Nothing beats a perfectly seared steak with golden, crunchy French fries! This classic meal is simple, satisfying, and full of bold flavors. Tender meat with a caramelized crust, paired with fries that stay crispy on the outside and soft inside — a restaurant-quality dish right at home.
Ingredients
For the Steak:
2 beef steaks (ribeye, sirloin, or preferred cut)
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, crushed
Fresh rosemary or thyme (optional)
Salt and black pepper to taste
For the French Fries:
4 medium potatoes
2 tbsp cornstarch (to make them extra crispy)
Cold water for soaking
Oil for frying
Salt to taste
Preparation
Step 1 — Prepare the Fries
- Peel the potatoes and cut them into thin strips.
- Soak them in cold water for 20–30 minutes to remove excess starch.
- Drain and pat completely dry with a clean towel.
- Toss the potatoes with cornstarch to coat lightly.
- Heat oil in a deep pan, then fry the potatoes in batches until golden and crispy.
- Place on paper towels and sprinkle with salt immediately.
Step 2 — Cook the Steak
- Take the steaks out of the fridge 20 minutes before cooking so they come to room temperature.
- Season both sides generously with salt and black pepper.
- Heat olive oil in a heavy skillet over high heat.
- Add the steak and sear:
2–3 minutes per side for medium-rare
4–5 minutes per side for medium
- Add butter, garlic, and rosemary to the pan.
- Tilt the pan and spoon the melted butter over the steak for extra juiciness.
- Remove and let the steak rest for 5 minutes before slicing. Serving
Serve the juicy steak with crispy French fries on the side. Add a green salad, grilled vegetables, or a dipping sauce (ketchup, garlic mayo, or pepper sauce) if desired.
Tips for Best Results
Do not move the steak around while searing — this helps form a crust.
Rest the meat before cutting to keep the juices inside.
If you want super crispy fries, fry them twice: first on medium heat, then again on high heat for 1–2 minutes.
Enjoy