Rib Eye Steak And French Fries (250gr 28 Days Dry Aged) Recipe

1. Bring steak to room temperature

Remove the 250 g dry-aged rib eye from the refrigerator 30–45 minutes before cooking and keep it loosely covered. Pat both sides dry with paper towels to remove any surface moisture.

2. Season both sides generously with kosher salt and freshly ground black pepper about 10 minutes before cooking so the salt starts to penetrate.

3. Preheat: Place a heavy skillet (cast-iron preferred) over high heat and let it get very hot for 5–8 minutes. Meanwhile, have your butter, oil, garlic and herbs ready.

4. Sear: Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

5. Baste: Reduce heat to medium-high. Add 1 tablespoon unsalted butter, crushed garlic cloves and herb sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (baste) for 1–2 minutes to build flavor and finish cooking. For a 250 g rib eye, target an internal temperature of about 52–54°C (125–130°F) for medium-rare; adjust time if you prefer rarer or more done.

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

7. Finish & serve: Slice against the grain into desired thickness. Spoon any accumulated juices from the cutting board over the slices. Optionally garnish with a small pat of butter or chopped parsley and serve with lemon wedges or steak sauce on the side.

8. Prep potatoes: Peel (optional) and cut the two large russet potatoes into even sticks about 8–10 mm (3/8–1/2 inch) wide for classic fries. Place the cut potatoes into a large bowl of cold water immediately to prevent browning.

9. Soak: Soak the cut potatoes in cold water for at least 30 minutes, up to 2 hours, to remove excess surface starch. For best crispness, change the water once if soaking longer than 30 minutes.

10. Dry & toss with cornstarch (optional): Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. If using cornstarch for extra crispness, place the dried potato sticks in a bowl, sprinkle 1 teaspoon cornstarch over them and toss gently to coat, then shake off excess.

11. Par-cook (blanch) - two methods: stovetop or oven: Stovetop: Heat vegetable oil in a heavy pot or deep fryer to 160°C (320°F). Add the potato sticks in batches and fry for 4–5 minutes until tender but not browned. Remove and drain on paper towels. Oven (alternative): Preheat oven to 200°C (400°F), toss dried potatoes with 1–2 tablespoons neutral oil, spread on a baking sheet and roast 10–15 minutes until just tender but not browned. Continue with final fry/roast step below.

12. Final fry/crisp: Increase oil temperature to 190–195°C (375–385°F). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. If using the oven method, return potatoes to a 230°C (450°F) oven for 6–8 minutes or until crispy and golden, turning once.

13. Drain & season: Remove fries to a rack or paper towels to drain briefly. Immediately season with fine sea salt to taste and toss gently. Garnish with chopped parsley if desired.

14. Assemble: Place sliced rib eye on a warm plate alongside a generous portion of freshly fried French fries. Add lemon wedges and optional sauces (steak sauce or aioli) on the side.

15. Serve immediately while steak is warm and fries are crisp.