Steak & Fries Recipe

Marinate

Place the steak tips in a bowl or zip-top bag. Add 2 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, minced garlic, lemon juice, 1 tsp freshly ground black pepper, 1 tsp kosher salt, and chopped thyme/rosemary if using. Toss to coat, seal, and marinate in the refrigerator for 30 minutes to 2 hours (30 minutes for quick flavor, up to 2 hours for deeper flavor).

Bring to room temperature

Remove the marinated steak tips from the refrigerator 20–30 minutes before cooking so they come closer to room temperature for more even grilling.

Preheat grill or pan

Preheat a grill or heavy skillet (cast iron recommended) over medium-high heat until very hot (about 5–8 minutes). If using a skillet, add 1 tbs olive oil and heat until shimmering.

Cook steak tips

Pat the steak tips slightly dry with paper towels to ensure good sear. Place steak tips on the hot grill or in the skillet in a single layer without crowding. Sear 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 3–4 minutes per side for medium. If using a grill, rotate as needed for even char. Do not move the pieces too often to allow a crust to form.

Finish and rest

In the last 30–60 seconds of cooking, add 1 tbs butter over the steak tips (optional) and spoon melted butter over the meat to glaze. Transfer steak tips to a plate, tent loosely with foil, and let rest 5–7 minutes to allow juices to redistribute. Reserve any pan juices for serving.

After resting, slice larger pieces if desired and toss briefly with reserved pan juices before serving.

Prepare potatoes

Cut potatoes into evenly sized 1/3"–1/2" sticks. Rinse in cold water to remove surface starch until water runs clear, then drain. For crispier fries, soak potato sticks in cold water for 30 minutes (or up to 2 hours) and then drain and pat completely dry with kitchen towels.

Coat lightly

Place dried potato sticks in a bowl, sprinkle with 1 tsp cornstarch and toss to coat evenly. This small amount of cornstarch helps promote extra crispness. Season lightly with a pinch of salt and pepper (you will adjust after frying).

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until oil shimmers and a small piece of potato bubbles gently but does not brown quickly.

First fry (blanch)

Working in small batches to avoid crowding, fry the potatoes for 3–4 minutes until softened but not browned. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let them cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels to drain. Immediately season with kosher salt, pepper, and optional garlic powder. Toss gently so seasoning adheres. Sprinkle with chopped parsley if desired.

If you prefer oven fries: toss potato sticks with 2 tbs oil, spread on a hot baking sheet, roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp; season as above.

Plate the rested steak tips alongside a generous portion of hot fries. Drizzle reserved pan juices or the 2 tsp melted butter over the steak for extra flavor. Serve with steak sauce or ketchup on the side.

Garnish fries with chopped parsley if using and serve immediately so fries remain crisp.