Rib Eye Steak And French Fries Recipe

Bring steak to temperature and season

Remove the 250 g dry-aged rib eye from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon vegetable oil and swirl to coat. Place the steak in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, the crushed garlic cloves and thyme sprigs. Tilt the pan and baste the steak with the melted butter and aromatics for 2–3 minutes, or until the steak reaches your desired doneness (about 54°C/129°F for medium-rare). Total cook time will vary with thickness; for a 250 g rib eye typically 4–6 minutes total. Remove steak to a resting board and tent loosely with foil for 5–7 minutes.

Sauté shallot and peppercorns

While the steak rests (or while fries cook), wipe out the skillet leaving about 1 tablespoon of fat. Reduce heat to medium and add the finely minced shallot. Cook, stirring, for 1–2 minutes until softened but not browned. Add the drained green peppercorns and crushed black peppercorns and stir for 30 seconds to release aroma.

Flambé (optional) and deglaze

Carefully add the cognac or brandy. If comfortable, tilt the pan slightly to ignite and burn off alcohol; alternatively let it reduce for 30–60 seconds until mostly evaporated. Scrape up any browned bits from the pan with a wooden spoon.

Finish the sauce

Add the beef stock and simmer for 2–3 minutes until slightly reduced. Stir in the heavy cream and Dijon mustard, simmer gently for 3–4 minutes until the sauce thickens to coat the back of a spoon. Remove from heat and whisk in the cold cubed butter a little at a time to create a glossy emulsion. Taste and season with 1/4 teaspoon salt or more as needed. Keep warm until serving.

Prepare potatoes

Cut the peeled russet potatoes into 8–10 mm (about 3/8–1/4 inch) thick sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Place potatoes in a bowl of cold water with 1 teaspoon white vinegar and chill for 15–20 minutes; this helps crispness. Drain and dry thoroughly on clean kitchen towels or paper towels.

First fry (blanch)

Heat vegetable oil in a deep heavy pot or deep fryer to 150°C/300°F. Fry the potatoes in small batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 190–195°C/375–385°F. Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain briefly on paper towels and immediately season with fine sea salt. Keep in a single layer while plating to maintain crispness.

Slice the rested steak against the grain if desired or serve whole. Spoon warm peppercorn sauce over or alongside the steak. Arrange a portion of French fries next to the steak. Garnish with a small handful (about 20 g) of fresh watercress and an optional lemon wedge. Serve immediately.