Bistecca Recipe

Prep and soak

Cut potatoes into 1/2–3/4 inch thick sticks. Place cut potatoes in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. Drain and rinse, then spread on a clean kitchen towel and pat dry thoroughly.

Optional cornstarch toss

If using cornstarch for extra crispness, place dried potato sticks in a bowl, sprinkle with 1 tsp cornstarch, and toss to coat evenly. This creates a light dry coating — do not overdo it.

First fry (blanch)

Heat neutral oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry potatoes in batches so they do not crowd the pot, about 4–5 minutes per batch, until just tender but not browned. Remove with a slotted spoon to a paper towel-lined tray and let cool while you cook the steak (or refrigerate for later crisping).

Second fry (crisp)

When ready to serve, heat oil to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–4 minutes. Drain on paper towels, immediately season with 1 tsp kosher salt and 1/4 tsp pepper, and keep warm in a single layer in a low oven (200°F/95°C) if needed.

Bring to temperature and season

Remove the 16 oz ribeye from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides lightly with 1 tbsp olive oil, then season generously with 1.5 tbsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasonings into the meat.

Preheat grill or cast-iron

Preheat a grill to high heat (400–500°F / 205–260°C) or place a heavy cast-iron skillet over high heat until smoking hot. If using a skillet, add a thin film of high smoke-point oil and let it shimmer.

Sear and cook

Place the steak on the hot grill or in the skillet. For medium-rare (recommended for ribeye), cook about 4–5 minutes per side for a 1–1 1/4 inch steak, turning only once. If using a skillet, after flipping, add 1 tbsp unsalted butter, crushed garlic cloves, and the herb sprig to the pan and baste the steak with the melted butter for 30–60 seconds to build flavor.

Check doneness and rest

Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steak from heat at 5°F below target (carryover will raise temp), transfer to a cutting board, tent loosely with foil, and rest 8–10 minutes. Finish with a light sprinkle of flaky sea salt before slicing.

Slice and serve

Slice the ribeye against the grain into thick slices. Arrange on a warm plate alongside the fries and salad. Spoon any rested juices over the steak slices.

Dress the arugula

In a small bowl, whisk 2 tsp extra-virgin olive oil with 1 tsp fresh lemon juice, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning.

Assemble

Place 4 cups of arugula in a mixing bowl, add the halved cherry tomatoes, and drizzle the dressing over. Toss gently to coat evenly. Taste and adjust salt/pepper. Transfer to the plate beside the steak and fries and top with 2 tbsp shaved Parmigiano-Reggiano if using. Serve immediately.

Plate the rested sliced ribeye with a portion of thick-cut fries and a mound of dressed arugula and cherry tomatoes. Sprinkle flaky sea salt over the steak slices for the final finish and offer a lemon wedge on the side to brighten the salad or fries if desired.