Us Ribeye Steak And Fries Recipe

Bring steak to room temperature

Remove the 8 oz ribeye from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels. This ensures even cooking and better browning.

Season

Season both sides generously with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp). Press seasoning into the meat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear steak

Place steak in the hot pan. Do not move for 2–3 minutes to develop a deep brown crust. Flip and sear the second side for 2 minutes.

Baste and finish

Reduce heat to medium-high. Add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter for 1–2 minutes while cooking to desired doneness: about 3–4 minutes more for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for preferred doneness.

Rest

Transfer steak to a cutting board and loosely tent with foil. Rest for 5–7 minutes so juices redistribute before slicing.

Prepare potatoes

Peel if desired and cut russet potatoes into 1/4–1/2 inch sticks. Rinse the cut potatoes under cold water until water runs clear to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Optional toss with cornstarch

For extra-crispy fries, toss the dried potato sticks with 1 teaspoon cornstarch until lightly coated.

Blanch (if frying)

Heat oil in a deep pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels. If you prefer oven fries, toss with 1 tablespoon oil and roast at 425°F (220°C) for 20–25 minutes, turning once.

Crisp

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 1–2 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

If oven method used

After roasting at 425°F until tender, switch to broil or increase oven to 475°F (246°C) and roast 4–6 more minutes, turning once, until edges are crisp. Season immediately with salt and pepper.

Melt butter and sweat shallot

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add the finely minced shallot and gently cook for 1–2 minutes until softened but not browned.

Add cream and reduce

Pour in 2 tablespoons heavy cream and stir, allowing the mixture to warm and slightly thicken for 1–2 minutes over low heat.

Finish with truffle and season

Remove pan from heat. Stir in 1/2 teaspoon truffle oil (or a small amount of truffle paste), 1/2 teaspoon lemon juice, 1 teaspoon finely chopped chives (optional), 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust truffle oil and salt to preference. Keep warm (very low heat) until serving.

Slice the rested ribeye against the grain into 1/4–1/2 inch slices. Arrange slices on a warm plate beside a generous portion of fries. Spoon the warm truffle butter sauce over the steak or serve it on the side in a small ramekin. Garnish fries with a light sprinkle of sea salt and chopped parsley or chives if desired. Serve immediately.