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Steak Frites
The dish is simple yet delicious, and it's easy to make at home with a few basic ingredients.
Course
dinner
Cuisine
French
Keyword
Russet potatoes, steak
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
2
Author
Corrie
Ingredients
Steak of choice
ribeye, New York strip, or filet mignon
2
large Russet potatoes
peeled and cut into ¼-inch thick fries
Oil for frying
vegetable, canola, or peanut oil
Salt and freshly ground black pepper
Instructions
Bring the steak to room temperature and season generously with salt and pepper.
Heat a skillet or grill to high heat and cook the steak to desired doneness, using a meat thermometer to check.
Allow the steak to rest for a few minutes before slicing.
In a deep-fryer or large heavy pot, heat the oil to 325°F.
Fry the potatoes in batches until lightly golden, then remove and drain on paper towels.
Increase the oil temperature to 375°F and fry the potatoes again until crispy and golden brown.
Season the fries with salt and serve alongside the steak.
Notes
Make sure the steak is at room temperature before cooking for even results.
Pat the potatoes dry after cutting to ensure crispiness.
Use a meat thermometer to check the steak for desired doneness.
Rest the steak for a few minutes before cutting to retain juiciness.
Double-fry the potatoes for extra-crispy frites.