HOW TO MAKE STEAK FRITES GRILLED OVER AN OAK FIRE {ON MY LONE STAR GRILLZ}

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and offers a similar cooking profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be homemade.

Season the ribeye steak heavily with salt and black pepper on both sides.

Rub olive oil on the steak and let it sit for a minute.

Prepare the russet potatoes by cutting off both ends and then cutting them into large, uniform pieces.

Simmer the cut potatoes in water with a teaspoon of salt and a teaspoon of white vinegar for about 15 minutes until tender.

Use a cake tester to check the tenderness of the potatoes.

Remove the potatoes from the water with tongs and set them aside on a plate.

Heat peanut oil in a deep fryer to 400 degrees Fahrenheit.

Flash-fry the potatoes for 30 to 45 seconds until they are not colored, then remove and set aside to keep warm.

Grill the seasoned steak over coals, moving it side to side to avoid flames and ensure even cooking.

Cook the steak until it reaches medium-rare, flipping every two minutes for even color.

Let the steak rest for 15 to 20 minutes after cooking.

Slice the steak, separating the fat side from the lean side, and plate it.

Fry the potatoes again in the heated oil for about 2.5 to 3 minutes until they are golden brown and crispy.

Remove the fries from the oil with tongs, place them on paper towels, and season with salt and pepper.

Plate the fries alongside the sliced steak and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens