Steak Frites (known as “steak and fries” in French), is one of the most popular dishes served in brasseries throughout Europe. In this classic combo, which originated in Belgium, the fries are always deep-fried, giving them a crunchy texture and an appetizing golden-brown color. For the steaks, thicker-cut, boneless strip steaks produce a nice crust on the exteriors without overcooking the centers.
Difficulty 2/5 Prep Time 10 MIN Cook Time 30 MIN Serves 2
FEATURED PRODUCTS
INGREDIENTS
- 4 russet potatoes, medium
- 1 ½ quarts vegetable oil
- 1 teaspoon salt
- 1 ½ tablespoons garlic, minced (divided)
- 1 ½ tablespoons parsley, chopped finely (divided)
- 2 New York strip steaks
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon flaky salt
- steak sauce
DIRECTIONS
- Fill a large bowl halfway with cold water.
- Wash potatoes and cut into 1/3-inch french fries, adding them to water as you go.
- Drain water and rinse again with cold water.
- Drain again and pat dry with paper towels.
- Add vegetable oil and french fries to Dutch Oven and set over medium-high heat. Cook for 25 minutes, or until golden brown and cooked through.
- Remove french fries to a paper towel-lined plate and sprinkle with salt, minced garlic, and parsley.
- While fries are cooking, remove steaks from refrigerator. *Season with salt, pepper, and garlic powder.
- Preheat Dutch Oven lid over medium-high heat for 5 minutes.
- Spray lid with cooking spray and grill steaks 4-5 minutes per side, or until desired doneness.
- Sprinkle remaining garlic and parsley over steaks.
- Garnish with flaky salt and serve with your favorite steak sauce, if desired.
*Tip: Removing steaks from the refrigerator about 15 minutes before grilling will help them to cook more uniformly.
Courtesy of Lodge Cast Iron.