Ranch Hand Steak Frites Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2-inch sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

After soaking, drain and rinse the fries, then pat completely dry with clean kitchen towels or paper towels.

Coat with cornstarch

Toss the dried potato sticks with 2 tablespoons cornstarch until lightly and evenly coated. This creates a extra-crispy exterior.

First cook (if frying) or roast setup (if oven)

For frying: heat vegetable oil in a deep pot or fryer to 325°F (medium heat). Fry the coated fries in batches for 3–4 minutes until softened but not browned. Remove to a wire rack. For oven method: preheat oven to 425°F (220°C), toss coated fries with 2 tablespoons oil, spread on a lined baking sheet, and roast 15 minutes, turning once, until pale and tender.

Finish crisping

For frying: increase oil to 375°F and fry batches 1–2 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 teaspoon kosher salt and 1 teaspoon black pepper. For oven: increase temperature to 450°F (230°C), drizzle or spray remaining oil and roast another 8–12 minutes, turning once, until deep golden and crisp. Season with salt and pepper.

Melt 4 tablespoons unsalted butter in a small saucepan over low heat until just melted and slightly foamy. Remove from heat and let cool for 1 minute.

Whisk together mayonnaise, buttermilk, dried parsley, dried dill, garlic powder, onion powder, lemon juice, hot sauce, and 1/2 teaspoon salt in a small bowl until smooth.

Slowly whisk the warm melted butter into the mayonnaise mixture in a thin stream to create a silky, emulsified ranch-butter sauce. Stir in finely chopped chives. Taste and adjust seasoning (add more lemon or salt if desired). Keep warm at room temperature; do not reheat vigorously or the emulsion may break.

About 45 minutes before cooking, remove steaks from the refrigerator to bring them to room temperature. Pat dry with paper towels.

Season both sides of the steaks evenly with 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Lightly rub 2 tablespoons olive oil over both sides to help the seasoning adhere.

Sear and baste

Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add 2 tablespoons unsalted butter. When butter foams, add steaks and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and add the rosemary sprigs and crushed garlic cloves to the pan. Reduce heat to medium-high and cook an additional 2–3 minutes for medium-rare (adjust time for thickness and desired doneness). During the last 1–2 minutes, tilt the pan and spoon the melted butter and pan juices over the steaks repeatedly to baste and infuse flavor.

Use an instant-read thermometer to check doneness: 125°F for rare, 130–135°F for medium-rare, 140°F for medium. Remove steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes to redistribute juices.

Slice steaks against the grain into thick slices. Spoon a little of the ranch-butter sauce over the slices or serve sauce on the side for dipping.

Arrange a generous portion of frites on each plate, place sliced steak alongside, and drizzle or serve the ranch-style butter sauce with the steak. Garnish fries and steak with chopped parsley and serve lemon wedges on the side to brighten flavors.