Steak and fries is a classic, quick dinner that works for weeknights, weekends and casual gatherings. A properly grilled New York strip paired with crisp, homemade French fries makes a simple meal feel special. Finish the fries with freshly grated Parmesan and chopped parsley for a bright, savory touch.
If you like steak dinners, try a grilled steak salad with horseradish dressing for another take—it’s bold, textured and full of flavor.
Table of Contents
- Step 1: How to make homemade french fries.
- Step 2: How to grill the perfect medium rare steak.
- Steak Grilling Tip
- Step 3: The final touches on the Steak and Fries
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Steak and Fries Recipe
Step 1: How to make homemade french fries.
Homemade fries are worth the effort. You can bake them, air-fry them, or deep-fry them for the crispiest results—my preference is frying in a heavy pot or cast-iron skillet set on a hot grill or range.
Start with russet potatoes. Wash them well and cut into long, even strips, leaving the skins on for extra texture and flavor. Keeping the pieces uniform helps ensure even cooking. Place the cut potatoes in an ice bath for about 15 minutes; this helps draw out excess starch and improves overall crispness.
After the soak, drain and pat the fries very dry. Any remaining moisture can cause oil to spit, and it will lower the frying oil temperature—both of which lead to soggy fries instead of golden, crisp ones.
Heat a heavy dutch oven or cast-iron skillet over medium-high heat until the oil reaches roughly 350–375°F. Use a stable frying oil or rendered fat. Maintaining temperature is essential: if the oil drops too low the fries will absorb fat and become greasy; if it’s too hot they will brown outside before cooking through.
Fry the potatoes in batches for 7–10 minutes until a deep golden brown and crisp. Drain on paper towels and season immediately while still hot. A simple finishing trio—kosher salt, freshly grated Parmesan and chopped parsley—adds savory, salty and fresh notes that make the fries sing.
Dad’s Seasonings
Simple, bold seasonings make a big difference on steak. Choose a coarse, savory blend to enhance the beef without overpowering it.
Step 2: How to grill the perfect medium rare steak.
When choosing steaks, pick thicker cuts—about 1 to 1½ inches. Thicker steaks are easier to cook to a precise doneness and tolerate a hot sear better. Look for visible marbling; those flecks of fat add flavor and keep the steak juicy as it cooks.
Bring steaks to room temperature before grilling—this shortens cook time and promotes more even cooking. Pat the meat dry and season generously on all sides with a coarse steak seasoning. Allowing the seasoned steak to rest briefly helps the salt penetrate and enhances the crust that forms on the grill.
Preheat the grill until it is very hot. For a hot-and-fast method, aim for a searing temperature. Sear the steaks and flip frequently—every 30–40 seconds—for about five minutes total to develop an even crust and consistent heat distribution.
For medium-rare, pull the steak from the heat when its internal temperature reaches around 120–125°F; carryover will raise it slightly while the steak rests. Use an accurate meat thermometer to gauge doneness.
Rest the steak for at least 10 minutes before slicing. Resting allows juices to redistribute, giving you a tender, juicy slice instead of a plate full of escaped juices.
Steak Grilling Tip
- If you prefer medium, remove the steak at about 130°F; for medium-well aim closer to 140°F. Keep flipping the steak frequently during a hot-and-fast sear to build an even crust and avoid charring one side.
Step 3: The final touches on the Steak and Fries
To serve, sprinkle freshly grated Parmesan and chopped parsley over the hot fries. Slice the steak against the grain into even pieces and arrange beside the fries. A squeeze of lemon or a small pat of compound butter are optional finishes that add brightness and richness.
Frequently Asked Questions:
For a quick, hot-and-fast cook choose well-marbled cuts like ribeye or NY strip. For slow-cooked dishes like roasts or stews, use tougher, more affordable cuts such as chuck.
Remove steaks at around 120–125°F for medium-rare, 130–135°F for medium, and 140°F+ for medium-well. Always rest the steak for about 10 minutes before slicing to let internal juices settle.
Yes. The same principles apply: get fries dry and hot oil for frying, and sear steak in a hot pan or under a broiler for similar results if a grill is not available.
Similar Recipe Ideas:
Beef
Steak Pinwheel
Beef
Grilled Tomahawk Steak
Beef
Steak and Shrimp Dinner
Beef
Beef Tataki
Steak and Fries
Ingredients
Steak Ingredients
- 2 NY strip steaks
- 1 tbsp olive oil
- 3 tbsp coarse steak seasoning
French Fry Ingredients
- 4 russet potatoes
- 14 oz rendered bacon grease or frying oil
- 1/4 cup grated Parmesan
- 2 tbsp freshly chopped parsley
- Pinch of salt
Instructions
- Wash russet potatoes thoroughly and cut into long strips, leaving the skin on. Soak in an ice bath for 15 minutes to remove excess starch.
- Drain and pat the potato strips completely dry before frying.
- Heat a large dutch oven or cast-iron pot and add rendered fat or frying oil. Heat to about 350°F for frying.
- Fry potatoes in batches for 7–10 minutes until golden and crisp. Drain and season immediately with salt, Parmesan and parsley.
- Bring the steaks to room temperature, pat dry and rub with olive oil and steak seasoning.
- Preheat the grill to a high temperature suitable for searing.
- Sear the steaks, flipping every 30–40 seconds to build an even crust. For medium-rare, remove when internal temperature reaches about 120–125°F, then rest 10 minutes before slicing.
Nutrition
Calories: 2737 kcal | Carbohydrates: 79 g | Protein: 59 g | Fat: 242 g | Saturated Fat: 94 g | Sodium: 655 mg | Fiber: 6 g