Steak and fries is an ideal quick, satisfying dinner for any occasion. A perfectly grilled New York strip paired with homemade fries, finished with freshly grated Parmesan and chopped parsley, makes a simple meal taste exceptional.
If you love steak dinners, try this Grilled Steak Salad with Horseradish Dressing for a different take — it’s savory, zesty and packed with texture and 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 or air-fry them, but I prefer deep-frying on the grill for extra crispiness.
Start by washing russet potatoes and cutting them into long, even strips with the skin left on. Soak the cut potatoes in an ice bath for 15 minutes — this draws out excess starch and helps them crisp up when cooked.
Drain and pat the fries thoroughly dry; excess water will cause dangerous oil splatter and soggy fries.
Preheat the grill and set a large dutch oven or cast-iron skillet on the grates. Fill it about halfway with peanut oil or rendered bacon grease and heat to 350–375°F (175–190°C). Maintaining this temperature prevents greasy, undercooked fries.
Fry the potatoes for 7–10 minutes until golden brown. Remove them when they reach a crisp, golden color and season immediately with kosher salt, grated Parmesan and chopped parsley while still hot.
Dad’s Seasonings
Essential seasonings for grilling.
Step 2: How to grill the perfect medium rare steak.
Choose thicker steaks with good marbling — these cuts are more forgiving and stay juicy when cooked hot and fast. Ribeye and NY strip are excellent choices for searing.
Bring steaks to room temperature before grilling. Rub all sides generously with steak seasoning and let them sit briefly so the salt can begin to penetrate the meat. Preheat the grill to around 500°F and use direct heat; a hot grate is crucial for a great sear.
Sear the steaks for about 5 minutes total, flipping every 30–40 seconds to develop an even crust and cook through. For medium-rare, remove the steak when its internal temperature reaches about 120–125°F; carryover heat will bring it up slightly during resting.
Use a reliable instant-read thermometer to check the temperature while grilling for precise results.
Steak Grilling Tip
- If you prefer medium or medium-well, remove the steak at a higher temperature: around 130°F for medium and up to 140°F for medium-well. Continue flipping every 30 seconds for an even cook.
After grilling, rest the steak for 10 minutes. Resting redistributes the juices and makes slicing easier while keeping the meat tender and juicy.
Step 3: The final touches on the Steak and Fries
Before serving, grate fresh Parmesan over the hot fries and sprinkle with chopped parsley. Slice the rested steak against the grain into even pieces and plate with the fries.
Frequently Asked Questions:
For quick, high-heat grilling, choose well-marbled cuts like ribeye or NY strip. For slow cooking, braising, or stews, use tougher, more economical cuts such as chuck roast.
Remove steaks for medium-rare at about 120–125°F, medium at 130–135°F, and for a more done steak aim for around 140°F. Always rest the meat for 10 minutes before slicing.
Yes. These steps can be adapted for the oven, stovetop or gas grill; you don’t need a specialty cooker to get excellent results.
Similar Recipe Ideas:
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Steak and Fries
Ingredients
Steak Ingredients
- 2 NY strip steaks
- 1 tbsp Olive oil
- 3 tbsp Dad’s Steak seasoning
French Fry Ingredients
- 4 Russet potatoes
- 14 oz Rendered bacon grease
- 1/4 cup Grated Parmesan
- 2 tbsp Freshly chopped parsley
- Pinch of salt
Instructions
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Wash russet potatoes and cut into long strips, leaving the skin on. Soak in ice water for 15 minutes.
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Drain and pat the potatoes completely dry.
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Preheat the grill and place a dutch oven on the grates. Fill it about halfway with bacon grease or oil and heat to 350°F.
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Fry the potatoes 7–10 minutes until golden brown. Season with salt, Parmesan and parsley while still hot.
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Bring steaks to room temperature and season all sides with Dad’s Steak seasoning.
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Preheat the grill to 500°F and set for direct heat.
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Sear the steaks, flipping every 30–40 seconds for an even crust. Remove when internal temp reaches about 120–125°F for medium-rare.
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Remove from the grill and rest the steaks for 10 minutes before slicing.
Video
Nutrition
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