Save A classic steakhouse favorite featuring perfectly seared steak topped with rich garlic&herb butter, served with crisp golden fries.
I remember the first time I made steak and fries for my friends at home—the satisfying sizzle of the skillet made the kitchen feel like a real steakhouse.
Ingredients
- Steak: 4 boneless ribeye or sirloin steaks (about 225 g / 8 oz each), room temperature
- Olive oil: 1 tbsp
- Kosher salt: 1½ tsp
- Freshly ground black pepper: 1 tsp
- Unsalted butter: 100 g (7 tbsp), softened
- Garlic: 3 cloves, finely minced
- Fresh parsley: 2 tbsp, chopped
- Fresh thyme leaves: 1 tsp
- Lemon juice: 1 tsp
- Salt (for butter): ½ tsp
- Russet potatoes: 800 g (1¾ lbs), peeled and cut into fries
- Vegetable oil: 3 tbsp
- Salt (for fries): ½ tsp
- Black pepper (for fries): ¼ tsp
Instructions
- Prep Fries:
- Preheat oven to 220°C (425°F). Place a wire rack over a baking sheet.
- Bake Fries:
- Toss potatoes with vegetable oil, salt, and pepper. Spread in a single layer on the rack. Bake for 30–35 minutes, turning halfway, until golden and crisp.
- Make Garlic Butter:
- While fries cook, mix butter, garlic, parsley, thyme, lemon juice, and salt in a bowl. Chill for 10 minutes.
- Season & Sear Steaks:
- Pat steaks dry. Rub with olive oil, salt, and pepper. Heat a heavy skillet over high heat. Sear steaks 2–3 minutes per side for medium-rare, or to desired doneness.
- Rest & Top:
- Transfer steaks to a plate, top with garlic butter, and let rest 5 minutes.
- Serve:
- Serve steaks with fries and extra garlic butter on the side.
Save We love gathering around the table for steak night—it's always a guaranteed crowd-pleaser with everyone piling their fries high!
Serving Suggestions
Pair with a bold salad and a glass of Cabernet Sauvignon to round out the meal.
Ingredient Swaps
Swap ribeye for strip steak or filet mignon to mix up the flavor and texture.
Allergen & Nutrition Info
This dish is gluten-free if fries are prepared without cross-contamination. Each serving provides approx. 690 calories, 44 g fat, 32 g carbohydrates, and 40 g protein.
Save This hearty steak and fries meal brings the steakhouse experience to your own kitchen. Enjoy every perfectly buttery, crispy bite!
Common Questions
- → How do I achieve a perfect sear on the steak?
Pat steaks dry and use a hot heavy skillet or cast iron pan. Sear each side for 2–3 minutes until a golden crust forms, then rest before serving.
- → What is the best way to make fries crispy?
Soak cut potatoes in cold water for 30 minutes to remove starch, dry thoroughly, then bake on a wire rack with oil and seasoning at high heat until golden.
- → How is the garlic butter prepared?
Mix softened unsalted butter with minced garlic, fresh parsley, thyme, lemon juice, and salt. Chill for 10 minutes to meld flavors before topping steaks.
- → Can I substitute the steak cut?
Yes, ribeye can be swapped for sirloin, strip steak, or filet mignon depending on preference, maintaining similar cooking times.
- → How should the steak rest after cooking?
Let cooked steaks rest on a plate for about 5 minutes before serving to allow juices to redistribute and ensure tenderness.