Ribeye Steak Poutine Recipe

Prep and soak

Cut the potatoes into 1/2" matchsticks (or desired fry shape). Place in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours, to remove excess starch. Drain and pat completely dry with kitchen towels.

Optional cornstarch toss

If using cornstarch for extra-crisp fries: toss the dried potato sticks with 2 tsp cornstarch in a large bowl to lightly coat, then shake off any excess.

Fry (two-stage) or oven method

For frying: heat oil in a deep pot or heavy skillet to 325°F (use thermometer). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F and fry until golden and crisp, 2–3 minutes. Drain on a rack or paper towels and immediately season with 1 tsp kosher salt. For oven/bake: toss fries with 2 tbsp oil, spread in a single layer on a rimmed sheet, bake at 425°F, flipping halfway, until crisp and golden (30–40 minutes), seasoning with salt when done.

Bring steak to room temperature & season

Remove ribeyes from fridge 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tbsp neutral oil. Sear the steaks 2–3 minutes per side to form a deep brown crust. Reduce heat to medium, add 2 tbsp butter, thyme sprigs, and smashed garlic; tilt pan and spoon melted butter over steaks (basting) for 1–2 minutes. For doneness: aim for 125°F internal for medium-rare (about 4–6 minutes total per side depending on thickness). Use an instant-read thermometer. Transfer steaks to a cutting board and rest 8–10 minutes before slicing thinly against the grain.

Make a brown roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, until the mixture turns a deep golden-brown (3–5 minutes) and loses the raw flour taste.

Finish gravy

Gradually whisk in 3 cups hot beef stock, making sure there are no lumps. Bring to a gentle simmer, reduce heat to low, and simmer 6–8 minutes until slightly thickened. Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust seasoning. Keep warm over very low heat while assembling.

Assemble poutine

Divide the hot fries among 4 plates or 2 large sharing plates. Scatter fresh cheese curds evenly over the fries while fries are hot (so they begin to soften). Ladle hot gravy over the fries and curds, enough to warm and slightly melt the curds but not drown the fries (about 1/2 to 3/4 cup gravy per serving).

Add steak

Slice rested ribeye thinly across the grain. Arrange slices over the gravy-covered fries. Spoon any steak resting juices over the top.

Garnish and serve

Finish with a sprinkle of freshly cracked black pepper and chopped chives or scallions if using. Serve immediately so fries remain crisp and cheese curds are warm and slightly melty.