Garlic Parmesan Steak Fries

This rustic garlic parmesan steak fries recipe transforms everyday potatoes into a restaurant-worthy dinner with minimal effort. The contrast between crispy, seasoned fries and juicy steak creates a perfect balance that satisfies deep comfort food cravings while still feeling special enough for date night.

I first made these fries when trying to recreate my favorite steakhouse side dish, and they quickly became our Friday night tradition. My husband now requests them specifically when we have something to celebrate.

Ingredients

• Russet potatoes: chosen specifically for their high starch content which creates the perfect crispy exterior and fluffy interior
• Olive oil: coats the potatoes evenly for consistent browning and helps the seasonings adhere
• Kosher salt: provides better flavor distribution than table salt and enhances the natural potato taste
• Black pepper: adds subtle heat that complements both the fries and steak
• Garlic powder: infuses the fries with aromatic flavor without burning like fresh garlic might
• Dried oregano: brings an herbal note that pairs beautifully with the parmesan cheese
• Parmigiano Reggiano: use the real aged Italian version for its complex nutty flavor that transforms ordinary fries
• Fresh parsley: brightens the entire dish with color and freshness
• New York Striploin steak: offers the perfect balance of tenderness and flavor with beautiful marbling
• Beef tallow: traditional steakhouse secret that adds incredible depth of flavor and perfect searing
• Lemon herb aioli: adds creamy tanginess that cuts through the richness of the dish

Step-by-Step Instructions

Potato Preparation:

Cut your potatoes into consistent 1/4-inch strips using a sharp knife or mandoline for even cooking. Soak them in ice water for 10-15 minutes to remove excess starch which prevents them from crisping properly. This crucial step creates the contrast between crispy exteriors and fluffy interiors that makes these fries irresistible.

Steak Seasoning:

Season your striploin generously with salt and pepper on all sides allowing it to rest at room temperature for at least 20 minutes. This resting period allows the meat to cook more evenly by removing the chill from the refrigerator and gives time for the salt to penetrate the meat which enhances flavor and juiciness.

Fry Seasoning:

After thoroughly drying the potatoes with clean kitchen towels to remove all moisture which prevents steaming toss them with olive oil until evenly coated. Mix in your seasonings ensuring each fry gets covered with the flavorful blend of garlic powder oregano salt and pepper for maximum taste in every bite.

Potato Baking:

Arrange seasoned potatoes in a single layer on a baking sheet giving them plenty of space to ensure they crisp rather than steam. Bake at 425°F for 30 minutes being sure to flip them halfway through cooking so both sides develop that golden brown exterior we crave.

Finishing the Fries:

After the initial bake turn your broiler on high and broil the fries for an additional 5 minutes watching carefully to achieve maximum crispiness without burning. The moment they come out of the oven sprinkle with freshly grated parmesan and chopped parsley which will slightly melt from the residual heat creating a delicious crust.

Steak Cooking:

Heat a cast iron skillet until smoking hot then add beef tallow for unmatched flavor. Sear your steak for 2-3 minutes per side for medium rare depending on thickness creating a beautiful crust while keeping the interior juicy. Allow to rest tented with foil for 5-7 minutes so juices redistribute throughout the meat before slicing.

Plating and Serving:

Arrange your crispy parmesan fries on a plate topped with thinly sliced steak against the grain for tenderness. Drizzle with lemon herb aioli and garnish with fresh chives creating a restaurant quality presentation with vibrant colors and enticing aromas that promise incredible flavor.

Pin it

I absolutely treasure the memories of developing this recipe with my teenage son who was initially skeptical about homemade fries. After his first bite he declared these better than any restaurant version. Now we have meaningful conversations while prepping potatoes that might never happen otherwise.

Making Ahead and Storage

The potatoes can be cut and soaked up to 24 hours in advance keeping them submerged in cold water in the refrigerator. This not only saves time when preparing dinner but actually improves their texture by removing even more starch. Just be sure to dry them thoroughly before seasoning and baking.

Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days though they will lose some crispness. For best results reheat them in a 375°F oven for 5-7 minutes rather than using a microwave which makes them soggy. Leftover steak is delicious cold in sandwiches or salads the next day.

Substitutions and Variations

Sweet potatoes can replace russets for a nutritional boost and sweeter flavor profile though they won't get quite as crispy. Adjust cooking time down by about 5 minutes as they contain more sugar and can burn more easily.

Any good quality steak can work here including ribeye sirloin or filet mignon depending on your preference and budget. For a more economical option flank steak or flat iron steak work beautifully when sliced thinly against the grain.

Make it vegetarian by omitting the steak and serving the fries with roasted mushrooms or a fried egg on top. The umami flavors will still satisfy that savory craving while keeping the dish meat-free.

Pin it

Serving Suggestions

Transform this into an elegant date night dinner by pairing with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright acidity balance the richness of the steak and fries perfectly.

For a steakhouse experience at home add a glass of bold red wine like Cabernet Sauvignon or Malbec which stands up to the richness of the beef while complementing the herbs in the fries.

Frequently Asked Questions

→ Why soak the potatoes in ice water before baking?

Soaking the potatoes in ice water removes excess starch, which helps the fries become crispier during baking. It also prevents them from sticking together and ensures even cooking.

→ Can I use a different cut of steak?

Yes, you can substitute the New York striploin with ribeye, filet mignon, or sirloin. Just adjust cooking times based on thickness and your preferred doneness level.

→ What can I use instead of beef tallow for cooking the steak?

If you don't have beef tallow, you can use high-heat oils like avocado oil, ghee, or a combination of butter and vegetable oil for similar results.

→ How do I make lemon herb aioli if I don't have it?

You can make your own by combining 1/2 cup mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon mixed fresh herbs (like parsley, dill, or chives). Season with salt and pepper to taste.

→ Can I make this dish ahead of time?

The fries are best served immediately after baking. However, you can prep the potatoes ahead of time (slice and soak them), and prepare the aioli a day in advance. Cook everything just before serving for the best texture and flavor.

→ Is there a way to make this dish vegetarian?

Yes! Skip the steak and focus on the garlic Parmesan fries as a delicious side dish or appetizer. You could also substitute the steak with grilled portobello mushrooms or plant-based meat alternatives.