Dinner with Fries on the Side
A dependable steak and fries dinner that pairs a caramelized, resting steak with twice-cooked fries for superior crunch and a salty, savory finish.
Servings: 4 servings
Calories: 520kcal
Equipment
- Heavy skillet or cast iron pan - for even searing and Maillard development
- Deep fryer or heavy pot with thermometer - for controlled frying temperatures
- Baking sheet with wire rack - to rest fries and keep them crisp
- Sharp chef's knife and cutting board - for uniform fry cuts and safe prep
Ingredients
- 900 g 2 lb Russet potatoes - high-starch potato gives fluffy interior after frying
- 60 ml 1/4 cup vegetable oil for tossing
- 1.2 L 5 cups neutral oil for frying
- 4 x 200 g 7 oz sirloin steaks
- 10 g 2 tsp kosher salt + to taste
- 10 g 2 tsp freshly ground black pepper
- 30 g 2 tbsp unsalted butter
- 15 g 1 tbsp fresh rosemary, chopped
Instructions
- Cut potatoes into 10 mm (3/8 inch) sticks; rinse until water runs clear to remove surface starch, then soak in ice water for 30 minutes to firm the interior.
- Drain and pat dry thoroughly. Toss with 60 ml (1/4 cup) vegetable oil and a pinch of salt to promote even browning.
- Heat frying oil to 150 C (300 F). Blanch fries in batches for 4-5 minutes until soft but not colored. Remove and cool on a rack.
- Increase oil to 190 C (375 F). Fry second time, 2-3 minutes per batch, until golden and crisp. Drain on paper, season immediately with salt.
- Meanwhile, dry steaks and season with 10 g (2 tsp) salt and pepper. Heat skillet over high heat until smoking point, add 10 g butter and sear steaks 2-3 minutes per side for medium-rare depending on thickness.
- Add rosemary and baste with butter for 30 seconds, then rest steaks for 5-7 minutes to let muscle fibers relax and redistribute juices.
- Plate steaks with fries on the side. Notice sizzling fat aromas and contrast between crunchy fries and tender meat. Serve with a simple pan sauce or aioli if desired.
Notes
- Soaking is key: Ice water removes excess starch, ensuring maximum crispiness.
- Two-stage frying: Low-temp blanch then high-temp finish creates a tender core and crisp shell.
- Rest steaks: Resting prevents juice loss when slicing, preserving tenderness and flavor.