Steak and frites with garlic aioli dips

Steak and frites night

What better accompaniment to a perfectly cooked steak than a generous pile of golden and crispy twice-cooked frites! Add the new creamy Best Foods garlic aioli for dipping, and you’ve got a simple but stunning dish!

For those that like a little more heat, the addition of a few simple ingredients to the aioli creates a hot, smokey dip that can be served alongside to spice up both the steak and frites.




  • 2 x 150g Scotch steaks

  • Salt & pepper

Double Cooked Frites

  • 4 x large agria potatoes (or other floury variety)

  • Olive oil

  • Flakey sea salt

  • Best Foods Garlic Aioli to serve

Smokey Garlic Aioli Dip

  • 3/4 cup Best Foods Garlic Aioli

  • 1/2 tbsp tomato sauce

  • 1/2 tbsp hot sauce

  • 1/2 tbsp worcestershire sauce

  • 1 tsp smoked paprika


Prepare the steaks by patting the meat dry with paper towels, and brushing with oil before seasoning well with coarse ground salt and pepper.

In a small bowl, mix the aioli, tomato sauce, hot sauce, worcestershire sauce and paprika together to create the smokey garlic aioli dip.

Preheat oven to 220°c, fan bake. Peel the potatoes and slice them into chunky sized chips. Place in a pot and cover with water. Then boil over high heat until they are tender and almost breaking in half (approximately 10 minutes). Use a slotted spoon to carefully remove the fries from the water, and place on paper towels to dry.

Once dry, add a good helping of olive oil (approx 1 - 2tbsp depending on the amount of fries) to a baking tray, add the chips, sprinkle with flakey sea salt, and carefully toss until they are well coated, then ensure they are arranged in a single layer.

Bake the chips for 15 minutes, then carefully turn them over before returning to the oven to cook for another 10-15 minutes until crispy and golden.

If your steaks are over 1” thick then consider using a reverse sear method* for cooking the steaks, otherwise heat your bbq or cast iron pan for high temperature direct grilling.

Once the BBQ/pan is up to a high heat, place the steaks on the cooking surface, press down to help form a crust over teh entire surface for the meat and sear for 2 minutes, before turning and repeating on the other side.. Test for doneness and if steak isn’t at optimal temperature, continue to cook, flipping the steaks every 30 seconds, testing for doneness after each cycle. I highly recommend using an accurate instant read digital thermometer for checkign doneness. for my steaks under a direct grill method I’m aiming for 51*C (125F) before removing them from the grill.

Once the steak is cooked to your likeness, set it aside to rest for 5 minutes (note that carryover cooking i..e the steak contiuting to cook after removal from the plate will add around 5 or more degrees to the internal temp) Once rested, serve next to a generous portion of golden frites with both plain and smokey garlic aioli dipping sauces.

*Reverse Sear Method

For thick steaks over 1” it is optimal to slowly raise the steaks internal temperature to the required doneness before applying a quick sear to caramelise the surface.

BBQ method

Set up the BBQ grill for 2-zone cooking:

  • Charcoal – heat coals using a chimney, then pour them carefully on to one side of the charcoal grate only, then replace the cooking grate

  • Gas – preheat the grill using the burners on one side of the grill only

Place the steak on to the indirect side of the grill (the side without burners on/hot coals below) and insert a BBQ thermometer if you are using one, then replace the lid.

Cook the steak indirectly until an internal temperature of 47°c is reached to ensure a medium rare finish. Once this temperature has been reached, remove the meat from the grill and set aside. Increase BBQ temperature either by increasing gas burner setting, adjusting vents or adding more charcoal as required. Once BBQ is ready, place steak over the heat source for 2 minutes each side

Rest for 5 minutes and serve..

Kitchen Method

Heat oven to 150*C (300F) Place the steak on an oven tray and insert a thermometer to measure the internal temperature for the steak.

Fit tray into oven and cook steak until an internal temperature of 47°c is reached to ensure a medium rare finish. Once this temperature has been reached, remove the meat from the grill and set aside.

Heat cast iron pan on burners to high heat temperature before searing the steak off for 2 minutes each side.

Rest for 5 minutes and serve..

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