Spicy Smoked AAA Steak Frites with Garlic Aioli

1Preheat oven to the temperature recommended on your frozen fries package (usually around 400-425°F / 200-220°C). Arrange the fries in a single layer on a baking sheet and bake in the oven.

2In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth. Cover and refrigerate until serving. This can be made ahead of time.

3Pat Sobeys AAA beef steaks dry thoroughly with paper towels. This is crucial for a great sear. Drizzle each side with about 1/2 tbsp of olive oil.

4Liberally sprinkle 1.5 - 2 tbsp of Matheson Food Company Heater Seasoning all over both sides and the edges of your steaks. Rub it in well, ensuring every inch is coated with that bold, smoky, and spicy flavour. Let the steaks sit at room temperature for about 10-15 minutes while your pan heats up; this helps the seasoning adhere and ensures more even cooking.

5Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat until it's smoking hot. Carefully place the seasoned steaks in the hot pan. For a medium-rare steak, sear for 3-4 minutes per side, plus 1 minute on each edge, developing a beautiful crust. Adjust cooking time for your desired doneness (e.g. 4-5 minutes per side for medium).

6Once cooked to your liking, remove the steaks from the pan and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring tender, flavourful steak. This is also a great time to check on your fries in the oven.

7Once the fries are golden and crispy, remove them from the oven. Slice the rested steaks against the grain into thick, juicy strips. Arrange the steak frites on plates, garnish with fresh chopped parsley if desired, and serve immediately with a generous dollop of your homemade garlic aioli. Get ready for an explosion of flavour!