Ingredients
Scale
For the Steak:
- 2 ribeye, New York strip, or hanger steaks
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
For the French Fries:
- 4 large Russet potatoes, peeled and cut into thin fries
- 4 cups vegetable oil (or duck fat/beef tallow for extra flavor)
- 1 tsp salt
- ½ tsp black pepper
Optional Sauces:
- Béarnaise sauce
- Peppercorn sauce
- Garlic herb butter
- Dijon mustard
Instructions
- Prepare the Fries: Soak cut potatoes in cold water for 30 minutes to remove starch. Pat dry completely.
- First Fry (Low Temperature): Heat oil to 325°F (163°C). Fry potatoes in small batches for 5 minutes, then drain on paper towels.
- Cook the Steak: Season steak with salt and black pepper. Sear in a hot cast-iron skillet with butter, garlic, and thyme. Cook to desired doneness (refer to steak temperature guide). Let the steak rest for 5-10 minutes before slicing.
- Second Fry (High Temperature for Crispiness): Increase oil temp to 375°F (190°C). Fry potatoes again for 3-4 minutes until golden brown. Drain and season with salt.
- Serve & Enjoy: Plate the steak with crispy fries. Add Béarnaise sauce, garlic butter, or Dijon mustard for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared & Fried
- Cuisine: French
Keywords: Steak Frites, French steak and fries, classic bistro dish, crispy fries, best steak recipe