Ramsay Steak Frites might sound like something you only order at a fancy brasserie, but Ramsay’s approach breaks it down into a recipe that’s surprisingly doable in a home kitchen—yours and mine.

You don’t need a professional range or a brigade of sous-chefs. If you’ve got a decent pan, some patience, and the willingness to crank up the heat a bit, you can plate up steak frites that feel restaurant-worthy. By the end of this recipe, you’ll know exactly how to: season like Ramsay, sear without fear, and turn a humble potato into the kind of crispy frites you’d happily pay for.

How to make Gordon Ramsay Steak Frites

Gordon Ramsay Steak Frites is Gordon Ramsay’s version of the classic French dish steak frites, consisting of a pan-seared or grilled steak served with crispy French fries, often accompanied by a flavorful sauce such as peppercorn or béarnaise.

Ingredients

For the Steak:

• 2 high-quality steaks (ribeye, sirloin, or filet mignon – about 1-1.5 inches thick)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, smashed (skins on)
• A few sprigs of fresh thyme
• A few sprigs of fresh rosemary
• Salt and freshly ground black pepper

For the Frites (Fries):

• 4 large russet potatoes (or any starchy potato)
• 4 cups vegetable oil (or any neutral oil for frying)
• Salt to taste

For the Pan Sauce (optional but highly recommended):

• 1 small shallot, finely diced
• ½ cup red wine (or beef stock if avoiding wine)
• ½ cup heavy cream (optional, for a cream-based sauce)
• 1 tablespoon Dijon mustard
• 1 tablespoon unsalted butter

Instructions

Step 1: Prepare the Fries (Frites)

1. Peel and Cut Potatoes: Peel the potatoes and cut them into thin matchstick shapes, about 1/4 inch thick, for the perfect “frites” size.
2. Rinse and Soak: Rinse the cut potatoes under cold water to remove excess starch. Then, soak them in a bowl of cold water for 30 minutes. This helps achieve maximum crispness.
3. First Fry: Drain and thoroughly dry the potatoes with a clean kitchen towel. Heat the vegetable oil in a deep pot or fryer to 275°F (135°C). Fry the potatoes in batches for 4-5 minutes, just until they are soft but not browned. Remove and drain on a paper towel-lined tray.
4. Second Fry: Increase the heat of the oil to 375°F (190°C). Fry the potatoes again in batches until golden and crisp, about 2-3 minutes. Drain on paper towels and sprinkle with salt to taste.

Step 2: Cook the Steak

1. Bring Steak to Room Temperature: Remove the steaks from the refrigerator about 30 minutes before cooking. This ensures even cooking. Pat them dry with paper towels.
2. Season Generously: Liberally season both sides with salt and freshly ground black pepper. You want a good crust to form during searing.
3. Heat the Pan: Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add olive oil and swirl it to coat the pan.
4. Sear the Steaks: Place the steaks in the pan and let them sear without moving for 2-3 minutes. Flip and sear the other side for another 2-3 minutes.
5. Add Flavor: Lower the heat slightly and add butter, smashed garlic, rosemary, and thyme to the pan. Tilt the pan and use a spoon to baste the steaks continuously with the butter and herbs for about 1-2 minutes.
6. Cook to Desired Doneness: Use a meat thermometer to check the internal temperature:
   • Rare: 120–125°F (49–52°C)
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
7. Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes. Resting allows the juices to redistribute.

Step 3: Make the Pan Sauce (Optional)

1. Sauté the Shallots: After removing the steaks, lower the heat and add finely diced shallots to the skillet with the leftover drippings. Sauté until softened, about 2 minutes.
2. Deglaze the Pan: Add red wine (or beef stock) to the pan, scraping up any browned bits at the bottom. Simmer until reduced by half.
3. Finish the Sauce: Stir in Dijon mustard and a pat of butter for richness. For a creamier sauce, add the heavy cream at this stage and let it thicken slightly. Season with salt and pepper to taste.

Step 4: Assemble and Serve

1. Slice the rested steak against the grain for tenderness, or leave it whole if preferred.
2. Arrange the steak on a plate next to a generous mound of crispy frites.
3. Drizzle the pan sauce over the steak (chef’s kiss). Serve immediately with your favorite side salad or roasted vegetables if desired.

Tips for the Perfect Gordon Ramsay Steak Frites

• Use a Meat Thermometer: This takes all the guesswork out of ensuring you cook your steak to the perfect doneness.
• Double Fry the Frites: The first fry cooks the potatoes; the second creates the golden, crispy exterior. Don’t skip this step!
• Don’t Overcrowd the Pan: Whether frying potatoes or searing steak, give each piece space for the best results.
• Rest Your Steak: This is crucial for keeping the juices inside the meat rather than spilling out when you cut into it.

What to serve with

While Gordon Ramsay Steak Frites is a stunning dish on its own, pairing it with complementary sides and accompaniments can elevate your dining experience even further.

A) Bearnaise Sauce

A rich and creamy béarnaise sauce perfectly complements the steak and fries. Its tangy, herbaceous flavor (thanks to tarragon and vinegar) cuts through the richness of the steak and adds a luxurious touch.

B) Garlic Aioli for the Frites

Frites are even more irresistible when dipped in creamy garlic aioli. This garlicky and tangy sauce adds additional depth to the fries, making them feel like an upscale brasserie treat.

C) Chimichurri Sauce

For a fresher, herb-forward twist, serve chimichurri—a mixture of parsley, garlic, red wine vinegar, and olive oil. The brightness of the sauce pairs amazingly with the charred and buttery Gordon Ramsay Steak Frites.

Ingredients Substitutes

If you’re planning to make Gordon Ramsay Steak Frites but don’t have all the specific ingredients on hand, don’t worry!

1. Steak Substitutes

Gordon Ramsay typically recommends premium cuts of beef like ribeye, sirloin, or filet mignon for steak frites. But these cuts can be expensive or unavailable depending on where you live. Here are some alternatives:

• Ribeye Substitute: If ribeye isn’t available, opt for strip steak (New York strip) or a delmonico steak. Both have great marbling and rich flavor.
• Filet Mignon Substitute: For a more affordable option than filet mignon, try top sirloin steak, which is lean yet tender. You can tenderize the cut with a meat mallet if necessary.
• Budget-Friendly Substitutes: Cuts like flank steak, skirt steak, or flat iron steak are less expensive and highly flavorful. Just be sure to marinate these cuts before cooking and slice thinly against the grain to maximize tenderness.
• Non-Beef Option: For a healthier take or dietary preference, pork chops, chicken breast, or a thick portobello mushroom (for vegetarians) can be used as a steak substitute. Cook them using a similar searing technique.

2. Potato Substitutes for Frites

Gordon Ramsay Steak Frites are traditionally made with starchy russet potatoes, but there are plenty of alternatives:

• Yukon Gold Potatoes: These have slightly less starch than russets but can still crisp up beautifully. Their buttery flavor adds richness to the dish.
• Sweet Potatoes: For a unique twist, use sweet potatoes. They’re naturally sweet, crisp well (especially if you toss them with cornstarch before frying), and bring a vibrant orange hue to the plate.
• Frozen French Fries: Short on time? High-quality frozen French fries will work in a pinch. Bake or air-fry them to get the desired crispiness.
• Vegetable Alternative: If you want a lighter or non-carb option, use parsnips, carrots, or zucchini sticks sliced thinly and baked or fried for a unique take on frites.

3. Olive Oil Substitutes

Olive oil is used to sear the steak, but other oils work just as well:

• Canola or Vegetable Oil: Both have high smoke points and are neutral in flavor, making them excellent choices for searing steak.
• Avocado Oil: A healthier option with a high smoke point and mild flavor that works well for both frying and cooking.
• Ghee or Clarified Butter: Ghee has a high smoke point and a buttery flavor that enhances the richness of the steak.

4. Butter Substitutes

Butter is used for basting the steak to enhance flavor. Here are some alternatives:

• Ghee: A great substitute for butter since it handles high heat better while still delivering a rich, buttery flavor.
• Plant-Based Butter: If you’re making this dish dairy-free, use a vegan butter substitute or a coconut oil-based product for basting. A small amount of coconut oil, if used with herbs, can also mimic the butter’s richness.

5. Fresh Herb Substitutes (Thyme and Rosemary)

Fresh thyme and rosemary give the steak its aromatic profile. If you don’t have them, try these substitutes:

• Dried Herbs: Dried thyme and rosemary can be substituted if fresh ones aren’t available. Just use about 1/3 of the amount since dried herbs are more concentrated.
• Parsley and Oregano: These herbs will provide a more earthy, slightly different flavor, but they work well in the absence of thyme and rosemary.
• Bay Leaf: A bay leaf added to the butter during basting can bring a subtle depth of flavor.

Final Thoughts

Rich, indulgent, and bursting with flavor, Gordon Ramsay Steak Frites is the perfect meal for a special occasion—or just when you feel like treating yourself to a restaurant-quality dish at home.

More Steak Recipes:

• Gordon Ramsay Cast Iron Steak Recipe
• Gordon Ramsay Steak Diane Recipe