Description
This Steak Frites recipe delivers the perfect combination of juicy, perfectly seared ribeye steak and crispy golden fries. With a double-fry technique for the fries and butter-basted steak infused with garlic and herbs, it’s a classic French-inspired dish that’s both indulgent and satisfying.
Ingredients
Scale
Steak
- 2 Ribeye steaks (about 12 oz each)
- Salt and black pepper, to taste
- 2 tbsp butter
- 2 garlic cloves, crushed
- 1 sprig fresh thyme or rosemary
Fries
- 3 large russet potatoes, peeled and cut into thin fries
- Vegetable oil, for frying
- Salt, to taste
Optional
- Béarnaise or peppercorn sauce, for serving
Instructions
- Prepare the fries: Peel the russet potatoes and cut them into thin, evenly sized sticks. Place them in a bowl of cold water and soak for at least 30 minutes to remove excess starch and ensure crispy fries.
- First fry: Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry the fries in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels.
- Cook the steak: Preheat a cast-iron skillet over high heat until very hot. Season both sides of the ribeye steaks generously with salt and black pepper. Place steaks in the skillet and sear for 3-4 minutes on each side for medium-rare, adjusting time as needed for desired doneness.
- Baste with butter: Reduce the heat to medium-low. Add butter, crushed garlic cloves, and fresh thyme or rosemary sprig to the skillet. Spoon the melted butter repeatedly over the steaks to baste and infuse flavor.
- Rest the steak: Remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes to allow juices to redistribute.
- Second fry: Increase the frying oil temperature to 375°F (190°C). Fry the previously cooked fries again in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with salt immediately.
- Serve: Plate the rested steak alongside the crispy fries, and serve with your choice of Béarnaise or peppercorn sauce if desired.
Notes
- Soaking the fries in cold water is essential to remove starch and achieve maximum crispiness.
- Double frying the fries at different temperatures ensures a crispy exterior with a tender interior.
- Use a cast-iron skillet for the best sear and even heat distribution while cooking steak.
- Resting the steak before serving is essential to keep it juicy.
- Adjust cooking times based on steak thickness and preferred doneness.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
Keywords: Steak Frites, Ribeye Steak, Crispy Fries, French Recipe, Butter Basted Steak, Double Fried Fries
