Steak Frites (known as “steak and fries” in French), is one of the most popular dishes served in brasseries throughout Europe. In this classic combo, which originated in Belgium, the fries are always deep-fried, giving them a crunchy texture and an appetizing golden-brown color. For the steaks, thicker-cut, boneless strip steaks produce a nice crust on the exteriors without overcooking the centers.\n \nDifficulty 2\/5 Prep Time 10 MIN Cook Time 30 MIN Serves 2\n \nFEATURED PRODUCTS\n\nLodge Chef Collection 6Qt Cast Iron Double Dutch Oven\n\n \nINGREDIENTS\n\n4 russet potatoes, medium\n1 ½ quarts vegetable oil\n1 teaspoon salt\n1 ½ tablespoons garlic, minced (divided)\n1 ½ tablespoons parsley, chopped finely (divided)\n2 New York strip steaks\n1 teaspoon salt\n1 teaspoon pepper\n½ teaspoon garlic powder\n1 teaspoon flaky salt\nsteak sauce\n\n \nDIRECTIONS\n\nFill a large bowl halfway with cold water.\nWash potatoes and cut into 1\/3-inch french fries, adding them to water as you go.\nDrain water and rinse again with cold water.\nDrain again and pat dry with paper towels.\nAdd vegetable oil and french fries to Dutch Oven and set over medium-high heat. Cook for 25 minutes, or until golden brown and cooked through.\nRemove french fries to a paper towel-lined plate and sprinkle with salt, minced garlic, and parsley.\nWhile fries are cooking, remove steaks from refrigerator. *Season with salt, pepper, and garlic powder.\nPreheat Dutch Oven lid over medium-high heat for 5 minutes.\nSpray lid with cooking spray and grill steaks 4-5 minutes per side, or until desired doneness.\nSprinkle remaining garlic and parsley over steaks.\nGarnish with flaky salt and serve with your favorite steak sauce, if desired.\n\n*Tip: Removing steaks from the refrigerator about 15 minutes before grilling will help them to cook more uniformly.\nCourtesy of Lodge Cast Iron.