Beef Steak with Fries

There's something about the sizzle of a steak hitting a scorching hot pan that stops you mid-conversation—it demands your full attention. I learned to make this dish on a Wednesday evening when my roommate mentioned craving something restaurant-quality but simpler, and I realized that juicy steak with crispy fries didn't require fancy technique, just confidence and respect for the ingredients. The smell alone tells you when everything's aligned: butter and garlic mingling with that caramelized crust. Now it's become the meal I make when I want to feel like I've actually cooked something.

I remember plating this for friends who arrived unannounced on a Saturday afternoon, expecting leftovers, and their faces when they realized I'd just made restaurant food at home in under 45 minutes. That's when I understood the real magic of this dish—it's not complicated, but it feels generous.

Ingredients

• Beef steaks (ribeye, sirloin, or fillet, 200 g each): The cut you choose matters more than the price—marbling (those white lines of fat) is your friend because it melts during searing and keeps the meat juicy.
• Olive oil: Use something mid-range here, not your best stuff; high heat will scorch the delicate notes anyway.
• Coarse sea salt and freshly ground black pepper: These aren't just garnish—salt draws out the meat's own flavor, and fresh pepper tastes nothing like the dusty bottled kind.
• Unsalted butter: Butter burns differently than oil, so add it at the end and it becomes liquid gold spooned over the steak.
• Garlic cloves and fresh thyme or rosemary: These are optional but they transform the last minute of cooking into something aromatic and purposeful.
• Russet potatoes: Starchy potatoes crisp better than waxy ones—I learned this the hard way after a batch turned out soft in the middle.
• Vegetable oil: Neutral and high-heat friendly, which is exactly what you need for fries that don't absorb grease.

Instructions

Heat your oven and prepare the fries first:

Get the oven to 220°C before you do anything else because by the time you've cut and dried the potatoes, it'll be ready. Peel them if you like (I usually don't, for texture), cut them into 1 cm sticks, and rinse them under cold water—this removes starch and prevents them from sticking together.

Dry the potatoes with obsessive attention:

Wet potatoes won't crisp, they'll steam. Pat them with paper towels like you're handling something precious. Toss with oil, salt, and pepper, then spread in a single layer on a parchment-lined sheet.

Get the fries in the oven:

They need 25 to 30 minutes, flipped halfway through. Set a timer so you don't forget.

Prep the steaks while the fries cook:

Pat them dry—this is key—then rub generously with olive oil, salt, and pepper on both sides. Let them sit at room temperature for a few minutes so they cook evenly.

Heat your pan until it's almost smoking:

High heat is non-negotiable here. Use a heavy skillet or grill pan and let it get properly hot; you'll know it's ready when a drop of water sizzles and vanishes instantly.

Sear the steaks with confidence:

Place them in the hot pan and resist the urge to move them. Let them sit for 2 to 3 minutes per side for medium-rare, creating that deeply caramelized crust. The steak will release naturally when it's ready to flip.

Finish with butter and herbs in the final minute:

Add butter, crushed garlic, and fresh herbs to the pan and tilt it so the foaming butter bathes the steak. This sounds dramatic but it makes all the difference.

Let the steak rest before serving:

Remove it to a plate and leave it alone for 5 minutes—this allows the juices to redistribute instead of running all over your plate.

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There's a moment when you plate this—golden fries piled high next to a steak still glistening with butter and herbs—where you realize you've made something that tastes like care. That moment never gets old.

The Secret to Crispy Fries

If you have 30 minutes, soak the cut potatoes in cold water after rinsing them—this removes more starch and gives you fries with a shatteringly crisp exterior. I started doing this after my first batch came out limp, and it changed everything. The extra step feels small but the difference is noticeable. Pat them very dry after soaking, or all your work disappears.

Steak Doneness Guide

Searing time determines how your steak turns out inside, and it's worth knowing what you're aiming for before you start. Rare and blue rare are 1 to 2 minutes per side, medium-rare (the sweet spot) is 2 to 3 minutes, medium is 3 to 4 minutes, and anything beyond that starts losing the tenderness that makes steak worth cooking. The flesh should feel like the fleshy part of your hand under your thumb when relaxed for rare, or under your index finger for medium-rare—it's not foolproof but it's faster than constantly cutting to check.

Building a Complete Meal

Steak and fries is already satisfying, but it becomes a proper dinner with just one more component. A simple green salad with lemon vinaigrette cuts through the richness, or roasted vegetables like asparagus or Brussels sprouts add color and nutrition without extra fuss. Red wine is the expected pairing and for good reason—the tannins complement the beef beautifully. If you're serving this to others, a fresh crusty bread to soak up any pan juices is always appreciated, and fresh parsley scattered over everything is the final touch that makes it look intentional.

• A light salad with vinaigrette balances the richness without overshadowing the steak.
• Good bread turns the pan juices into part of the meal, not waste.
• Fresh parsley costs almost nothing but makes the whole plate feel finished.

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This dish teaches you that restaurant-quality food isn't about complexity—it's about respecting good ingredients and giving them the heat and time they need. Make it once and you'll make it again.

Recipe Questions & Answers

→ How do I achieve a juicy steak?

Ensure the steak is patted dry, seasoned well, and cooked on a very hot skillet. Sear each side for a few minutes and let it rest to retain juices.

→ What is the best way to get crispy fries?

Soak cut potatoes in cold water to remove excess starch, dry thoroughly, toss with oil and seasoning, and bake on a lined sheet until golden and crisp.

→ Can I use different herbs for the steak?

Yes, fresh thyme or rosemary add great aroma, but you can substitute with dried herbs or omit if preferred.

→ How long should the steak rest after cooking?

Rest the steak for about 5 minutes after cooking to allow juices to redistribute, ensuring tenderness.

→ Is olive oil or butter better for cooking the steak?

Olive oil is used for searing due to its higher smoke point, while butter is added at the end for extra richness and flavor.