Steak Frites on Sticks

Steak Frites on a Stick

Typically I would argue that you don’t mess with a classic. Steak frites is a classic. It doesn’t need to be gussied up for the internet age.

But this is a blog. A food blog. So I would also argue that when it comes to a food blog– it’s all been done before. Google steak frites if you don’t believe me. So you gotta find a way to make yours stand out. Even with a classic like steak frites.

Classic. Have you ever noticed that people (I mean kids today) use the word classic for old? I hate that.

But I don’t hate steak frites, it’s a classic. So to keep up with kids today. I’m going to serve my steak frites on a stick and call them Steak Sticks. It will make an old (I mean classic) recipe seem fresh. Cubes of steak strung on skewers is not new technology, I know that. But when I call it Steak Sticks, people (I mean kids today) listen.

I almost put the frites on sticks too. All the kids today (I mean people) would notice that. However, it might be seen as just a little too cute coming from a person who’s no kid (today).

When making Steak Sticks I suggest you use bolder cuts like porterhouse or ribeye. Here’s my thinking. When it comes to little cubes of beef on sticks– I like the fatty cubes. The chewy cubes. The cubes that taste like something. Steak frites on sticks work well with little cubes of beef because all the edges (especially the fatty edges) get a char that you just can’t achieve with standard pan-fried versions of steak frites.

The other thing I like about these Steak Sticks is the fact that there’s nothing else on the stick but steak. It’s so much steakier that way. Besides, it’s very hard to get a chunk of beef and a hunk of veggie to cook evenly and appropriately when you stick them both on one stick. I’m not saying it can’t be done. I’m just saying why bother. Besides with classic steak frites, veggies are purely optional. In fact I prefer salad. But don’t put the salad on the stick. Kids today know that, right? GREG


Steak Sticks with Frites 

Print This Recipe Total time Yield 2–4Published


  • 2 tablespoon unsalted butter (divided)
  • 4 small shallots (peeled and thinly sliced)
  • kosher salt and cracked black pepper (as needed)
  • 2 tablespoon red wine vinegar
  • ½ cup dry red wine
  • 2 pound large russet potatoes
  • 1 ½ pound steak (Portehouse or Rib Eye, preferably) cut into 1 ¼‑inch cubes
  • oil (for frying)
  • 4 bamboo skewers (soaked in water at least 20 minutes)
  • coarse sea salt (such as Maldon) to taste
  • 1 tablespoon minced mixed herbs (optional as garnish)


Make the sauce: Place a medium saucepan over medium heat and add 1 tablespoon butter and the shallots. Season with salt and pepper and cook until the shallots are softened, but not yet colored, about 3 minutes. Add the vinegar and cook, stirring occasionally, until it evaporates, then add the wine. Let the wine come to a boil then lower the heat and let the sauce reduce by about half. Remove the pan from the heat and stir in the remaining butter; set aside.

Prep the potatoes: Scrub the potatoes, peel them if you like, then slice them lengthwise into slabs, 3/8 inch thick. Cut the slabs lengthwise into 3/8‑inch batons. Place the cut potatoes in a bowl filled with cold water to rinse off some of the excess starch and prevent discoloration. Potatoes may be cut up to a day in advance if they are left in water and stored in the refrigerator.

Prep the steak sticks: Place the steak cubes in a medium bowl; toss with a big pinch or two each salt and pepper. Thread the cubes divided evenly onto the 4 prepared skewers. Don’t squeeze them together too tightly. Leave room for the edges to char. Set aside.

Give the potatoes their first fry: Preheat the oil in a deep fryer (or tall, deep sided stock pot) to 325 degrees. Line a sheet pan with paper towels to absorb the oil from the cooked potatoes. Pour the potatoes from their water filled bowl into a colander then pat them completely dry with paper towels. Fry the potatoes in several batches to avoid crowding the oil, stirring them to distribute evenly in the oil until they just begin to turn golden, about 4 to 5 minutes. Move the par-cooked potatoes to the paper towel lined sheet pan and let them come to room temperature, at least 10 minutes and up to an hour before serving time. Raise the temperature of the oil to 365 degrees.

Grill the steak sticks: Heat grill to high. Grill the meat on the skewers for 2 to 3 minutes per side until charred on the outside and cooked to medium-rare on the inside (or to your desired doneness). Move to a platter, cover loosely with foil and let the meat rest while you finish the frites.

Give the potatoes their second fry: Working with about half the potatoes at a time, fry in the 365 degree oil until golden brown and crisp, about 4 minutes. Drain them on a paper-towel lined baking sheet; toss with kosher salt.

Gently reheat the sauce and place into a serving vessel. Serve the frites and steak together; sprinkle with sea salt and garnish with minced herbs (optional). Serve the sauce on the side for drizzling.