Ribeye Steak Poutine Recipe

Bring steak to room temperature

Remove ribeye from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps even cooking.

Season both sides of the steak evenly with kosher salt and freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4 minutes. Add 1 tablespoon vegetable oil and swirl. Add the ribeye and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, smashed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (baste) for another 2–3 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for desired doneness.

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing thinly against the grain into bite-size strips or slices.

Prep and soak

Cut the potatoes into 1/3–1/2 inch fries. Place cut fries in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat and par-fry

Toss the dried fries with 1 tablespoon cornstarch until evenly coated. Heat 1–1.5 inches of vegetable oil in a heavy pot to 325°F (160°C). Fry the coated fries in batches for 3–4 minutes until just cooked through but not browned. Use a slotted spoon to transfer to a paper-lined tray and let rest; maintain oil temperature.

Crisp fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon sea salt.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and has a nutty aroma (this cooks out the raw flour taste).

Add liquids and simmer

Slowly whisk in 2 cups beef stock until smooth. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, and a splash (about 2 tablespoons) red wine if using. Bring to a gentle simmer, reduce heat to low, and simmer 6–8 minutes until slightly thickened. Season with 1 teaspoon freshly ground black pepper and adjust salt to taste (beef stock and soy can be salty; add only if needed). Keep warm.

Assemble poutine

Divide the hot fries between two plates or shallow bowls. Scatter the cheese curds evenly over the fries while they're hot so they begin to soften.

Ladle hot gravy generously over the fries and cheese curds, allowing the curds to soften and partially melt. Taste and add flaky sea salt if desired.

Top each plate with sliced ribeye steak. Sprinkle chopped chives over the top and serve immediately while hot.