A Great Steak Frites Recipe – The Pro Chefly Way

Chef’s Overview

Dear Chefs, steak frites proves simple can be spectacular. We’ll pan-fry a well-seasoned steak (salt, garlic powder, fine black pepper so nothing burns) and deep-fry potatoes for shatter-crisp fries. Below is a no-guesswork roadmap—from prep and rest times to oil temps and doneness.

Meet Pro Chefly: Why Simplicity Wins

Great beef + the right heat + honest seasoning. That’s it. We keep the rub simple so the steak tastes like steak, and we grind the pepper fine because coarse bits scorch in a ripping-hot pan.

Ingredients & Tools (Serves 2)

Steak

• 2 ribeye or strip steaks, 1–1.5 in (2.5–4 cm) thick

• 2 tsp kosher salt, 1 tsp garlic powder, 1 tsp fine black pepper

• 1–2 tbsp neutral high-heat oil (canola/avocado)

• 2 tbsp butter + 2 smashed garlic cloves + thyme/rosemary (optional for basting)

Fries

• 1.5–2 lb (700–900 g) russet potatoes

• 2–3 qt (2–3 L) peanut/canola oil for frying

• Kosher salt, optional 1 tbsp white vinegar (for soak)

Tools
Cast-iron skillet, heavy Dutch oven, wire rack + sheet tray, spider/strainer, instant-read thermometer.

Why Pan-Frying Works

Cast iron gives you fierce, even heat for a deep crust while keeping the center perfectly cooked—and you can baste with butter for restaurant flavor.

Step-by-Step: Crispy Double-Fried Fries

1. Cut: Peel if you like. Slice into ¼–⅜ in (6–10 mm) batons; keep them even for even cook.

2. Rinse & Soak: Rinse under cold water until it runs clear. Soak 30–60 min (up to overnight) in cold water; add 1 tbsp vinegar if you want extra structure.

3. Dry: Drain and pat completely dry—moisture = splatter + soggy fries.

4. First Fry (Blanch): Heat oil to 325°F / 165°C. Fry in small batches 4–6 min until tender, pale, and flexible with no browning. Transfer to rack; cool 15–30 min (or chill/freeze 20–30 min).

5. Second Fry (Crisp): Raise oil to 375°F / 190°C. Fry batches 2–3 min until golden and crisp.

6. Season: Move to rack, immediately shower with kosher salt. Keep warm in a 200°F / 95°C oven while you finish the steak.

Safety: Use 2–3 inches of oil in a Dutch oven, monitor with a thermometer, don’t overcrowd, and never leave hot oil unattended.

Step-by-Step: Pan-Fried Steak

1. Temper & Dry: Pull steaks from the fridge 30–45 min before cooking. Pat very dry.

2. Season: Coat all sides with kosher salt, garlic powder, and fine black pepper. Press to adhere.

3. Preheat: Heat cast iron over medium-high until lightly smoking. Add 1–2 tbsp oil.

4. Sear: Lay steak away from you. Sear 2–3 min until a deep brown crust forms. Flip; sear another 2–3 min.

5. Butter-Baste (Optional, Delicious): Drop in butter, smashed garlic, and herbs (thyme and rosemary). Lower heat to medium. Tilt pan and spoon foaming butter over the steak 30–60 sec per side.

6. Finish: For steaks thicker than ~1.25 in (3 cm), slide skillet into a 400°F / 205°C oven 3–6 min to target temp.

7. Temps (pull a few degrees early; carryover will finish):

   • Rare 120°F / 49°C

   • Med-rare 125–130°F / 52–54°C

   • Medium 135–140°F / 57–60°C

   • Med-well 145–150°F / 63–66°C

8. Rest: Transfer to rack; rest 5–10 min.

9. Slice & Serve: Slice against the grain. Plate with hot fries.

Cooking Smarter with Pro Chefly

Knife pairings: a Chef’s Knife for trimming and slicing steak, Nakiri for even fry batons, Petty for garlic and herb prep. Simple tools, sharper results.

The Future of Cooking with Pro Chefly

Dear Chefs, master this once and it’s weeknight-fancy forever. Next up we’ll riff on sauces (garlic-herb butter, peppercorn, chimichurri) to crown that crust.