Beef Steak with Fries (Printable)
Tender pan-seared beef paired with golden, crispy fries for a satisfying meal.
# What You'll Need:
→ Steak
01 - 2 beef steaks (ribeye, sirloin, or fillet, approximately 7 oz each)
02 - 1 tbsp olive oil
03 - 1 tsp coarse sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tbsp unsalted butter
06 - 2 garlic cloves, lightly crushed
07 - 2 sprigs fresh thyme or rosemary (optional)
→ Fries
08 - 3 large russet potatoes
09 - 2 tbsp vegetable oil (for tossing)
10 - ½ tsp sea salt
11 - ¼ tsp ground black pepper
→ Garnish
12 - Fresh chopped parsley (optional)
# How-To Steps:
01 - Set the oven to 430°F to prepare for baking the fries.
02 - Peel if desired and cut russet potatoes into ⅓ inch thick strips. Rinse thoroughly under cold water and dry completely.
03 - Toss the cut potatoes with vegetable oil, sea salt, and black pepper until evenly coated. Arrange in a single layer on a baking sheet lined with parchment.
04 - Bake in the preheated oven for 25 to 30 minutes, flipping halfway through, until the fries are golden and crisp.
05 - Pat steaks dry with paper towels. Rub both sides evenly with olive oil, sea salt, and black pepper.
06 - Heat a heavy skillet or grill pan over high heat until smoking hot. Add steaks and sear for 2 to 3 minutes per side for medium-rare, adjusting time for preferred doneness.
07 - In the final minute, add butter, crushed garlic, and herbs to the pan. Continuously spoon melted butter over the steaks to enhance flavor.
08 - Remove steaks from heat and let rest for 5 minutes to retain juices.
09 - Serve the rested steaks alongside the golden fries, garnished with fresh parsley if preferred.
# Expert Suggestions:
01 -
- The steak comes out impossibly tender with a golden crust because you're not fussing with it—just searing and letting it do its thing.
- Your fries turn out genuinely crispy outside and fluffy inside, not limp or greasy like I used to make them.
- It feels fancy enough for impressing someone but honest enough to make on a random Tuesday.
02 -
- Don't salt your potatoes until right before baking, or they'll release moisture and become soggy instead of crispy.
- The steak will continue cooking slightly while it rests, so if you want medium-rare, pull it off when it still looks a touch underdone in the center.
- Overcrowding the pan with steaks causes them to steam instead of sear—cook them one at a time if your pan isn't large enough.
03 -
- Bring your steaks to room temperature for 10 to 15 minutes before cooking—cold meat won't sear properly and will cook unevenly inside.
- Invest in a meat thermometer if you're uncertain; 49°C for rare, 54°C for medium-rare, 60°C for medium, and it takes the guesswork out entirely.