The Easiest Way To Make Steak Frites Is On A Sheet Pan - Tasting Table

"As one of the classics of the French bistro menu, steak frites might have fooled you into thinking it's a dish reserved for special occasions. That may be true when dining out, but there's no reason not to add it to your home cooking rotation. In a restaurant, steak frites (not to be confused with steak fries) typically means a pan-fried steak with deep-fried potatoes, but you can skip the extra oil and cleanup by making the entire dish on a sheet pan."

"It might seem like sacrilege to throw a steak into a baked dinner, but this version of the classic proves that one-pan dishes don't have to be one note. The trick is understanding the different cooking times and oven functions. The potatoes are partially baked in the oven before finishing alongside the steak under the broiler. The result is crispy french fries and a steak with a satisfying brown crust."

"The first step in making restaurant-quality steak frites at home is choosing the right cut of steak. While skirt steak or bavette is a popular choice, you need something that will broil to the same high standard. Ribeye or top sirloin are good options, with marbling that keeps the meat tender and juicy. A steak about 1 inch thick will let you achieve a nice browned exterior without overcooking."

Steak frites can be made entirely on a sheet pan by partially baking fries, then finishing them with steaks under the broiler to save oil and cleanup. Choose a well-marbled cut like ribeye or top sirloin about 1 inch thick to broil to a browned exterior without overcooking. Cut potatoes thin, wash and dry to remove starch, coat with oil and seasoning, and arrange in a single layer. Partially bake the fries, preheat the broiler, add steaks, and broil 4 to 6 minutes per side while monitoring fries to prevent overcrisping.

Read at Tasting Table