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Ingredients
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Steak
Fries
Salad
Method
Steak
- 1
Prepare the Steak
Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.
- 2
Season the Steak
Rub both sides of the steaks generously with salt and black pepper.
- 3
Cook the Steak
In a large skillet over medium-high heat, add olive oil. Once heated, add the steaks and sear for about 4-5 minutes on each side for medium-rare. During the last minute of cooking, add butter and thyme to the pan, basting the steaks with the melted butter.
- 4
Rest the Steak
Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.
Fries
- 5
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to resemble fries.
- 6
Soak the Potatoes
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 7
Dry the Potatoes
Drain and pat the potatoes dry with paper towels.
- 8
Heat the Oil
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Carefully add the dried potato strips to the hot oil in batches and fry for about 5-7 minutes until golden brown and crispy. Remove them from the oil and drain on paper towels.
- 10
Season the Fries
While still hot, sprinkle the fries with salt.
Salad
- 11
Prepare the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
- 12
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste. Drizzle over the salad and toss gently.