top sirlion steak in a chopping board

Steak Frites with Sauce Diane

Written by Jason McKinney on

Last Updated on January 10, 2025

Think classic steak and fries but elevated! Steak Frites with Sauce Diane brings together tender, perfectly seared sirloin with crispy, golden frites. Toss in a rich, creamy sauce made with Scotch, Dijon, and Worcestershire, and you’ve got a flavor-packed meal that’s both comforting and refined. Ideal for date nights, dinner parties, or whenever you’re craving something a little extra special. This is steak night done right!

top sirlion steak in a chopping board with Cocktail

Steak Frites with Sauce Diane

This Steak Frites with Sauce Diane takes a classic bistro favorite and turns it into an irresistible feast. Perfectly seared sirloin topped with a rich, creamy sauce made from Scotch, Dijon, and Worcestershire, paired with crispy, golden fries for the ultimate sweet, savory, and indulgent bite. Whether you're serving it fresh off the stove or reheating leftovers, this dish is sure to impress every time!
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Protein: Beef
Cut: Top Sirloin Steak
Course: Main Course
Prep Time: 3 hours 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 2

Ingredients

  • 2 ButcherBox top sirloin steaks
  • 2 Russet potatoes
  • 1/4 cup Cup grapeseed oil
  • kosher salt to taste
  • shallot
  • bunch chives
  • 3 sprigs thyme
  • 2 tbsp unsalted butter
  • clove garlic
  • black pepper to taste

For Sauce Diane

  • 2 tbsp Scotch (Bruichladdich The Classic Laddie)
  • 1/2 cup cream
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce

Instructions

Preparation

  • 15 minutes before cooking, remove the steak from its packaging and set it on a paper towel-lined plate. Set aside at room temperature to temper.
  • Preheat your oven to 375°F.
  • Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.
  • Transfer to a mixing bowl along with half of the oil and a pinch of salt. Toss to coat.
  • Spray the lined sheet trays with pan spray. Line the steak fries on the trays, leaving space between each fry.
  • Transfer to the oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total.
  • Peel and finely mince the shallot. Slice the chives.

How to Cook

  • Season the steak with salt.
  • Heat a large saute pan over high heat. Add the remaining oil to the preheated pan.
  • Just before the oil begins smoking, add the steaks and sear over high heat, flipping every 30 seconds or so until cooked to your desired doneness, about 2-3 minutes for a solid medium-rare.
  • Add the butter. Smash the garlic clove and add it to the pan, along with the thyme. Use a large metal spoon to baste.
  • Transfer the steaks to a cutting board to rest, topped with the garlic and thyme.
  • Return the pan to medium-high heat. Add the minced shallot and lightly saute. Season with a pinch of salt.
  • Add the Scotch and flambé!!
  • Add the Sauce Diane and bring to a boil. Turn the heat off and whisk in the sliced chives. Taste and adjust the seasoning with salt and black pepper.
  • Remove the steak fries from the oven.
  • Carve the steaks and plate them alongside a pile of frites, topped with that delicious Sauce Diane. Dig in!!!
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Michelin-trained and meat-obsessed, Chef Jason McKinney is all about bold flavors, fire, and making cooking crazy delicious. With a background in fine dining and a passion for hospitality, he’s dedicated to bringing people together through unforgettable culinary experiences, education, and high-quality ingredients. When he’s not leading ButcherBox cooking classes or perfecting the perfect steak, he’s training for his annual Ironman—because balance, right?

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