Classic Steak & Fries with Gremolata

Juicy Steak & Crispy Fries: A Timeless Comfort

There’s something truly comforting about a perfectly cooked steak paired with golden, crispy fries. This classic dish is simple, satisfying, and always hits the spot—whether it’s a weekend treat, a cozy dinner at home, or a way to celebrate a special moment. The rich, juicy flavor of the steak combined with the crunch of the fries creates a timeless pairing that never fails to delight. For me, it’s more than just a meal—it’s a little moment of indulgence that brings warmth, satisfaction, and pure comfort to the table.

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.

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.

Classic Steak & Fries with Gremolata

Classic steak and fries is a timeless favorite—juicy, perfectly cooked steak paired with crispy golden fries, making for a simple yet satisfying meal any day of the week

Servings 2 servings

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

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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

Internal Temperature Guide:
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

Course: Brunch, Dinner, Main Course

Cuisine: French

Keyword: brunch, dinner, frenchcuisine, frenchfries, fries, gremolata, steak