Steak Frites


Created for the 26 cm Iron Handle Skillet


  1. Melt 2 Tbsp (30 ml) of butter in the microwave or a small pan.
  2. Brush the steaks with the melted butter and season with pepper; let the steaks come to room temperature.
  3. Peel and slice the potatoes into ¼ inch (0.64 cm) thick sticks. Soak in ice water for 15 – 20 minutes.
  4. In a large pot, heat 2 inches (5 cm) of vegetable oil to 325°F (165°C).
  5. Drain the potatoes from the water and dry them completely.
  6. Fry potatoes in batches until cooked through, but not brown, about 4-6 minutes. Transfer to a paper towel lined tray to drain. Heat oil to 375°F (190°C).
  7. Heat the grill pan on high.
  8. Season steak with salt and add to the grill pan once the pan begins to smoke. Turn heat to medium high. Cook steaks for 4 minutes per side for medium rare.
  9. Refry potatoes until crisp and golden brown, about 1-2 minutes per batch. Transfer to fresh paper towel lined baking sheet to drain.
  10. Divide remaining butter evenly and top on each steak. Top each steak with a handful of frites and serve mayonnaise on the side.


  • 6 Tbsp (90 ml) unsalted butter
  • 6 steaks (rib eye, porterhouse, sirloin, filet mignon)
  • fresh black pepper
  • kosher salt
  • 4 large potatoes (Yukon Gold, Idaho, Russet)
  • vegetable oil for deep frying
  • ½ cup (125 ml) mayonnaise

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Created for: 26 cm Iron Handle Skillet
Cooking Time: 16-20 minutes
Serving Size: 6