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Sizzling Skillet Steak Frites with Paprika Parmesan Fries

A mouthwatering combination of tender steak and crispy fries seasoned with paprika and Parmesan, perfect for any dinner setting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces boneless ribeye steaks (1 to 1.5 inches thick) Choose well-marbled ribeye for juiciness
  • 1 tablespoon olive oil For searing the steak
  • 2 cloves garlic (smashed) For added flavor while searing
  • 2 tablespoons unsalted butter To baste the steak
  • 2 sprigs fresh thyme or rosemary Herbs for flavoring while cooking
  • Kosher salt to taste For seasoning the steak
  • Freshly ground black pepper to taste For seasoning the steak
For the Fries
  • 3 large russet potatoes (scrubbed and cut into thick fries) Firm potatoes to hold shape
  • 2 tablespoons olive oil For tossing fries before baking
  • 1 teaspoon smoked paprika Adds flavor and color to fries
  • 1/2 teaspoon garlic powder Seasoning for fries
  • 1/2 teaspoon salt For seasoning fries
  • 1/4 cup grated Parmesan cheese To sprinkle on fries after baking
  • 1 tablespoon chopped fresh parsley (optional) For garnish on fries
For the Chimichurri (Optional)
  • 1/2 cup fresh parsley (finely chopped) Main herb for chimichurri
  • 2 tablespoons fresh oregano (chopped or 1 tablespoon dried) Second herb for chimichurri
  • 3 cloves garlic (minced) Adds flavor to the sauce
  • 1/2 cup olive oil To emulsify the chimichurri sauce
  • 2 tablespoons red wine vinegar For acidity in the chimichurri
  • 1/2 teaspoon red pepper flakes For heat in the chimichurri
  • Salt to taste For seasoning chimichurri

Method
 

Preparation of Fries
  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the russet potatoes into thick fries, about 1/2 inch thick.
  3. Toss the cut fries in olive oil, smoked paprika, garlic powder, and salt until they're evenly coated.
  4. Spread them on a baking sheet, preferably with a wire rack for crispiness.
  5. Bake for 30–35 minutes, flipping halfway through, until golden and crispy.
  6. Sprinkle Parmesan cheese and parsley immediately after removing from the oven.
Chimichurri (Optional)
  1. Combine all chimichurri ingredients in a bowl and stir well.
  2. Let mixture sit at room temperature to meld flavors.
Cooking the Steak
  1. Pat the steaks dry with a paper towel.
  2. Season both sides generously with salt and pepper.
  3. Heat a tablespoon of olive oil in a cast iron skillet over high heat until it smokes.
  4. Carefully lay steaks in the skillet and sear for 3–4 minutes.
  5. Flip the steaks, adding butter, smashed garlic, and thyme.
  6. Baste steaks with melted butter for an additional 2–3 minutes, adjusting for doneness.
  7. Let the steaks rest for 5 minutes before slicing.

Notes

Serve with chimichurri sauce and a side of salad or grilled vegetables. For best flavor, allow steaks to marinate in olive oil, garlic, and herbs before cooking.