Name: Sheet-Pan Steak Frites Recipe
Prep time: 10 min
Cook time: PT-492909H44M16S
Total time: PT-492909H44M16S
Cuisine: French
Ingredients: 2 (1″-thick) NY strip steaks; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp vegetable oil; 1/2 (28-oz.) bag frozen hand-cut-style French fries; Mayonnaise, for serving (optional)

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Introduction

Sheet-Pan Steak Frites is a simple and satisfying meal that brings classic steakhouse flavors to your kitchen with minimal cleanup. Juicy NY strip steaks and crispy fries cook together on one pan under the broiler, making it perfect for a quick weeknight dinner or casual weekend treat.

The image shows two grilled steaks with a slightly charred edge, browned and cooked with visible black pepper and seasoning on top. Below the steaks, there is a layer of golden crispy French fries spread out unevenly across a silver metal tray. The tray has oil and some seasoning scattered on it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (1″-thick) NY strip steaks
Kosher salt

Freshly ground black pepper
2 tbsp. vegetable oil

1/2 (28-oz.) bag frozen hand-cut-style French fries
Mayonnaise, for serving (optional)

Instructions

Step 1: Arrange a rack in the upper third of your oven and preheat the broiler. Pat the steaks dry with paper towels, then generously season both sides with kosher salt and freshly ground black pepper. Brush both sides with vegetable oil.
Step 2: Place the steaks on one half of a baking sheet. Spread the frozen French fries evenly on the other half.
Step 3: Broil for 5 minutes. Flip the steaks and toss the fries, then continue broiling until the steaks reach medium-rare—an instant-read thermometer inserted into the thickest part should read 125°F—about 3 to 5 minutes more. If needed, broil in 1-minute increments until desired temperature is reached. Remove the fries from the sheet pan if the steak needs more time.

Step 4: Transfer the steaks to a cutting board or plate and let them rest for 5 minutes to allow juices to redistribute.
Step 5: Thinly slice the steaks against the grain and divide between plates. Serve the fries alongside with mayonnaise if desired.

Tips & Variations

For extra crispy fries, toss them with a little oil and sprinkle with smoked paprika or garlic powder before broiling.

Use a meat thermometer to avoid overcooking and ensure perfectly medium-rare steaks every time.
Try swapping NY strip steaks for ribeye or sirloin based on your preference and budget.
Serve with a simple herb butter or garlic aioli instead of mayonnaise for added flavor.

Storage

Store any leftover steak and fries in an airtight container in the refrigerator for up to 3 days. Reheat fries in a hot oven or toaster oven to restore crispiness, and warm steak gently in a skillet over medium-low heat or in the microwave at 50% power to avoid drying it out.

How to Serve

Two cooked steaks with a browned and slightly charred texture are placed on the upper half of a metal tray. The steak on the right is held by mint green tongs, showing its juicy surface speckled with black pepper. Below the steaks, a spread of golden, crispy French fries fills the lower half of the tray, each fry showing a crunchy texture with some darker edges. The tray has small bits of seasoning and oil marks, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh-cut fries instead of frozen?

Yes, fresh-cut fries work well. Just make sure they are evenly sized and toss them with oil before baking to ensure crispiness.

How do I know when my steak is done?

Using an instant-read thermometer is the most reliable method. For medium-rare, aim for 125°F in the thickest part of the steak. Remember the steak will continue to cook slightly while resting.