gray plate with steak frites and garlic aioli

Steak Frites with Garlic Aioli

  • Author: Allie


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


  1. Bring the steaks to room temperature and sprinkle very liberally with kosher salt
  2. 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
  3. 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)
  4. Quickly blanch the potatoes in boiling water for 6-8 minutes, until slightly softened but still al dente
  5. 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
  6. 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)
  7. 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
  8. Let steak rest 8-10 minutes before serving so the juices redistribute