Steak Fries Food

HERBED STEAK FRIES

Steps:

• In a large bowl, combine the first six ingredients; toss to coat. Arrange steak fries in a single layer in a greased 15x10x1-in. baking pan. , Bake at 450° for 15-20 minutes or until lightly browned. Sprinkle with cheese.

STEAK FRIES

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
• Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
• Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

TOM'S OVEN STEAK FRIES

Steps:

• Preheat oven to 400 degrees.
• Combine oil, paprika, cumin, salt, and pepper in a large bowl.
• Place potato wedges in the bowl and coat with spices.
• Transfer potato wedges to a large ungreased baking sheet (do not overcrowd).
• Bake until the potato wedges are golden and crisp (about 40 minutes). Serve immediately!

OVEN STEAK FRIES

Steps:

• Preheat oven to high.
• Cut potatoes and spread out on a cookie sheet.
• Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper.
• Spread potatoes to the corners of the cookie sheet.
• Cook potatoes in very hot oven 25 minutes.
• Turn potatoes once, half way in the cooking process.
• Serve fries hot from the oven.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

STEAK FRIES RECIPE

Steps:

• Preheat the oven to 425° and have ready one (or two) large rimmed sheet pans lined with either nonstick aluminum foil or parchment paper. Quarter the potatoes lengthwise. Cut each quarter into thirds.
• Transfer the potatoes to the sheet pan, drizzle with canola oil and sprinkle with salt and pepper. Toss until evenly coated. Transfer half of the potatoes to a second sheet pan to prevent overcrowding, if necessary. The potatoes will not properly roast/brown if there is no space between them.
• Place in the oven and bake 18 minutes. Remove from the oven and carefully turn wedges over, using tongs or a fork if necessary to keep from burning your fingers. If the potatoes stick to the foil, allow them to sit for 1-2 minutes, and then turn.
• Return to the oven and bake for an additional 16-18 minutes, or until the potatoes are golden-brown and crisp. Serve and enjoy.

STEAK-FRITES

Steps:

• With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
• Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
• Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

A CLASSIC STEAK FRITES RECIPE

Steps:

• Combine the butter, lemon juice, shallot, garlic, chives, mustard, and Worcestershire in a mixing bowl. Stir to thoroughly combine. Reserve on the countertop. Preheat a grill, grill pan, or cast-iron skillet over high heat. Season the steak all over with salt and plenty of black pepper. Cook the steaks, turning frequently, for about 8 minutes total (depending on the thickness), until well browned on both sides and firm but still easily yielding to the touch. Rest for at least 5 minutes before slicing. Top each steak with one-fourth of the butter, and serve with the hot fries from our Crispy Oven-Baked Fries recipe.

OVEN STEAK FRIES

Steps:

• Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

PERFECT CRISPY STEAK FRIES

Steps:

• Preheat oven to 450 degrees F.
• Add coconut oil to a large cookie sheet and put into the oven while it preheats.
• Cut your potatoes into 8 long steak fries each.
• Microwave for 5 minutes.
• When oven is ready, swirly the melted coconut oil in the pan and then add fries to cookie sheet. Be careful because the coconut oil will be very hot as will the cookie sheet.
• Make sure the fries are well distributed and sprinkle with salt and pepper.
• Cook for 30 minutes.
• Flip and then raise the heat to 525 degrees and cook for 10 more minutes or less.
• Check to make sure your fries do not burn and are your desired crispiness.
• Oven temperatures may vary so check your fries towards the end.

PARISIAN-STYLE STEAK FRITES

Steps:

• Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
• Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
• Cut steaks into thin slices across the grain; spoon sauce over slices.

STEAK FRITES

Steps:

• Heat the barbecue or a grill pan smoking hot
• Brush the steak with olive oil on both sides
• Put the meat on the grill for 2-3 minutes and let the meat release from the grill grate
• Turn and grill the other side as well for 2-3 minutes
• Let the meat rest in foil for 5 minutes

CLASSIC PEPPERCORN STEAK SAUCE RECIPE

Steps:

• In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan. When the brandy/cognac has reduced a bit, stir in the beef broth and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.

OVEN BAKED STEAK FRIES

Steps:

• In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.