Skip to content



  • 2 hanger or strip steaks
  • 3 tablespoons butter
  • kosher salt/pepper
  • fresh chopped parsley (optional)
  • 5 to 6 Idaho potatoes
  • duck fat for frying
  • 2 tablespoons fresh chopped rosemary
  • 1 1/2 teaspoons kosher salt
  • cold water bath
  • 4 garlic cloves, mashed into a paste
  • juice of one lemon
  • 2 jumbo egg yolks or 3 large
  • 1/2 teaspoon dijon mustard
  • pinch of kosher salt
  • pinch of black pepper
  • 3/4 cup light olive oil
  • zest of 1/2 lemon

*This post may contain affiliate links. See my privacy statement for details.

Steak Frites with Lemon Aioli. I am not entirely sure what I enjoyed most, the tender juicy steak from Brasstown Beef cooked to the perfect rare plus, the homemade, crispy rosemary salted french fries, or the unbelievable lemon aioli. Which, I not only used for the frites, but for sure, used for dunking my steak into several times!

This recipe is all about timing. Lucky for me, I got it spot on the first time! You want the fries warm and crispy and the steak super juicy when serving. Follow these steps and this should be no problem at all to achieve!

Let’s talk BEEF. For this recipe, I used these amazing ribeye steaks from a local ranch here in North Carolina, Brasstown Beef! On numerous occasions, I have highlighted them in a few other blogs. You really need to check them out. Steve Whitmire is very committed to his animals and even refers to himself as more of a grass farmer than a rancher. He and his cattle drink the same water. His beef is all natural, contains no hormones or antibiotics, and is, according to Steve, “always on grass.” You can purchase this amazing beef directly on their website.

Sliced steak with fries and lemon aioli


Remove your steaks from the fridge and allow them to come to room temperature while you are preparing the other ingredients. Season both sides with kosher salt and black pepper.

Steak coming to room temperature


Scrub the potatoes. Leave the skin on, or not. Totally up to you. Prepare a cold bath. Basically, I just added cold water and a bit of ice to a bowl with about a teaspoon of kosher salt. You are probably wondering how in the world did I get these fries cut so thin and perfect? It was a little bit of a mandolin, and a little bit of me. Be very careful if you are using a mandolin. USE the guard. Trust me! Select the slice blade and position it to 4.5 mm or 3/16.

Click here to watch a short video I created on TikTok. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

Start slicing your potatoes lengthwise. Take a sharp knife and start cutting each potato slice into fries. In my opinion, the thinner, the better. Immediately add the cut fries to the cold water. This will allow the potatoes to release most of their starch and lend to a super crispy fry. In order to achieve a true recipe for Steak Frites with Lemon Aioli, you need super crispy fries.

Heat the duck fat to 375° in a cast iron or heavy bottom pan. Once all fries have been cut and soaked, drain in a colander. Allow the potatoes to sit on paper towels for a few minutes to release most of their remaining water. Chop the fresh rosemary. Mix in a bowl with kosher salt. As soon as the first batch of fries are fresh out of the fryer, sprinkle on the rosemary salt. Fry in batches if needed. As the final batch of fries are doing their thing, start heating up a cast iron pan for the steak.


While the cast iron pan is heating, in a stainless steel bowl, start preparing the aioli. You can actually prepare this in advance of cutting your potatoes and place in fridge. I was lucky enough to have a helper in the kitchen to aid me in making the aioli. I used an immersion blender, but I would suggest if you don’t have a helper, use a blender. You can whisk by hand, but this will take about ten minutes to get the perfect consistency. Oh, and your arm may fall off. Believe me, I started with a whisk and quickly switched to the immersion blender!

In a bowl, add the garlic. You can achieve a paste by smashing the garlic cloves with the back of a large knife. Use a bit of kosher salt to do this. The salt will act as an abrasive and make it easier to create a paste. Add to the bowl, the lemon juice, egg yolks, kosher salt, black pepper and dijon mustard. Blend everything together very well for about two minutes.

Slowly, and I mean SLOWLY, start adding the olive oil. I suggest using a light olive oil because of the taste. A light olive oil will not give you a bitter tasting aioli. Add a bit of oil. Blend. A bit more oil. Blend. A bit more oil. Blend. You get the idea. The aioli will start to come together nicely. Remember this will be used as a dipping sauce for the frites. It will not be as thick as a mayo. It should have the consistency of a ranch dressing. Add the lemon zest and reserve.


As mentioned above, remove the first fry by using a slotted spoon or spider strainer. Try to release as much oil back into the pot as possible. Place in a large bowl and sprinkle immediately with the rosemary salt. Fry the final batch. If you prefer a thicker-cut french fry, I would highly suggest a double-fry.


As the final batch of fries are working, remove the hot cast iron pan from the heat. Place two tablespoons of the butter in the pan and allow to melt and become foamy. Place pan back on heat and add the steaks. Sear both sides for about two to three minutes each for the perfect rare plus. Sear a few minutes more per side if you enjoy your steaks at a warmer temperature. When steaks are almost at your preferred temperature, dot with the remaining tablespoon of butter. Remove from pan and allow to rest for at least five minutes before slicing. Slicing the steaks too soon will cause all of the juices to run out and make for a dry steak! Check out my recipe for The Perfect Steak.

Remove your final fry in the same bowl as the first. Toss with a bit more rosemary and salt. Slice the steaks. Top with a few handful of these amazing frites. Serve with a side of the lemon aioli. ENJOY this fabulous recipe for Steak Frites with Lemon Aioli.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

A yellow bowl filled with poached fish sitting on a bed of steamed white rice, with the tomato poaching liquid covering the fish. Roasted asparagus is also sitting in the inside of the bowl.

Quick Tomato Poached Fish

This Quick Tomato Poached Fish recipe is bursting with flavors from sweet tomatoes, fragrant garlic and aromatic shallots. While not only tantalizing

A charcoal-colored plate loaded with mashed potatoes, two sausages and covered in a brown onion gravy. Everything is garnished with fresh chopped parsley.

Easy Bangers and Mash

Looking for a comforting and hearty meal that’s easy to make? Look no further than this classic British dish. Satisfyingly simple, yet


  1. […] Lent has started and I am looking for more creative ways to enjoy fish and seafood on Fridays…well…any day for that matter! I was thinking about my Blackened Grouper and wanted to elevate the recipe just a touch…Fish and Chips, my way! I picked the most perfect bun, and made the best creamy cole slaw. For the side, my Homemade French Fries! […]

  2. […] the air-fryer. So, I fried my chips in duck fat. This preparation is very similar to the way I make Steak Frites. The only exception, I used Kitchen Crafted’s Bayou Catch BLND® on the chips, instead of […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.