Ingredientes
\nGrilled Steak<\/p>\n
2 ribeye or sirloin steaks, about 1-inch thick
\nSalt and pepper, to taste
\n2 tbsp olive oil
\n2 cloves garlic, minced
\n1 tsp fresh rosemary or thyme, chopped (optional)
\n1 tbsp butter (for finishing)
\nFrench Fries<\/p>\n
4 large russet potatoes, cut into fries
\nSalt, to taste
\nOil, for frying (or baking if preferred)
\nInstrucciones
\nContinued on the next page<\/p>\n
Prepare the Fries: Rinse the cut potatoes in cold water to remove excess starch, then pat dry. For frying, heat oil in a deep fryer or large pot to 300\u00b0F (150\u00b0C). Fry the potatoes in batches for 3-4 minutes until just soft but not browned. Remove and drain on paper towels.<\/p>\n
Grill the Steak: Preheat your grill to medium-high heat. Rub steaks with olive oil, then season generously with salt, pepper, minced garlic, and rosemary or thyme if desired. Grill for 4-5 minutes per side for medium-rare, or until your desired doneness. For added richness, place a pat of butter on each steak during the last minute of grilling.<\/p>\n
Finish the Fries: Increase the oil temperature to 375\u00b0F (190\u00b0C). Fry the potatoes a second time for 2-3 minutes until golden and crispy. Drain on paper towels and season with salt.<\/p>\n
Serve: Plate the steaks with a side of French fries. Serve hot with your favorite steak sauce or ketchup for dipping.<\/p>\n
Helpful Tips
\nPerfect Grill Marks: For beautiful grill marks, rotate the steak 45 degrees halfway through each side\u2019s grilling time.
\nDouble Fry for Fries: The double-fry method gives a crispy exterior and fluffy interior for restaurant-quality fries.
\nRest the Steak: Let the steaks rest for 5 minutes after grilling to allow the juices to redistribute.<\/p>\n\n