Steak Frites Recipe
Grilled ribeye served with fries and chimichurri.
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Ingredients
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Steak
Fries
Chimichurri
Method
Steak
- 1
Prepare the Steak
Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
- 2
Season the Steak
Pat the steaks dry with paper towels. Rub both sides with olive oil and season generously with salt and black pepper.
- 3
Grill the Steak
Preheat the grill to high heat. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer a different doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
- 4
Rest the Steak
Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
Fries
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Rinse the potato strips in cold water to remove excess starch, then pat dry with paper towels.
- 6
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches, frying for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 8
Season the Fries
While the fries are still hot, sprinkle with salt to taste.
Chimichurri
- 9
Prepare the Chimichurri
In a food processor, combine the fresh parsley, cilantro, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt.
- 10
Blend the Ingredients
Pulse the mixture until it is finely chopped but not pureed. Adjust seasoning with additional salt or red pepper flakes if desired.
- 11
Serve the Chimichurri
Transfer the chimichurri to a bowl and let it sit for about 10 minutes to allow the flavors to meld before serving.