Save to Pinterest A classic steakhouse favorite featuring perfectly seared steak topped with rich garlic-herb butter, served with crisp golden fries.
I first made this meal for a special family dinner, and the buttery garlic topping turned simple steaks into a showstopper everyone requested again and again.
Ingredients
- Steak: 4 boneless ribeye or sirloin steaks (about 225 g (8 oz) each), room temperature, 1 tbsp olive oil, 1½ tsp kosher salt, 1 tsp freshly ground black pepper
- Garlic Butter: 100 g (7 tbsp) unsalted butter, softened, 3 cloves garlic, finely minced, 2 tbsp fresh parsley, chopped, 1 tsp fresh thyme leaves, 1 tsp lemon juice, ½ tsp salt
- Fries: 800 g (1¾ lbs) russet potatoes, peeled and cut into fries, 3 tbsp vegetable oil, ½ tsp salt, ¼ tsp black pepper
Instructions
- Bake the Fries:
- Preheat oven to 220°C (425°F). Place a wire rack over a baking sheet. Toss potatoes with vegetable oil, salt, and pepper. Spread on rack in a single layer and bake for 30 to 35 minutes, turning halfway, until golden and crisp.
- Prepare 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 the Steaks:
- Heat a heavy skillet (preferably cast iron) over high heat. Sear steaks 2 to 3 minutes per side for medium-rare, or to desired doneness.
- Rest and Serve:
- Transfer steaks to a plate, top with generous spoonful of garlic butter, and rest 5 minutes. Serve steaks with fries and extra garlic butter on the side.
Save to Pinterest This steak-and-fries tradition always sparks memories of laughter around our table while passing plates of crisp potatoes and juicy steaks.
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 unless there is cross-contamination; verify surfaces and oil when cooking for allergies.
Nutritional Information
Calories: 690, Total Fat: 44 g, Carbohydrates: 32 g, Protein: 40 g per serving
Save to Pinterest Serve up this classic steakhouse meal with a bold red wine for an elevated dinner experience that never disappoints.
Recipe FAQs
- → What cuts of steak work best for this dish?
Boneless ribeye or sirloin steaks are ideal as they offer good marbling and tenderness, complementing the garlic butter flavor.
- → How can I make the fries extra crispy?
Soak the cut potatoes in cold water for 30 minutes, then dry thoroughly before baking to remove excess starch and enhance crispiness.
- → What is the best way to cook the steak to medium-rare?
Heat a heavy skillet on high and sear the steak for 2 to 3 minutes per side. Rest the meat after cooking to retain juices and achieve medium-rare doneness.
- → How is the garlic butter prepared for the steak?
Mix softened unsalted butter with finely minced garlic, fresh parsley, thyme leaves, lemon juice, and salt. Chill to allow flavors to meld before serving.
- → Are the fries gluten-free?
Yes, when prepared with vegetable oil and free from cross-contamination, the baked fries are naturally gluten-free.