StovetopAmerican
Steak fries
Thick cuts, dry surface, two oils: a fry and a finish.
Made it?
45 min · 25 min hands-on · pull 185°F
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- russets, ½-inch sticks1 1/2 lb
- neutral oil to fry, or 3 tbsp for a sheetenough
- kosher saltto taste
Method
- 1
Soak 20 minutes. Dry like you mean it. Wet fries steam.
- 2
325°F until pale and floppy, 6–8 minutes. Drain. Steak rests, oil to 375°F.
- 3
Second fry until the crust is blond-brown. Salt immediately. Sheet-pan: 425°F, oil, turn once.
On the plate
With this, try
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr