Oven frites, otherwise known as fries, pair perfectly with this cast iron seared porterhouse steak.

Porterhouse Steak and Frites

Preheat oven to 450 degrees. Place a large rimmed baking sheet lined with aluminum foil in preheated oven.

Cut potatoes into 1/4-inch-thick sticks. Pat dry with paper towels. Place into a large bowl and toss with olive oil, salt, pepper, and rosemary. Remove sheet pan from oven and spray with nonstick cooking spray. Place potatoes in a thin layer on hot baking sheet. Bake 25 to 30 minutes, tossing occasionally, until golden brown.

Meanwhile, prepare Cast Iron Porterhouse Steak: Pat steak dry with paper towels and season each side with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear steak deeply on one side, about 4 minutes. Flip steak and add butter, rosemary, and thyme to skillet. Tip skillet on its side and gently spoon oil and butter from pan over steak. Place steak in preheated oven with frites and cook until desired doneness, about 5 minutes (130 degrees) for medium-rare.

Remove steak and frites from oven. Remove steak from cast iron and place on a large cutting board. Cover with aluminum foil and allow to rest 5 to 10 minutes.

When ready to serve, cut steak from the bone and carve into 1/2-inch-thick slices. Serve with frites, garnished with freshly grated Parmesan cheese and fresh parsley, if desired.