June 1, 2020 0 Comments Dinner

Cast Iron Steak Frites With Truffle Fries

I was today years old when I learned that steak “frites” is just french for steak and “fries”, which is literally just cut up steak with fries. I always thought it was some kind of fancy steak. Fancy or not, these Cast Iron Steak Frites with Truffle “Frites” are delicious! I’ve included a tasty lemon garlic aioli dip recipe for dippin’ both the steak and fries. Yum!

Jump to Recipe

My cast iron is one of my best kitchen friends. We go way back. Two of my favourite things to cook on the cast iron are bacon and steak. With a properly seasoned cast iron, you could easily cook one of the best steaks of your life, and I’m going to tell you how.

There are mixed feelings out there on how a cast iron should be treated. Some people will tell you never to use soap and some will tell you that soap is just fine. This is my take from personal experience. Cast iron is porous, it absorbs a little bit of whatever you put on it. When you season a cast iron pan, you’re basically building up oils from the things you cook in it which keeps it non-stick. I find that using dish soap makes the next few meals you cook in the cast iron have a hint of sea breeze flavour. Also, since dish soap cuts grease, it also strips away the crucial oils that keep your pan from sticking.

Here’s how to properly wash and season your cast iron: Use a gentle scrubby and some water to get all of the food residue off the pan. Rinse and dry immediately. Any water left on your pan will cause it to rust. Next, Add a few drops of olive oil to the pan and rub it all over the pan (including the outside) using a paper towel. Then put the pan on a burner on low heat for 5 minutes. The heat will make the pan absorb the oil. That’s it, now your pan is ready for it’s next meal!

Now it’s time to talk steak. What’s the best cut of beef for steak frites? Ribeye or Strip loin tend to be the most popular choices. For this recipe I used strip loins and they turned out great. You can use cheaper cuts of steak as well, however you get what you pay for. I find the cheaper cuts of steak, especially on the cast iron, tend to wind up too chewy and they don’t seem to cook as nicely.

The truffle fries in this recipe are made from scratch. The best potatoes for fries are hands-down russets. Russets are high starch potatoes which make them the perfect victim for a delicious crispy fry. There are a few secrets to making perfect french fries. The first is making sure you cut them as evenly as possible into 1/4″ strips, the second is chilling them in ice water for thirty minutes before you cook them.

Lastly, to make the fries “truffle” fries, you’ll need to get your hands on some truffle salt. I found mine at Evoolution. They specialize in flavoured oils and vinegars and if you’ve never been, I highly recommend you check them out. Their truffle salt is also amazing on popcorn.

Now, here’s how to make Cast Iron Steak Frites With Truffle Fries:

If your steaks are in the fridge, take them out and bring them as close to room temperature as possible before cooking.

Start by peeling and cutting the potatoes into 1/4″ strips. Try to keep the cuts as even as possible. Keeping the fries the same size will help them cook evenly.

Once the fries are cut, put them in a large bowl and cover them with cold water. Add a handful of ice cubes and put in the fridge for 30 minutes.

Preheat the oven to 375°F

After 30 minutes, remove the fries from the fridge, drain the water and rinse until the water runs clear. Dry the fries thoroughly with a paper towel. Spread the fries out onto a large greased cookie sheet making sure they are all touching the bottom of the pan and aren’t piled up. Drizzle generously with oil and season well with the truffle salt (or just salt if you don’t have truffle salt)

Place the fries in the oven and cook for 20 minutes. After 20 minutes, remove from the oven and flip the fries. Return to the oven and increase the heat to 425°F. Cook for another 15-20 minutes until the fries are crispy.

*note: Make sure you have two racks in the oven and the fries are on the bottom rack cause you will be adding the steaks to the oven with the fries.

After you return the fries to the oven, it’s time to get the steaks ready. Season the steaks generously with steak spice.

Heat up the cast iron over high heat. The pan needs to get really hot for a good steak sear. Once the pan is hot enough, drop a tablespoon of butter in the pan and swirl it around to cover the bottom. Add a minced clove of garlic to the butter. The butter should sizzle instantly and begin to brown, this means it’s ready for the steak.

Add the steaks to the pan and cook for two minutes, then flip and cook for another two minutes.

Divide the other tablespoon of butter over the steaks and then put the pan in the oven. The amount of time you leave the steaks in the oven combined with the thickness of the steaks will decipher the done-ness of the steaks. My steaks were about an inch thick and I cooked them for four minutes which gave me a good medium rare steak. If your steaks are thinner this would likely give you a medium – medium well.

If you have a meat thermometer, here’s a quick guide:

Rare Steak 120–130°F (49–54°C)
Medium Rare Steak 130–135°F (54–57°C)
Medium Steak 135–145°F (57–63°C)
Medium Well Steak 145–155°F (63–68°C)
Well Done Steak 155°F and up (68°C and up)

Once the steaks are done to your likeness, remove from heat immediately or they will continue to cook. The fries and steaks should be done around the same time. Cut the steaks up into “frites” for dipping in the aioli.

For the lemon garlic aioli, combine the mayonnaise, dijon mustard, garlic, and lemon juice in a small bowl. Serve on the side. Enjoy!

Cast Iron Steak Frites With Truffle Fries

Cast Iron Steak Frites With Truffle Fries

I was today years old when I learned that steak “frites” is just french for steak and “fries”, which is literally just cut up steak with fries. I always thought it was some kind of fancy steak. Fancy or not, these Cast Iron Steak Frites with Truffle "Frites" are delicious! I’ve included a tasty lemon garlic aioli dip recipe for dippin’ both the steak and fries. Yum!
Prep Time 10 mins
Cook Time 40 mins
Soak Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 629 kcal

Equipment

  • Cast Iron Pan

Ingredients
  

  • 4 rib eye or strip loin steaks
  • Steak spice (to taste)
  • 2 tbsp butter
  • 1 garlic clove minced
  • 6-8 large russet potatoes
  • 2+ tbsp Oil (olive oil, vegetable oil, canola oil, or safflower oil)
  • Truffle Salt (to taste)

Lemon Garlic Aioli

  • 3/4 cup mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 4 cloves of garlic minced

Instructions
 

  • If your steaks are in the fridge, take them out and bring them as close to room temperature as possible before cooking.
  • Start by peeling and cutting the potatoes into 1/4" strips. Try to keep the cuts as even as possible. Keeping the fries the same size will help them cook evenly.
  • Once the fries are cut, put them in a large bowl and cover them with cold water. Add a handful of ice cubes and put in the fridge for 30 minutes.
  • Preheat the oven to 375°F
  • After 30 minutes, remove the fries from the fridge, drain the water and rinse until the water runs clear. Dry the fries thoroughly with a paper towel. Spread the fries out onto a large greased cookie sheet making sure they are all touching the bottom of the pan and aren't piled up. Drizzle generously with oil and season well with the truffle salt (or just salt if you don't have truffle salt)
  • Place the fries in the oven and cook for 20 minutes. After 20 minutes, remove from the oven and flip the fries. Return to the oven and increase the heat to 425°F. Cook for another 15-20 minutes until the fries are crispy.
    *note: Make sure you have two racks in the oven and the fries are on the bottom rack cause you will be adding the steaks to the oven with the fries.
  • After you return the fries to the oven, it's time to get the steaks ready. Season the steaks generously with steak spice.
  • Heat up the cast iron over high heat. The pan needs to get really hot for a good steak sear. Once the pan is hot enough, drop a tablespoon of butter in the pan and swirl it around to cover the bottom. Add a minced clove of garlic to the butter. The butter should sizzle instantly and begin to brown, this means it's ready for the steak.
  • Add the steaks to the pan and cook for two minutes, then flip and cook for another two minutes.
  • Divide the other tablespoon of butter over the steaks and then put the pan in the oven. The amount of time you leave the steaks in the oven combined with the thickness of the steaks will decipher the done-ness of the steaks. My steaks were about an inch thick and I cooked them for four minutes which gave me a good medium rare steak. If your steaks are thinner this would likely give you a medium – medium well.
  • If you have a meat thermometer see the guide in the notes below.
  • Once the steaks are done to your likeness, remove from heat immediately or they will continue to cook. The fries and steaks should be done around the same time. Cut the steaks up into "frites" for dipping in the aioli.

Lemon Garlic Aioli

  • For the lemon garlic aioli, combine the mayonnaise, dijon mustard, garlic, and lemon juice in a small bowl. Serve on the side. Enjoy!

Notes

Rare Steak 120–130°F (49–54°C)
Medium Rare Steak 130–135°F (54–57°C)
Medium Steak 135–145°F (57–63°C)
Medium Well Steak 145–155°F (63–68°C)
Well Done Steak 155°F and up (68°C and up)
Keyword Aioli, Beef Stroganoff, Cast Iron Steak, Cast Iron Steak Frites, Fries, Steak, Steak Frites, Truffle Fries