Steak and garlic fries is one recipe that seriously checks every box. Bold flavor, serious crunch, and that restaurant-quality results moment you can pull off right at home. Think of it as the ultimate steak frites recipe. It’s one of those versatile recipes that works for a Valentine’s Day dinner or just an easy weeknight meal.
Post sponsored by Toom Garlic Dip
It all starts with a perfect steak cooked over medium-high heat, paired with crispy fries double-fried in beef tallow and tossed in garlic, fresh parsley, and Toom Garlic Dip. Then finished with even more of that creamy garlic spread on top. Rich, savory, and absolutely dialed in.
This is fire cooking at its best. Whether you’re firing this up to feed a gameday crowd alongside some homemade burgers, or just making a regular night feel like something special, get ready for your new favorite comfort food.
Table of Contents
- Why You’ll Love Steak and Garlic Fries
- Steak and Garlic Fries Ingredients Round-Up
- Prep the Fries
- Pro Tip: Why Soak Fries in Cold Water
- Fry the Potatoes
- Cook the Steak
- Slice and Serve
- What to Serve with Steak and Garlic Fries
- Storage & Leftovers
- Loaded Fries & Potato recipes
- FAQs for Steak & Garlic Fries
- Steak and Garlic Fries Recipe
- Pro Tip: Soak Fries in Cold Water
Why You’ll Love Steak and Garlic Fries
This recipe keeps things simple but hits hard at every step.
First, the steak. Cooked hot over medium-high heat for that perfect steak crust, rested properly so the steak juices stay locked inside where they belong.
Next, the fries. Double-fried in beef tallow for crispy fries that shatter on the outside with a soft, fluffy center. That’s how you get crispier fries every single time. I mean the kind of golden brown French fries that hold up under a pile of garlic and parmesan cheese without going limp. And, so freakin’ delicious, it’s insane.
Finally, the Toom Garlic Dip. Inspired by the traditional Lebanese garlic sauce, it’s more like the star of this show. It works as a baste before the grill, a toss for the fries right out of the fryer, and a finishing sauce over the top.
That’s garlic parm magic without overcomplicating anything. You can even lean into garlic parmesan steak fries by hitting them with extra parmesan cheese and fresh parsley straight out of the oil. When you add Toom Garlic Dip to your recipes, expect excellent results every time.
If you’re craving more steak and fries, check out the ultimate French Steak Frites recipe, or Peppercorn Herb Steak and Fries. Another favorite of mine (because it’s so insanely flavorful!) is Cheese Fries with Chimichurri Steak.
Steak and Garlic Fries Ingredients Round-Up
- Steak – Favorite steaks, SPG seasoning (salt, black pepper, garlic powder), canola oil or olive oil, and Toom Garlic Dip.
- Fries – Russet potatoes, beef tallow, Toom Garlic Dip, minced garlic, fresh parsley (or other fresh herbs), and kosher salt.
- Optional Add-Ons – Parmesan cheese for Parmesan fries, lemon juice, lemon herb aioli, or even garlic butter steak bites on the side.
Now that you know what to grab, let’s get into it.
Prep the Fries
Start by slicing your potatoes into even inch strips or thin planks, or whatever gives you that perfect fry shape. Consistency matters here because uneven cuts lead to uneven cooking times.
Toss them into a large bowl filled with cold ice water. This is how you remove excess starch from the surface of the potato, and removing that excess starch is exactly what separates crispy fries from sad, soggy ones.
Let them soak in that cold water while you get everything else set up.
Pro Tip: Why Soak Fries in Cold Water
Soaking your fries in cold water is how you remove excess starch before frying. That excess starch on the surface of the potato is what causes fries to turn out soft and sticky instead of crispy. Cold water pulls it out, and drying them completely before they hit the oil seals the deal. It’s a small step that makes for crispier fries every time.
Fry the Potatoes
Heat your beef tallow in a cast-iron skillet or Dutch oven to around 325–350F for deep frying. Beef tallow runs cleaner and hotter than most oils, which is why your fries come out crispier and more golden than anything you’d get from a standard vegetable oil.
Pull the fries out of the cold water and dry them completely with a kitchen towel or paper towels. Moisture is the enemy here, since any water left on those fries will fight the oil and kill your crust.
Work in batches and add the fries in a single layer. Overcrowding drops the temperature and wrecks the texture.
First fry for 3–4 minutes until the potato is just cooked through, then pull them with a slotted spoon and rest on a paper towel-lined baking sheet. Let them cool for a couple of minutes.
Second fry until deeply golden brown and fully crispy. That second fry is what takes these from good to crispier fries that hold up under all the garlic and toppings.
Straight out of the oil, dump them into a large bowl and toss immediately with Toom Garlic Dip, minced garlic, fresh parsley, and kosher salt. The heat lets everything absorb fast. If you want to go the garlic parmesan steak fries route, load on the parmesan cheese right now while everything is still hot.
Keep warm.
Cook the Steak
Let your steaks sit at room temperature for 10–15 minutes before they hit the grill. Cold meat on a hot surface cooks unevenly. This step matters, so don’t skip it to save time.
Slather both sides lightly with Toom Garlic Dip, then season generously with salt, black pepper, and garlic powder. Don’t hold back.
Preheat your grill to medium-high heat, around 375F.
Lay the steaks down and cook for 3–4 minutes per side. Keep flipping every few minutes to build even color and render the steak’s fat cap properly. Make sure you’re searing the sides of the steak too — that’s where a lot of people leave flavor behind.
Cook to your preferred doneness. Around 120F internal before resting is the sweet spot for medium-rare.
Pull the steaks and let them rest for 10–15 minutes so the pan juices redistribute through the meat. Don’t skip this step either!
Slice and Serve
Take the steaks back to the cutting board and slice into even steak slices, working against the grain.
Pile the garlic fries onto a serving platter, then lay the steak slices on top or alongside. Finish with another spoonful of Toom Garlic Dip, a hit of lemon juice, a sprinkle of fresh parsley for a fresh finish, and parmesan cheese if you’re going all in.
Serve immediately and enjoy. Cheers!
What to Serve with Steak and Garlic Fries
This is already a full meal, but you can build it out with a simple green salad dressed with olive oil and lemon juice. Or, some roasted carrots drizzled in more garlic sauce and sprinkled with parsley would be absolutely amazing.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the steak and fries in separate containers so nothing goes soggy.
Reheat fries in an air fryer at 375F for 2–3 minutes to bring back that crispy texture. The air fryer is the only thing that gets them close to fresh. Reheat the steak gently over low heat to avoid pushing past your preferred doneness.
Loaded Fries & Potato recipes
FAQs for Steak & Garlic Fries
Yes. You won’t get the same result as deep frying in beef tallow, but an air fryer still gives you solid, crispy fries with excellent results. Cook in a single layer at 400F, shaking every few minutes, and hit them with a spray of oil for extra crunch.
You can, but beef tallow gives you better flavor and crispiness. If olive oil is what you have, it’ll still work. Just make sure to grab some with a higher smoke point, and watch your temperature more carefully.
That’s personal and comes down to your preferred doneness, but medium-rare gives the best balance of tenderness and flavor. Pull at 120F before resting.
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Steak and Garlic Fries
Ingredients
Steak:
- 2-3 Favorite Steaks
- 2 tbsp SPG
- Toom Garlic Dip as needed
- Canola Oil as needed
Garlic Butter Sauce:
- ½ cup Melted Butter unsalted
- 2 tbsp Toom Garlic Dip
- 1 tbsp Chopped Parsley
Fries:
- 2-3 Russet Potatoes
- 1.5 tbsp Minced Garlic
- 1 tbsp Chopped Parsley
- 1 qt Beef Tallow
- Kosher Salt as needed
Instructions
Fries:
- To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Heat up a dutch oven/skillet with beef tallow until the oil is 350F. Dry off your fries and add them to the oil.
- Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
- Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl along with the minced garlic, chopped parsley and salt. Keep warm until ready to serve.
Steak:
- Slather the steaks with Toom Garlic Dip and season generously with SPG, then set to the side until ready to cook.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.
- In a bowl, mix together the Garlic Butter Sauce
- Finally, slice your steak, add it with the fries and top with Garlic Butter Sauce. Serve and enjoy!
