Rib-eye Steak With Fries And Salad Recipe

Bring steaks to room temperature

Remove the rib-eye steaks from the refrigerator 30–40 minutes before cooking. Pat both sides dry with paper towels to promote good browning.

Season

Generously season both sides of the steaks with the kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat for 5 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat.

Sear steaks

Add steaks to the hot skillet, laying them away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium. Add remaining 1 tablespoon olive oil, butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly for 1.5–3 minutes, or until the internal temperature reaches desired doneness (use an instant-read thermometer: 50–52°C / 122–125°F for rare, 55–57°C / 131–135°F for medium-rare, 60–63°C / 140–145°F for medium).

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute. Sprinkle flaky sea salt just before serving.

Prepare potatoes

If not already cut, cut russet potatoes into 1/4–1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch. Drain and then pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional but recommended)

Toss the dried fries with cornstarch and a pinch of the fine sea salt so they are lightly coated. Heat oil in a large heavy pot or deep fryer to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until softened and pale (not browned). Remove and drain on a wire rack or paper towels.

Crisp fry

Increase oil temperature to 190°C (375°F). Fry the par-cooked fries in batches 2–3 minutes until golden and crisp. Drain again and immediately season with remaining fine sea salt and freshly ground black pepper.

Alternative oven method

If not frying: toss dried cut fries with 2 tbs oil and a pinch of salt. Spread in a single layer on a sheet pan and roast at 230°C (450°F) for 25–30 minutes, flipping halfway, until crisp and browned.

Make vinaigrette

In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified. Taste and adjust acidity or sweetness as desired.

Assemble salad

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with dressing and toss gently to coat. Finish with a squeeze of lemon if using.

Serve

Plate the tossed salad immediately so greens remain crisp.

Time the fries so they finish while the steaks rest: start par-cooking fries before searing the steaks. While steaks rest, finish crisping fries and toss the salad so everything is hot and ready together.

Slice steaks against the grain if serving sliced. Arrange steaks on plates with a portion of fries and a generous serving of salad. Spoon any pan juices over the steak slices or serve steaks whole with juices on the side.