Steak & Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/3-inch to 1/2-inch matchstick fries for even cooking.

Place cut fries in a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch. If short on time, soak at least 20 minutes.

After soaking, drain and rinse the fries. Pat completely dry with clean kitchen towels or paper towels; moisture will cause oil splatter and reduce crispness.

Coat and season

Toss the dried fries with cornstarch, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp paprika (if using). Ensure even coating; the cornstarch gives extra crispness.

Cook (deep-fry method)

Heat vegetable oil in a deep pot or fryer to 325°F (approx. 165°C). Fry the potatoes in batches for 3–4 minutes until pale and just tender but not browned (first blanch). Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches, frying 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with a pinch of salt.

Cook (oven method)

Preheat oven to 425°F (220°C). Toss the coated fries with 2 tbs vegetable oil so they are evenly lightly coated. Spread in a single layer on a rimmed baking sheet with space between fries. Roast 25–35 minutes, turning halfway, until deep golden and crisp. Finish with additional salt to taste.

Bring to room temperature & season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 1 tbs olive oil, then season evenly with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Preheat pan

Heat a heavy-bottomed skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tbs olive oil and swirl to coat.

Sear steaks

Place steaks in the hot pan without overcrowding. Sear without moving for 2–3 minutes to develop a dark crust. Flip and sear the other side 2–3 minutes. For steaks about 1-inch thick, this typically yields medium-rare; adjust time for thickness and desired doneness.

Baste & finish

Reduce heat to medium-low. Add 2 tbs butter, crushed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly for 1–2 minutes to finish cooking and flavor the meat. Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute before slicing.

Optional sauce

Whisk together Worcestershire, Dijon, soy sauce, and honey in the hot pan left from cooking (off heat) or in a small bowl. Spoon over sliced steak or serve on the side.

Serve sliced steak alongside fries with lemon wedges if desired.

Slice steaks against the grain into 1/4-inch slices. Arrange on a warm plate beside a generous portion of fries.

Sprinkle any finishing salt or additional cracked black pepper on the steak. Offer the optional steak sauce and lemon wedges on the side.