Garlic Herb Steak Frites
Garlic Herb Steak Frites
Ingredients
For the Steak
- 4 sirloin steaks, about 1-inch thick
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter
For the Frites
- 4 Russet potatoes, large, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the fries: Rinse the cut potatoes thoroughly in cold water until the water runs clear. This removes excess starch and helps them crisp up. Pat them completely dry with paper towels.
⏱️ 5 min
- 2
Heat the oil for the fries: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C). Use a candy thermometer for accuracy.
⏱️ 5 min•🌡️ 325
- 3
First fry the potatoes: Carefully add about half of the dried potatoes to the hot oil. Fry for 5-7 minutes, or until they are soft and slightly pale, but not browned. Remove with a slotted spoon and drain on a wire rack set over paper towels. Repeat with the remaining potatoes. Increase the oil temperature to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 4
Prepare the steak: While the fries are undergoing their first fry, pat the sirloin steaks dry with paper towels. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture evenly over both sides of each steak.
⏱️ 5 min
- 5
Sear the steaks: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the seasoned steaks. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For the last minute of cooking, add the butter to the pan and baste the steaks with the melted butter and pan juices.
⏱️ 8 min
- 6
Rest the steaks: Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 5 min
- 7
Second fry the potatoes: Once the oil reaches 375°F (190°C), carefully return the par-fried potatoes to the hot oil in batches. Fry for another 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a clean wire rack set over paper towels. Immediately sprinkle with salt.
⏱️ 5 min•🌡️ 375
- 8
Serve: Slice the rested steaks against the grain. Arrange the sliced steak and crispy frites on plates. Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Steak Frites
Ingredients
For the Steak
- 4 sirloin steaks, about 1-inch thick
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons butter
For the Frites
- 4 Russet potatoes, large, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the fries: Rinse the cut potatoes thoroughly in cold water until the water runs clear. This removes excess starch and helps them crisp up. Pat them completely dry with paper towels.
⏱️ 5 min - 2
Heat the oil for the fries: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C). Use a candy thermometer for accuracy.
⏱️ 5 min•🌡️ 325 - 3
First fry the potatoes: Carefully add about half of the dried potatoes to the hot oil. Fry for 5-7 minutes, or until they are soft and slightly pale, but not browned. Remove with a slotted spoon and drain on a wire rack set over paper towels. Repeat with the remaining potatoes. Increase the oil temperature to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 4
Prepare the steak: While the fries are undergoing their first fry, pat the sirloin steaks dry with paper towels. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture evenly over both sides of each steak.
⏱️ 5 min - 5
Sear the steaks: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the seasoned steaks. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For the last minute of cooking, add the butter to the pan and baste the steaks with the melted butter and pan juices.
⏱️ 8 min - 6
Rest the steaks: Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 5 min - 7
Second fry the potatoes: Once the oil reaches 375°F (190°C), carefully return the par-fried potatoes to the hot oil in batches. Fry for another 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a clean wire rack set over paper towels. Immediately sprinkle with salt.
⏱️ 5 min•🌡️ 375 - 8
Serve: Slice the rested steaks against the grain. Arrange the sliced steak and crispy frites on plates. Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min