Steak frites with garlic aioli just brings the fancy without any of the effort. Instantly transport yourself to a French bistro in the cozy comfort of your own home for the perfect and decadent meal to enjoy solo or with any +1!
Who doesn’t love a good steak? All the vegetarians just rolled their eyes but whatevs, more for me. Steak is a special and delicious food, made even better when paired with the magical potato and a zippy garlic aioli. The fact that it has innate elegance despite a simple preparation is a major bonus.
I’m a bit of a romantic (shhh, don’t tell anyone) and I just find the idea of a steak frites dinner with a gorgeous red wine romantic af. Throw in some candlelight and we’re in serious business. Invest in a good quality steak or two, make sure you are cooking it on a cast iron skillet for the ultimate crispy sear, and don’t go a minute past medium rare and, well, you just might hear the gods sing.
The frites here are super simple, too. A quick parboil helps them get extra crispy in the oven without drying out, and it’s a step worth taking for the perfect bistro fry effect.
I love major bite in my garlic aioli. If you do too, you’ll love this recipe, but if you are more garlic shy, scale back by a clove or so.
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Simple, perfect, and romantic af, this steak frites with garlic aioli dish is a real winner!
- 2 6-8 oz steaks (I like rib eye or hangar here)
- 3 medium russet potatoes
- 3 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 large cloves garlic
- 1 tablespoon lemon juice
- Kosher salt
- Bring the steaks to room temperature and sprinkle very liberally with kosher salt
- Make the aioli by making a garlic paste. Mince the garlic and add a 1/2 teaspoon kosher salt. Crush the minced garlic into the salt with the side of your knife, making a paste. Mix into the mayonnaise with the lemon juice and set aside
- Preheat the oven to 350 degrees. Peel the potatoes and cut into 3/8 inch batons (this is anal, but I just think 1/2 inch is too big and quarter inch is too small. Just use your eyes on this)
- Quickly blanch the potatoes in boiling water for 6-8 minutes, until slightly softened but still al dente
- Toss the blanched potatoes in the olive oil and arrange on a baking sheet, being careful not to crowd the pan (use 2 pans if you need to). Bake about 20 minutes then toss and bake another 10 minutes, until perfectly golden and crisp. Dust with kosher salt while still hot
- Heat a cast iron skillet over high heat. Add a drizzle of oil to the smokin’ hot pan and then add your steaks (make sure the pan is HOT before you add the steaks)
- Depending on how thick your steaks are cook evenly on each side. For steak that’s about an inch thick, I find this to be about 5 minutes per side. You can use a meat thermometer to ensure you reach the doneness you are seeking. Use your intuition and judgment here
- Let steak rest 8-10 minutes before serving so the juices redistribute