10 Ounce Steak And Fry Recipe

Bring to temperature & season

Remove the 10-ounce steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Season both sides generously with the measured kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Place a heavy skillet (cast-iron recommended) over high heat and let it get very hot for 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat the pan; it should shimmer and just begin to smoke.

Sear the steak

Add the steak to the hot pan away from you. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust (for medium-rare; adjust time slightly for thickness and desired doneness). Flip and sear the other side 2–3 minutes.

Baste and finish

Lower heat to medium-high. Add 1 tablespoon unsalted butter, the smashed garlic clove, and the herb sprig if using. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices for 1–2 minutes while cooking the steak to target doneness (aim for an internal temperature of 125–130°F / 52–54°C for medium-rare).

Rest

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–8 minutes so juices redistribute. While resting, reserve pan juices to spoon over when serving.

Slice and serve

Slice the steak against the grain if serving sliced. Spoon a little of the reserved butter-garlic pan juices over the slices. Garnish with chopped parsley if desired.

Prep potatoes

While the steak comes to room temperature, cut the scrubbed potatoes into 1/3"–1/2" thick sticks for fries. Rinse the cut fries under cold water until the water runs mostly clear to remove surface starch. Pat very dry with clean kitchen towels or paper towels (drying is crucial for crisp fries).

Par-cook (optional but recommended for crispness)

Two options: (A) Boil: Place fries in a pot of salted water, bring to a simmer and cook 3–4 minutes until just beginning to soften, then drain and dry. (B) Microwave: Spread in a single layer on a plate and microwave 2–3 minutes until slightly softened. Dry thoroughly after either method.

Pan-fry method

Heat a large skillet or frying pan over medium-high heat. Add 2–3 tablespoons vegetable oil and let it warm until shimmering but not smoking. Add fries in a single layer (work in batches if necessary). Cook undisturbed for 3–4 minutes to brown, then toss or flip and continue cooking 6–8 minutes, turning occasionally, until golden and crisp. Season immediately with kosher salt, black pepper, and smoked paprika while hot.

Oven-baked method

Preheat oven to 425°F (220°C). Toss dried fries with 2–3 tablespoons oil, salt, pepper, and smoked paprika. Spread on a rimmed baking sheet in a single layer. Roast for 20–30 minutes, turning once halfway through, until golden and crisp. Adjust time based on thickness and oven performance.

Keep warm

If fries finish before the steak, keep them warm in a low oven (200°F / 95°C) on a sheet pan, uncovered for up to 15–20 minutes so they remain crisp.

Plate the rested steak whole or sliced alongside a generous portion of fries. Spoon any reserved pan juices over the steak. Sprinkle chopped parsley over fries and steak if using. Serve immediately with steak sauce or ketchup on the side.