Classic Steak Frites
A bistro-style masterpiece featuring perfectly seared ribeye steak paired with crispy, double-fried French fries. This recipe achieves the perfect med...
2
French Cuisine
🟡Intermediate★★★☆☆
May 29, 2025
12 views
Ingredients
🥬
4 large
russet potatoes
peeled and cut into 1/4-inch batons
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2 pieces
ribeye steak
1.5-inch thick, room temperature
🥛
4 tablespoons
unsalted butter
🫒
2 quarts
vegetable oil
for frying
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4 sprigs
fresh thyme
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4 whole
garlic cloves
crushed but intact
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2 teaspoons
black pepper
freshly ground
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2 tablespoons
kosher salt
divided use
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Soak cut russet potatoes in cold water for 30 minutes to remove excess starch, then drain and dry thoroughly with paper towels
Step 2
Heat vegetable oil in a large heavy-bottomed pot to 325°F (163°C). Blanch the russet potatoes in batches for 5-7 minutes until tender but not browned. Remove and drain on paper towels
Step 3
Pat ribeye steak completely dry with paper towels and season generously with kosher salt and black pepper. Let rest for 10 minutes to allow seasoning to penetrate
Step 4
Heat a cast-iron skillet over high heat until smoking. Place ribeye steak in the pan and sear for 4-5 minutes until deeply caramelized
Step 5
Flip ribeye steak, add unsalted butter, fresh thyme, and garlic cloves. Baste continuously with the melted butter for 3-4 minutes for medium-rare (internal temperature 130-135°F)
Step 6
Remove ribeye steak to a cutting board and let rest for 10 minutes, tenting loosely with foil
Step 7
Meanwhile, increase oil temperature to 375°F (190°C). Fry the blanched russet potatoes again until golden brown and crispy, about 3-4 minutes
Step 8
Season hot fries immediately with kosher salt. Slice the rested ribeye steak against the grain and serve alongside the crispy fries
✨Chef's Tips
- ★For the perfect crust on your ribeye steak, ensure the meat is completely dry before searing and your pan is ripping hot - you should see wisps of smoke rising from the empty pan
- ★The double-frying technique for fries is crucial: the first low-temperature fry cooks the interior, while the second high-temperature fry creates the crispy exterior. Let fries cool completely between fryings for best results
- ★When basting the ribeye steak, tilt the pan slightly to pool the butter and use a large spoon to continuously shower the meat. This creates even caramelization and adds tremendous flavor
- ★For restaurant-quality presentation, rest your ribeye steak on a wire rack instead of a plate to prevent the bottom from steaming and losing its crust
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