Steak And Fries Recipe

Cut and soak

Wash and peel (optional) the potatoes. Cut into 1/4 to 1/3-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps them crisp).

Dry

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry—any surface moisture will cause oil splatter and reduce crispness.

Cook (frying method)

Heat 2 cups vegetable oil in a deep pot to 325°F (160°C). Working in batches, blanch the fries for 3–4 minutes until softened but not browned. Remove with a slotted spoon to a tray and let cool. Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp paprika (if using).

Cook (oven method)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 2–3 tbs olive oil (use from the listed oil quantity as desired), 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika. Spread in a single layer on a baking sheet lined with parchment. Bake 20–25 minutes, flipping halfway, until golden and crisp. Adjust seasoning after baking.

Bring to room temperature and season

Remove the 6 oz steak from the refrigerator about 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl. When oil is shimmering, add the steak. Sear without moving for 2–3 minutes until a brown crust forms. Flip the steak and add 1 tbs butter, crushed garlic clove and the optional herb sprig to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steak repeatedly for 1.5–3 minutes, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare or longer for desired doneness.

Rest

Remove the steak to a cutting board and let rest for 5–7 minutes. Resting lets juices redistribute and ensures a juicier steak.

Slice and glaze

If serving sliced, cut the steak against the grain. Brush or spoon 2–3 tbs of the BBQ sauce over the steak right before serving, or serve the BBQ sauce on the side for dipping.

If your BBQ sauce is very thick or you prefer a thinner glaze, stir 1 tsp apple cider vinegar into 1/4 cup BBQ sauce to taste. Warm the sauce gently in a small saucepan or microwave for 20–30 seconds before brushing on the steak.

Plate the rested steak with a portion of fries. Sprinkle chopped parsley over fries or steak if using, and serve with a lemon wedge on the side if desired.