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Steak (+ Oven) Frites

Active Time: 15 minutes
Total Time: 35 minutes
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Why we love it:

I live in San Francisco and we have not been able to dine in a restaurant for almost a year here. We were allowed to eat outside, but I also have two young kids who can’t sit still and no childcare in our pod, so we didn’t do that either. The one thing I’m REALLY missing, from restaurants? French Fries. I don’t have an air fryer yet, and I dislike deep frying at home, so I worked on these in the oven and you know what? They’re really good! My daughter said “REAL FRIES!”


  • 114 pounds Flat Iron Steak (or cut of your choice)
  • 1 Tablespoon Unsalted Butter
  • 2 pounds Russet Potato
  • 2 Tablespoons Canola Oil (divided)
  • 2 teaspoons Kosher Salt (divided)
  • 12 bunch Green Onion
  • 2 Tablespoons Fresh Parsley (optional, or other chopped herb if you have anything in the fridge)
  • 12 teaspoon Black Pepper (freshly ground)

Cooking Instructions


    Remove the steak from the fridge. Remove butter from the fridge and put it in a heat safe bowl on top of the oven while it warms up.


    Wash them and scrub the skins.

    Slice into ¼” thick slices. Stack 2 slices at a time and slice into ¼” thick sticks. If you think your initial slices are more or less than that ¼” just make the sticks the same size - it’s more important that you get an even square shape than how thick it is. Repeat with the next stack and remaining potatoes.

    Toss on a baking sheet, or 2. Don’t crowd them; each piece has to have space all around for them to get really crispy and browned. Toss with all but a ½ teaspoon of oil and 1 teaspoon of salt. Toss to coat well in the oil and lay out on the baking sheet.

    Place in the oven.


    As the fries cook, open the oven every 5 minutes or so. This lets the steam created by the potatoes escape. And use this time to move the fries around - gently - with a spatula so all sides have a chance to touch the bottom of the pan. They’ll take about 25 - 30 minutes to really brown and cook through depending on how thick they’re cut. Toss gently so they don’t break!


    When the fries are brown, tender, and crispy, remove from the oven and toss in a large dry bowl. Sprinkle on a pinch of salt to taste, and gently toss.

  • 5. BUTTER

    Chop the herbs finely and use a fork to mash into the butter. Set aside.

  • 6. STEAK

    While the fries cook, pat the steak dry on both sides. Sprinkle with a generous pinch of salt on both sides.

    Heat a large flat frying pan (cast iron is great!) or a grill pan. Add the steak and sear well on one side, flip and sear the other (time will depend on the type of steak you have and how well done you prefer to serve it. For my ½” thick flat iron, it was 3 minutes and about 2 - 3 minutes for medium rare). When done, remove to a cutting board. Generously season with freshly cracked black pepper.

  • 7. SLICE

    Let the finished steak rest at least 2 minutes. Slice the steak into slices. Top with a dollop of butter.

  • 8. SERVING

    Serve steak and frites. Pair this with simple greens or steamed broccoli.

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    omit butter if preferred or make this with coconut oil or dairy free butter
  • STEAK:
    no reason not to use pork chops or a chicken breast if you don’t eat beef
    russets are the best for achieving a “real french fry” feel but yukon golds or other white potatoes will certainly make good oven fries too
    you can cut thicker potatoes which might be faster or otherwise desirable, just cook longer - they’ll have a more “oven fry” feel
    omit if preferred

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Slice the steak into small pieces
  • For my family, I would also serve this with steamed broccoli, asparagus, or peas
  • Fill out the plate with apple slices, carrot sticks or cucumbers

For Toddlers

  • Slice steak into really small pieces for little teeth
  • I would steam a vegetable and fruit, and chop up the fries into smaller pieces

For Choosy Eaters

  • Serve with ketchup or hummus or BBQ sauce
  • Consider steak on skewers for fun
  • Fill out the plate with apple slices, carrot sticks or cucumbers

Prep Ahead & Use It Up

Make herb butter

Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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