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Steak Frites

Steak Frites

Steak Frites

Sometimes you just want a steak and potatoes. I found some great organic, totally grass-fed beef from a supplier in the area that tastes great. Keeping it simple is the best approach in this case, because the beef doesn’t need much…just a little salt, pepper, and garlic.


  • Steak (rib eye in this case)

  • Garlic

  • Potato

  • Olive oil

  • Butter

  • Salt (to taste)

  • Pepper (to taste)


Potatoes (Frites)

Start by microwaving a whole potato (1 per person) for approximately 3-4 minutes (you may need to increase the cook time depending on how many potatoes you have). The aim is to heat the potato until it’s just cooked, then allow the potato to cool in the freezer for 5-10 minutes.

When the potato has cooled a bit, peel it, then cut it into rectangular French fry shapes. Next, sautée the potatoes in olive oil until golden brown, and finish with good salt and fresh cracked pepper.


Ideally you’ll want to allow your steak to come to room temperature, then season it with salt and pepper. Heat a pan on high heat, add a touch of olive oil, then add your steak along with a clove or two of garlic (just smashed but still intact). Allow it to cook for 3 minutes or so (depending on the thickness of the steak and how done you would like it) without moving it. Also, keep an eye on the garlic cloves to make sure that they don’t burn (you can put them on top of the steak periodically to control that).

Next, flip the steak and cook for a minute or so before adding a pat of butter. The goal is to time the butter so that it browns enough to develop flavor, but not so much that it burns.

Baste the steak continuously until it’s done to your liking, then let it rest for 8-10 minutes before slicing.

Dish and Photo by Adrian Rodriguez

Content Disclosure: HGC This post contains 100% human generated content that contains no AI input (derivative or otherwise).

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