Start by washing and peeling your potatoes. Cut them into even ½-inch sticks. This size gives you that perfect balance between crispy edges and soft centers. Once cut, soak the potato sticks in cold water for at least 30 minutes. This step removes excess starch and helps them crisp up better when fried.

Heat the olive oil in a deep skillet until it reaches 350°F (175°C). Drain the potatoes and pat them dry with a clean towel—wet fries mean oil splatter! Fry in batches to avoid overcrowding the pan. Each batch should take 5–7 minutes, or until they’re golden brown. Remove them onto paper towels to soak up extra oil.

Season your steak generously with salt and pepper on both sides. Use a hot skillet (cast iron works great) to sear the steak. For medium-rare, cook for about 4–5 minutes on each side. Let the steak rest for 5 minutes before slicing to lock in the juices.

Slice the steak against the grain and serve it next to your crispy fries. Add a sprinkle of fresh herbs on top for flavor and presentation. That’s it—you’ve just made Steak Frites!