Steak And Fries Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/3–1/2-inch thick sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch.

Dry and coat

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. If using cornstarch, toss the dried fries with 2 tsp cornstarch until lightly dusted; this helps create extra crispiness.

First fry (blanch)

In a heavy pot or deep fryer, heat oil to 300°F (150°C). Working in batches, fry potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool while you cook steaks or chill for more crispness.

Final fry

Heat oil to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels, immediately season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tossing to coat.

Make butter

While fries soak or steaks rest, combine 8 tbs softened unsalted butter, 2 tbs chopped parsley, 1 tbs chopped chives, 2 tsp minced garlic, 1 tsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp hot sauce (optional) in a bowl. Mix thoroughly until smooth and homogenous.

Shape and chill (optional)

For presentation, transfer cowboy butter to plastic wrap, form into a log, wrap tightly and chill 20–30 minutes to firm. Alternatively keep at room temperature for immediate melting onto steaks.

Bring steak to room temperature & season

Pat steaks dry with paper towels. Let sit at room temperature 30–45 minutes. Generously season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over high heat until very hot, or preheat grill to high. Add 2 tbs neutral oil to the pan and heat until shimmering but not smoking.

Sear steaks

Place steaks in the hot pan and sear without moving for 2.5–3.5 minutes until a deep brown crust forms. Flip and add 2 tbs unsalted butter, 2 crushed garlic cloves and the herb sprigs to the pan.

Baste and finish

Tilt the pan slightly and use a spoon to baste the steaks with the melted butter, garlic and herb-infused juices for another 2.5–4 minutes, or until steaks reach desired doneness (internal temps: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium). For thicker steaks, finish in a 400°F oven for a few minutes after searing.

Rest steaks

Transfer steaks to a cutting board and let rest 5–10 minutes. While hot, top each steak with a generous slice or dollop (about 2 tbs) of cowboy butter to melt into the meat.

Plate fries alongside the steaks. Sprinkle flaky sea salt over steaks and fries if desired and garnish with 1 tbs chopped fresh parsley. Serve immediately so the cowboy butter is melted and fries are hot and crisp.