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Skillet Steak Frites with Paprika Parmesan fries

Sizzling Skillet Steak Frites with Paprika Parmesan Fries

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine French
Servings 2

Equipment

  • Cast-iron skillet The cast iron retains heat well and gives the steak that crave-worthy sear. A stainless steel pan works in a pinch, but nothing beats cast iron for fried steak recipes.
  • Baking sheet To get those steak fries oven-crisp, a large, rimmed baking sheet is essential. Use parchment paper for easy cleanup.
  • Tongs For flipping steak without piercing the meat and losing juices.
  • Wire rack (optional) Laying the fries on a wire rack set over a baking sheet helps air circulate and gives you extra crispy fries.
  • Mixing bowls For tossing the fries in seasoning and mixing chimichurri.
  • Meat Thermometer Optional but handy for checking steak doneness accurately.

Ingredients
  

For the Steak

  • 2 boneless ribeye steaks 1 to 1.5 inches thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic smashed
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme or rosemary

For the Paprika Parmesan Fries

  • 3 large russet potatoes scrubbed and cut into thick fries
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley optional

For the Chimichurri (Optional but Highly Recommended)

  • 1/2 cup fresh parsley finely chopped
  • 2 tablespoons fresh oregano chopped (or 1 tablespoon dried)
  • 3 cloves garlic minced
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • Salt to taste

Instructions
 

Step 1: Prep the Fries

  1. Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into thick fry shapes—aim for about 1/2 inch thick for that authentic homemade steak fries texture. Toss the cut fries in olive oil, smoked paprika, garlic powder, and salt until evenly coated. Spread them on a baking sheet (preferably with a wire rack for max crispiness). Bake for 30–35 minutes, flipping once halfway through, until golden and crispy. Once out of the oven, immediately sprinkle with Parmesan cheese and parsley. This paprika parmesan crust takes your crispy french fries recipe up a notch.

Step 2: Make the Chimichurri (Optional)

  1. While the fries are baking, combine all chimichurri ingredients in a bowl and stir. Let it sit at room temperature so the flavors can meld. This makes an excellent steak frites sauce, cutting through the richness of the meat with its vibrant, herby acidity.

Step 3: Sear the Steak

  1. While the fries finish up, pat your steaks dry with a paper towel—this helps get that deep brown crust. Season generously with salt and pepper on both sides.
  2. Heat a tablespoon of olive oil in a cast iron skillet over high heat until it just starts to smoke. Lay the steaks in the pan and sear for about 3–4 minutes on the first side. Flip, add butter, garlic, and thyme. Baste the steaks with the melted butter for another 2–3 minutes, depending on your preferred doneness. For medium-rare, remove from heat when the internal temp hits 130°F.
  3. Let the steaks rest for 5 minutes before slicing. This keeps the juices locked in—don’t skip it!