Craving the perfect comfort food? This Garlic Parmesan Steak Fries recipe combines juicy, seared steak with crispy, flavor-packed fries, making it the ultimate indulgence.
With the holidays approaching, this Garlic Parmesan Steak Fries is the perfect addition to family gatherings—guaranteed to be a showstopper and satisfy every craving with every delicious bite!
If you love quick savoury dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Russet Potatoes
- Olive Oil
- Garlic Powder
- Oregano Seasoning
- Parmigiano Reggiano Cheese
- Fresh Parsley
- New York Striploin Steak
- Beef Tallow (or any other oil for frying)
- Lemon Herb Aioli, or Mayonaise
- Optional For Toppings: Fresh Chives
See recipe card for quantities.
Instructions
Cut the russet potatoes into ¼-inch strips for that perfect fry shape!
After patting dry from the ice water, season & bake for 30 min!
Sear the steak filling the instructions below!
Plate everything together with a lemon herb aioli sauce overtop & enjoy!
- Prep the Fries: Start by peeling the potatoes. Slice them lengthwise into thin planks, then cut those into ¼-inch strips for that perfect fry shape.
- Soak the Potatoes: Fill a large bowl with cold ice water and soak the potato strips for 10-15 minutes. This helps remove excess starch for crispier fries.
- Season the Steak: While the potatoes soak, generously season both sides of the steak with salt and pepper. Let it sit at room temperature.
- Preheat the Oven: Set the oven to 425°F (220°C).
- Dry and Season the Fries: Drain the potatoes and pat them completely dry with a kitchen towel. Toss them in a large bowl with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
- Bake the Fries: Spread the fries out in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes, flipping halfway through. Broil on high for the last 5 minutes to get them extra crispy.
- Add Parmesan and Parsley: While the fries are still hot, sprinkle them with shredded parmesan and chopped parsley for that garlic parm magic.
- Cook the Steak: Heat a skillet over medium-high heat. Add Beef Tallow or oil. Sear the steak's fat cap for 1 minute, then sear each side for 2-3 minutes (adjust based on your preferred doneness). Rest the steak for 5-7 minutes before slicing it into strips.
- Assemble and Serve: Pile the garlic parmesan fries onto a serving platter, top with steak slices, and drizzle with lemon herb aioli. Sprinkle chopped chives for a fresh finish. Dig in and enjoy!
Scroll all the way down for the recipe card with full ingredient list & instructions!
Substitutions
- Russet Potatoes: You can swap these for Yukon Gold Potatoes for a creamier texture, or even Sweet Potatoes for a slightly sweeter, vibrant twist.
- Olive Oil: If you don't have olive oil on hand, you can use Vegetable Oil, Avocado Oil, or Grapeseed Oil as a neutral alternative.
- Parmigiano Reggiano (Parmesan): For a similar texture and flavor, try Pecorino Romano Cheese as a substitute.
- New York Strip-Loin Steak: If you prefer, you can use Ribeye, Tenderloin, or any steak cut you like for a tasty variation.
- Beef Tallow: You can replace this with Pork Lard, Vegetable Oil, or any other cooking oil you prefer.
- Lemon Herb Aioli or Mayonnaise: Swap this with Garlic Aioli for an extra punch of flavor, or use any aioli or mayonnaise that suits your taste.
Equipment
- Baking Tray
- Large Skillet/Frying Pan
- Large Bowl
- Measuring Cups & Spoons
- Cutting Board & Knife
How to Store & Reheat
Storing:
- Fries:
- Let the fries cool completely after baking.
- Store them in an airtight container or a resealable bag in the fridge for up to 3 days.
- Steak:
- Let the steak rest and cool before storing.
- Wrap the steak tightly in plastic wrap or foil, or place it in an airtight container. Store it in the fridge for up to 3 days.
Reheating:
- Fries:
- Oven (preferred): Preheat the oven to 400°F (200°C). Place the fries on a baking sheet and bake for 10-15 minutes until crispy.
- Skillet: Heat a little oil in a pan over medium heat and fry the fries for 3-5 minutes until crispy again.
- Steak:
- Skillet: Heat a skillet over medium heat with a bit of oil. Warm the steak for 2-3 minutes on each side until heated through.
- Microwave (if you're in a rush): Wrap the steak in a damp paper towel and heat on medium in 30-second intervals, flipping halfway through.
3 Top Tips for Success
- Dry the Potatoes Thoroughly:
- After soaking the fries, make sure to pat them completely dry before tossing them in oil and seasonings. This helps achieve maximum crispiness when baking.
- Let the Steak Rest:
- After searing, let the steak rest for 5-7 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.
- Broil for Extra Crispiness:
- To make your fries extra crispy, finish them under the broiler for the last 5 minutes of baking. Just keep a close eye on them to avoid burning!
FAQs
Yes, you can use frozen fries as a shortcut! Just bake them according to the package instructions, then proceed with the seasoning and adding parmesan and parsley once they're crispy.
The best way to check steak doneness is by using a meat thermometer.
Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-well: 150-155°F (66-68°C)
Well-done: 160°F (71°C) and above
Alternatively, you can use the "finger test" method to gauge doneness!
Yes! You can prep the fries and bake them earlier in the day, then reheat them in the oven or a skillet to get them crispy again. Just store them in an airtight container in the fridge after they cool down.
Related
Looking for other savoury recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Garlic Parmesan Steak Fries
Ingredients
Equipment
Method
- Prep the Fries: Start by peeling the potatoes. Slice them lengthwise into thin planks, then cut those into ¼-inch strips for that perfect fry shape.
- Soak the Potatoes: Fill a large bowl with cold ice water and soak the potato strips for 10-15 minutes. This helps remove excess starch for crispier fries.
- Season the Steak: While the potatoes soak, generously season both sides of the steak with salt and pepper. Let it sit at room temperature.
- Preheat the Oven: Set the oven to 425°F (220°C).
- Dry and Season the Fries: Drain the potatoes and pat them completely dry with a kitchen towel. Toss them in a large bowl with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
- Bake the Fries: Spread the fries out in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes, flipping halfway through. Broil on high for the last 5 minutes to get them extra crispy.
- Add Parmesan and Parsley: While the fries are still hot, sprinkle them with shredded parmesan and chopped parsley for that garlic parm magic.
- Cook the Steak: Heat a skillet over medium-high heat. Add Beef Tallow or oil. Sear the steak's fat cap for 1 minute, then sear each side for 2-3 minutes (adjust based on your preferred doneness). Rest the steak for 5-7 minutes before slicing it into strips.
- Assemble and Serve: Pile the garlic parmesan fries onto a serving platter, top with steak slices, and drizzle with lemon herb aioli. Sprinkle chopped chives for a fresh finish. Dig in and enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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