Classic Steak & Fries with Gremolata
Steak and fries with gremolata is a flavorful twist on a classic, featuring juicy steak, crispy fries, and a bright, zesty herb topping that elevates every bite.
Friday Nights and Sizzling Steak
There’s a memory I’ll never forget—Friday nights at home, the kitchen filled with the aroma of sizzling steak, and the sound of fries crisping in the oven. It wasn’t fancy, just a classic steak and fries, but somehow it felt like a celebration. Every bite of juicy steak and golden fries was comforting, familiar, and somehow magical—reminding me that the simplest meals often bring the greatest joy.
There are few dishes as satisfying as a perfectly cooked steak with crispy fries. It’s simple, timeless, and all about technique. As a chef, I always say: when you work with just a few ingredients, quality and attention to detail make all the difference.
To elevate this classic, I like to add a fresh gremolata—a bright mix of herbs, garlic, and lemon zest. It cuts through the richness of the steak and brings everything together beautifully.
Why You’ll Love This Recipe
- It’s a classic dish with a fresh and modern twist.
- The steak is juicy and full of flavor with a perfect crust.
- Crispy homemade fries take it to the next level.
- The gremolata adds brightness and balance to the dish.
- It feels restaurant-quality but is easy to make at home.
Key Ingredients
- Steak (ribeye or sirloin) – I always choose a well-marbled cut because the fat adds flavor and keeps the meat juicy during cooking.
- Potatoes – Starchy potatoes work best for fries, giving you that crispy outside and fluffy interior.
- Olive oil – Essential for both the fries and the gremolata, adding richness and helping everything cook evenly.
- Garlic – Adds depth and a slightly sharp note, especially important in the gremolata.
- Fresh parsley – Brings freshness and color, balancing the richness of the steak.
- Lemon zest – This is the secret to a great gremolata—it adds brightness and a clean, fresh aroma.
- Salt & pepper – Simple but crucial for seasoning and enhancing all the natural flavors.
A visual walk-through of the recipe
Take a look at the step-by-step photos below for a visual guide to the process. You’ll find the complete written recipe along with helpful tips in the recipe card further down the page.
Make the Fries – Cut the potatoes into ¼-inch thick, 3-inch long strips and soak them in cold water for at least 30 minutes or up to 12 hours in the fridge to remove excess starch for crispier fries. Drain and dry the potatoes thoroughly. Heat oil and carefully fry the potatoes in batches for 6–7 minutes until tender but not browned, stirring occasionally. Remove and drain on a paper towel-lined wire rack, then let rest for 20–30 minutes (or longer if prepping ahead). Reheat the oil to 350°F (177°C) and fry the potatoes a second time in batches for 3–4 minutes until golden and crispy. Drain again on a clean wire rack with fresh paper towels, season immediately with salt and optional herbs or seasonings, and toss to coat evenly before serving (photos 1- 4).
Sear the Steak – Bring the steak to room temperature and season with salt and pepper. Heat oil in a cast-iron skillet until shimmering, then sear the steak 4 minutes per side. Add butter, garlic, and thyme, basting while cooking 3–4 more minutes for medium-rare. Let rest 10 minutes before slicing or serving (photos 5- 8).
Enjoy your perfectly seared steak with crispy fries and bright gremolata—a classic, comforting meal that’s simple to make yet full of flavor.
From my Kitchen (Chef’s Notes)
- Room Temperature: I always take the steak out of the fridge about 20–30 minutes before cooking, as this helps it cook more evenly and prevents a cold center.
- Hot Pan: Make sure your pan is properly preheated before adding the steak—this is what creates that deep, golden crust and locks in all the flavor.
- Don’t Overcrowd: When frying the potatoes, I like to work in batches so they have enough space; this way they turn out crispy instead of steaming.
- Resting Time: Letting the steak rest for at least 5 minutes after cooking allows the juices to redistribute, keeping the meat tender and juicy when you cut into it.
- Balance: I always add the gremolata right before serving so it stays fresh, bright, and vibrant, perfectly balancing the richness of the steak and fries.
Classic Steak & Fries with Gremolata
Ingredients
For the Steak
- 1 lb Ribeye Steak
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 2 sprigs fresh rosemary
For the Fries
- 2 lb yukon gold potatoes
- sea salt
- neutral oil for frying
Instructions
Soak the Potatoes
- Cut the potatoes into strips about ¼ inch thick and 3 inches long. Place them in a large bowl of cold water and let them soak for at least 30 minutes, or up to 12 hours in the fridge. This helps remove excess starch for crispier fries. When you're ready to cook, drain and dry the potatoes thoroughly using a clean towel.
Prepare the Steak
- Take the steak out of the fridge about 20 minutes before cooking to bring it to room temperature. Season both sides generously with kosher salt and freshly ground black pepper.
First Fry
- Pour enough oil into a deep pot so that it comes up about 3 to 4 inches. The pot should be no more than half full to prevent overflow when adding the potatoes. Heat the oil over medium heat until it reaches 300°F (150°C).
- Carefully add a few handfuls of the soaked and dried potatoes to the hot oil, lowering them gently to avoid splashing. Use a spider skimmer for safety. Cook the fries for 6-7 minutes, stirring occasionally to prevent sticking. The fries should become tender but not brown during this first fry.
Drain the Potatoes
- Once cooked, use a spider or slotted spoon to transfer the fries to a paper towel-lined wire rack to drain excess oil. Allow them to rest for 20-30 minutes, or up to a few hours in advance if prepping ahead of time.
Sear the Steak
- Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of neutral oil. Once the oil is shimmering and just beginning to smoke, add the steak(s). Let them cook undisturbed for about 4 minutes, or until a deep crust forms. Flip the steak(s), then add 2 tablespoons of unsalted butter, 2 smashed garlic cloves, and 3 sprigs of thyme to the pan. Cook for an additional 3-4 minutes, basting the steak with the butter, until it reaches medium-rare. Transfer the steak to a plate and let it rest for 10 minutes. Slice against the grain or serve whole.
Second Fry
- Once you're ready to serve, reheat the frying oil to 350°F (177°C). Working in batches, carefully lower the fries back into the hot oil. Fry for 3-4 minutes, or until golden brown and crispy. Transfer the fries to a clean wire rack (with fresh paper towels!) to drain. Season immediately with kosher salt and any additional seasonings like garlic or herbs, if desired. For even seasoning, toss the fries in a large bowl with your chosen toppings.
Plate and Serve
- Divide the steak between plates, sprinkle with flaky sea salt, and serve with a generous portion of crispy fries on the side.
Notes
Keep in mind the steak’s internal temperature will rise as it rests. For the perfect doneness, remove the steak when it reaches:
- 125°F (52°C) for rare
- 130°F (54°C) for medium-rare
- 135°F (57°C) for medium