COOK IT.
Season the steaks on all sides with salt, allowing them to dry brine while you build your fire.
Build your fire in the Timberwolf® Smokeless Fire Pit. Begin with two solid logs placed parallel to each other in the base of the fire pit. Place a couple of fire starters, wood shavings, and/or crumpled paper between the logs, then place some kindling on top of and perpendicular to the logs, building a little log cabin with the kindling.
Ignite the starters, allowing the fire to catch. Add a couple more medium-small logs, then allow the fire to burn down until the flames are below the rim of the fire pit. Carefully place your cooking grids over top. Add a cast iron frying pan on top of the grids, to one side to heat as well.
While the fire burns down to coals, scrub your potatoes, then cut them into even-sized planks or chips. Bring a pot of salted water to the boil and add the vinegar. Boil the potatoes for 5 minutes. Remove the potatoes carefully from the water, placing them onto paper towel to dry.
When the fire is down to coals, open one side of your cooking grids and bank the coals to one side of the fire pit. You may need to add a small log or a couple of chunks of wood to ensure the heat remains even.
Now that your grids and pan are preheated, add the oil to the pan and put in your chips. Sear the steaks over direct heat, waiting for a minute and turning 90 degrees, then flipping and repeating to get those perfect hatch marks. At this point, use a thermometer to ensure that your steaks are coming up to the right temperature, about 130°F (54°C) for medium rare. If your steaks need some more time or are getting a little dark on the outside, move them away from direct heat to finish cooking.
Turn the potatoes in the oil several times to ensure they become crisp on every side. Once golden brown, remove them to paper towel to drain. Season with salt and pepper to taste as soon as they come out.
When the steaks are done grilling, rest them for at least 5 minutes before slicing and serving.
While your steaks are resting, you can make the optional sauce. You can use the herbs you have on hand to make this sauce. Using a stick blender or a regular blender, add an egg yolk, the garlic, fresh herbs, Worcestershire, mustard, and the juice of a lemon. Start the machine and stream in the butter until you have the consistency you are looking for, a thin, mayonnaise-like green sauce.
Pair this simply elegant dish with deep reds like the smooth, medium-bodied merlot, whose herbal notes will play well with the sauce. You could also try Malbec, a more robust wine featuring dark fruits and tobacco, which will pair well with the smokiness of the meal. For beer pairings, try a malty and sweet Belgian Dubbel to complement the savoriness of the meal, or a Chimay Red Abbey Ale whose caramel and spice flavors will stand up to the strong flavors of this dish.
Simple, bold, and unforgettable—this Easy Steak Frites recipe is proof that sometimes, meat, fire, and salt are the only ingredients you need. Whether you keep it classic or go big with the optional frites sauce, you’re in for a plate that delivers rich texture, deep flavor, and serious backyard cred. So, grab your favorite wine or beer, gather around the fire, and toast to meals made with heat, heart, and just a touch of smoke. What was your first cook over the Timberwolf Smokeless Fire Pit? Share your flame-kissed recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!