Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Steak
For the Fries
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.
- 2
Soaking the Potatoes
Place the potato strips in a bowl of cold water for at least 30 minutes. This helps to remove excess starch for crispier fries.
- 3
Drying the Potatoes
Drain the potatoes from the water and thoroughly pat them dry with paper towels.
- 4
Heating the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Frying the Potatoes
Carefully add the dried potato strips to the hot oil in batches, frying them for about 5-6 minutes or until golden brown. Remove and drain on paper towels, seasoning with salt.
Cooking the Steak
- 6
Seasoning the Steak
Season both sides of the ribeye steaks generously with salt and black pepper.
- 7
- 8
Basting the Steak
Add butter, garlic cloves, and thyme to the skillet. As the butter melts, spoon it over the steaks for an additional 2 minutes.
- 9
Resting the Steak
Transfer the steaks to a plate and let them rest for about 5-10 minutes before slicing.
