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 this dish for a special anniversary at home. The scent of sizzling steak and melting garlic butter transformed my kitchen into a true steakhouse experience.
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: 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 the potatoes with vegetable oil, salt, and pepper. Spread on the rack in a single layer. 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 Steaks:
- Pat steaks dry. Rub with olive oil, salt, and pepper.
- Sear Steaks:
- Heat a heavy skillet (preferably cast iron) over high heat. Sear steaks 2–3 minutes per side for medium-rare, or to desired doneness.
- Rest Steaks:
- Transfer steaks to a plate, top with a generous spoonful of garlic butter, and rest 5 minutes.
- Serve:
- Serve steaks with fries and extra garlic butter on the side.
Save Gathering my family around the table with this steak and fries always sparks laughter, lively stories, and empty plates by the end of the meal.
Required Tools
Heavy skillet or cast iron pan, baking sheet with wire rack, mixing bowls, knife and cutting board, tongs
Allergen Information
Contains dairy (butter). Fries are gluten-free if no cross-contamination. Always check ingredient labels for allergies.
Nutritional Information
Per serving: Calories 690, Total Fat 44 g, Carbohydrates 32 g, Protein 40 g
Save Serve with your favorite bold red wine and enjoy a steakhouse meal in the comfort of home. Leftovers are delicious for steak sandwiches the next day!
Recipe Q&A
- → How do I achieve the perfect steak sear?
Ensure the steak is dry and at room temperature, then sear in a hot cast iron skillet with a bit of oil for 2–3 minutes per side to develop a flavorful crust while keeping the interior juicy.
- → What’s the best way to make crispy fries without deep frying?
Toss peeled fries in vegetable oil, salt, and pepper, then bake on a wire rack at 220°C (425°F), turning halfway for even crispiness without excess oil.
- → Can I prepare the garlic butter in advance?
Yes, mixing the butter with garlic, parsley, thyme, and lemon juice ahead allows flavors to meld. Chill for at least 10 minutes before serving.
- → What cuts of steak work best for this dish?
Boneless ribeye or sirloin steaks are ideal due to their marbling and tenderness, but strip steak or filet mignon can also be used based on preference.
- → How do I keep the fries gluten-free?
Use gluten-free vegetable oil and ensure no cross-contact during preparation, especially avoiding coatings or flours.