10-Min Pan Steak & Crispy Frites
Pan-seared steak with shoestring fries and a bright lemon-butter sauce. Restaurant-quality dinner done in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 12 oz frozen shoestring fries
- 2 steaks (6-8 oz each) beef steaks (ribeye or ny strip), 1 inch thick
- 3 tbsp butter, divided
- 1 whole lemon
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 pinch to taste fleur de sel or coarse salt & cracked black pepper
Instructions
- 1
Start fries in a 400°F oven according to package directions (usually 18-22 min). Spread on a sheet pan.
- 2
Pat steaks dry with paper towels. Season generously with salt and cracked black pepper on both sides.
- 3
Heat 1 tbsp butter in a heavy 12-inch skillet over medium-high until it foams, ~90 seconds.
- 4
Sear steaks 90 seconds per side without moving. Edges should look opaque; interiors stay medium-rare.
- 5
Remove steaks to a plate. Add 2 tbsp butter and minced garlic to the skillet, cook 30 seconds until fragrant.
- 6
Squeeze lemon juice into the pan, scrape up browned bits, then pour sauce over steaks. Garnish with parsley. Serve with fries.
Tools you’ll need
- sheet pan
- 12-inch heavy skillet (cast iron or stainless steel)
- paper towels
- kitchen tongs
- wooden spoon or silicone spatula
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