Description
Classic French-style Steak Frites featuring perfectly seared boneless ribeye steaks paired with crispy golden fries, enhanced with garlic, thyme, and butter for a flavorful and indulgent meal.
Ingredients
Scale
For the Steak
- 2 boneless ribeye steaks, about 1-inch thick
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
For the Frites
- 2 large russet potatoes, peeled and sliced into thin strips
- Vegetable oil, for frying
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season the Steaks: Season the ribeye steaks generously on both sides with salt and freshly ground black pepper. Allow them to rest at room temperature for about 30 minutes to let the flavors penetrate the meat.
- Preheat Oven: Preheat your oven to 200°F (93°C) to keep the fries warm while you cook the steaks.
- Prepare and Fry the Frites: Heat 1 inch of vegetable oil in a large, heavy skillet or deep fryer to 350°F (175°C). Fry the potato strips in batches, turning occasionally, until they turn golden brown and crisp, about 4-5 minutes per batch. Drain on a paper towel-lined plate and keep warm in the oven.
- Cook the Steaks: In a large skillet over medium-high heat, heat the olive oil. Add the steaks and cook for about 3-4 minutes per side until a crust forms and the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time for desired doneness.
- Baste with Butter and Herbs: Lower the heat to medium. Add butter, minced garlic, and thyme to the skillet. Continuously baste the steaks with this flavorful butter mixture for 2-3 minutes.
- Rest the Steaks: Transfer the steaks to a cutting board and let them rest for 5-10 minutes. This helps redistribute the juices, ensuring a juicy steak.
- Serve: Plate the steaks alongside the crispy frites. Optionally, garnish with fresh chopped parsley for a pop of color and freshness.
Notes
- Resting the steaks after cooking is essential for juicy results.
- Use a thermometer to check doneness accurately.
- Make sure the oil is hot enough before frying fries to achieve a crispy texture.
- For extra crispiness, soak potato strips in cold water before frying to remove excess starch, then dry thoroughly.
- Adjust seasoning according to taste preferences.
