Description
Steak Frites is a classic French dish featuring perfectly seared ribeye steaks paired with crispy double-fried russet potato fries. The steaks are seasoned and cooked to medium-rare, basted with butter, garlic, and thyme for rich flavor, while the fries are soaked to remove starch, fried twice for crispiness, and finished with flaky sea salt. This elegant yet simple meal showcases the perfect balance of tender, juicy steak and golden, crunchy fries, making it an iconic bistro favorite.
Ingredients
Scale
Steak
- 2 boneless ribeye steaks (about 1 inch thick)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 2 garlic cloves (smashed)
- 2 sprigs fresh thyme
Fries
- 1 ½ pounds russet potatoes (peeled and cut into thin fries)
- Vegetable oil for frying
- Flaky sea salt for finishing
Instructions
- Prepare the steaks: Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and freshly ground black pepper.
- Soak the potatoes: While the steaks rest, soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and dry thoroughly with paper towels to ensure crispiness when frying.
- First fry of the potatoes: Heat a deep pot of vegetable oil to 325°F. Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove them and drain on paper towels.
- Second fry of the potatoes: Increase the oil temperature to 375°F. Fry the potatoes again in batches until golden and crispy, about 2–3 minutes. Drain on paper towels and immediately sprinkle with flaky sea salt.
- Sear the steaks: Heat olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare doneness. In the last 2 minutes of cooking, add the butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and baste the steaks continuously with the melted butter to infuse flavor and ensure juiciness.
- Rest the steaks: Remove the steaks from the skillet and let them rest for 5 minutes to allow juices to redistribute before slicing.
- Serve: Slice the steaks against the grain, plate them alongside the crispy double-fried fries, and serve hot.
Notes
- For added flavor, finish the fries with a sprinkle of grated Parmesan cheese or chopped fresh herbs like parsley.
- You can substitute ribeye steaks with strip steak or filet mignon based on preference or availability.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
