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+ servings
Peppercorn Herb Steak and Fries
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

Steak and fries for a delicious duo! A fresh peppercorn herb rub for the steaks and savory aioli to go along with the fries take this classic to the next level!

Course: Main Course
Cuisine: American
Keyword: Peppercorn Herb Steak and Fries
Servings: 4 People
Author: Derek Wolf
  • 3-4 NY Strip Steaks
  • 1 tbsp of Canola Oil
Peppercorn Herb Seasoning:
  • 1.5 tbsp of Mixed Peppercorns
  • 2 tsp of Sea Salt
  • 1 tsp of Fennel Seed
  • 1 tsp of Dried Garlic
  • 1 tsp of Dried Oregano
  • 1 tsp of Dried Rosemary
  • 1 tsp of Dried Thyme
  • 2 cups of Russet Potatoes cut into fries
  • 2.5 cups of Peanut Frying Oil
  • 1 tbsp of Garlic Salt
Lemon Garlic Mayo:
  • 2.5 tbsp of Mayonnaise
  • 2 tsp of Garlic Paste
  • 2 tsp of Spicy Mustard
  • 1/2 of a Lemon juiced
  • 1.5 tsp of Olive Oil
  1. Wash your russet potatoes and begin to slice them into fry size shapes. Once done, place them into a large bowl filled with iced water and place them into your fridge to set for at least 1 hour but ideally for 3 hours.
  2. In a mortar & pestle (or a food processor), add the peppercorn herb seasoning and mix until you have a medium coarse grind. Lather you’re steaks with canola oil and generously season with the peppercorn herb seasoning. Place in the fridge until ready to use.
  3. In a bowl, mix the ingredients for the Lemon Garlic Mayo. Place in the fridge until ready to serve.
  4. Preheat your Oklahoma Joe Judge Charcoal Grill to a two zone high heat temperature (around 450F).
  5. Add your steaks to the grill for 45 seconds before rotating 90 degrees to get your grill marks. Once you have the grill marks, flip your steaks over and sear the bottom side for 45 seconds before rotating. Once seared, pull your steaks over to the cool side of the grill to cook until they are 120F (another 5-7 minutes).
  6. As the steaks cook on the cool side, add a dutch oven or a deep skillet with the peanut oil to the hot side of the grill. Preheat the oil to 350F. When the steaks are done, pull off and let rest for 10 minutes.
  7. Once the oil is ready, add your fries to the skillet to cook for about 7-8 minutes or until they begin to turn golden brown. Add in batches as to not overcrowd the skillet. Once the first batch is done, pull off and add the second batch. Once the fries are done cooking for the first time around, add them back to the skillet to cook for another 3-4 minutes in order to make them extra crispy. When done, pull off and toss them in some garlic salt. Set aside too cool for a couple of minutes.
  8. Slice your steaks and serve with a side of fries and the mayo. Enjoy!