Steak Frites Recipe

Time1h

Serves2

Ribeye steak served with fries

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.

1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into even strips about 1/4 inch thick.
2
Soaking the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. This helps achieve crispiness.
3
Drying the Potatoes
Drain the soaked potatoes and pat them dry with a clean kitchen towel.
4
Heating the Oil
In a large pot, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
5
Frying the Potatoes
Carefully add the dried potato strips to the heated oil in batches. Fry for about 4-5 minutes until golden brown.
6
Draining and Salting
Remove the fries from the oil and place them on paper towels to drain excess oil. Sprinkle with salt while still hot.

7
Preparing the Steak
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
8
Seasoning the Steak
Rub both sides of the steaks with olive oil, then sprinkle generously with garlic powder, salt, and black pepper. Add fresh rosemary on top.
9
Cooking the Steak
Heat a cast-iron skillet or grill over medium-high heat. Once hot, add the seasoned steaks. Cook for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
10
Resting the Steak
Remove the steaks from the heat and let them rest on a plate for 5-10 minutes to allow the juices to redistribute.

11
Plating the Dish
Slice the ribeye steaks against the grain and serve alongside the freshly made fries. Optionally, garnish with additional rosemary.