Whenever I see Steak Frites on the menu at a restaurant, it’s my order! However, sometimes it can be a gamble with steak frites when we’re out to eat. I was recently with a work colleague at a restaurant where he placed an order for steak frites and they severely overcooked the steak! Like, he said he had shoes in his closet that were more tender than that steak! And the fries were, well, not fresh cut, let’s put it that way! Steak Frites is actually very easy to make at home and a perfect choice for a Friday night to put the week behind us! I shook myself the most perfect dirty martini and got to work on this super easy dinner! I started by seasoning my steak VERY liberally with sea salt, 16 mesh black pepper and granulated garlic. I wanted a nice pepper crust for my steak. Don’t hesitate to use a heavy hand. I then sliced about 4 nice sized russet potatoes for my frites. This dinner cooked up to perfection and it’s one we will definitely be making at home again and again!
Steak Frites
2
servings30
minutes15
minutesIngredients
2 2 Thick Cut, New York Strip Steaks
Salt, Pepper & Garlic Powder to taste
2-4 2-4 Russet Potatoes, Washed and Sliced
Peanut or Canola Oil for Frying
1 1 Lemon
Directions
- To begin, preheat peanut or canola oil to 375 in a deep dutch oven or a deep fryer and slice your potatoes. Soak your potatoes in salted water to draw out the starch for 30 minutes. It’s very important to dry your potatoes once you remove them from the water and before you put them in the hot oil. Wet potatoes and hot oil are NOT a good combination.
- While your oil is heating and fries are soaking, season your steak liberally and rest on the counter for at least 30-45 minutes to bring it to room temperature
- Preheat a grill or cast iron pan to 400 and sear your steak on either side for about 1 and 1/2 to 2 minutes per side. Reduce heat and continue to grill until internal temp reaches 130 for medium rare. Pull your steak and rest on a cutting board for at least 10 minutes to allow the juices to redistribute back in the steak, then slice to plate. While your steak is resting, slice your lemon in half and grill to just loosen the juice and get char marks. Squeeze your lemon over the sliced steak. It provides an incredible flavor pairing with the rich steak!
- Fry your potatoes in batches, ensuring you don’t overcrowd the pot or basket. It takes about 5 minutes per batch. Remove fries and place in a paper towel lined dish. Salt your fries and toss to coat
- Serve your fries with your favorite dipping sauce, pour yourself a good glass of red wine and DIVE IN!
Notes
- I had some black truffle oil and shaved parmesan cheese that I added to my frites to elevate the flavors and it was D to the LISH! Carl preferred his just dipped in good ole’ Whataburger spicy ketchup and I can’t argue with that method either!