Ribeye Steak Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.

Season

Rub the steak lightly with 1 tablespoon olive oil. Generously season both sides with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). If using a cast-iron pan, heat over high until very hot and just starting to smoke.

Grill steak

Place the ribeye directly on the hottest part of the grill. For medium-rare (about 1 to 1¼-inch thick steak): grill 4–5 minutes per side, turning once. For medium: grill 5–6 minutes per side. Use an instant-read thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Baste and aromatics (optional)

During the last 1–2 minutes of cooking, move the steak to a cooler zone or reduce heat. Add 1 tablespoon butter, smashed garlic cloves and thyme/rosemary sprigs to a small pan (or on a piece of foil on the grill). Spoon melted butter and aromatics over the steak repeatedly to baste and add flavor.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. While resting, finish the fries and assemble garnish.

Prepare potatoes

Cut each scrubbed russet potato into even 1/3–1/2-inch fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (you can do this while steak comes to room temperature). Drain and pat completely dry with kitchen towels.

Toss with cornstarch

Place dried fries in a bowl, sprinkle with 1 tablespoon cornstarch and toss to coat evenly. This yields a crisp exterior.

Heat oil

Pour about 3–4 cups vegetable oil into a deep, heavy pot or deep-fryer and heat to 325°F (160°C) for the first fry.

First fry (blanch)

Working in batches, fry the fries for 4–5 minutes until softened and pale, not browned. Remove to a wire rack or paper towels to drain. Increase oil heat to 375°F (190°C) for the second fry.

Second fry (crisp)

Fry the blanched fries in batches at 375°F for 2–3 minutes or until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper while hot.

Slice and finish steak

After the steak has rested, slice against the grain into 1/4–1/2-inch slices if serving sliced, or leave whole. Sprinkle with 1/2 teaspoon flaky sea salt and chopped parsley. Optionally squeeze a lemon wedge over the fries or steak for brightness.

Plate

Arrange the rested ribeye (whole or sliced) on plates alongside a generous portion of skin-on fries. Garnish with remaining lemon wedges and a small sprinkle of parsley. Serve immediately.