Jun 09 2026
Restaurants›Moxies Orleans Restaurant›Steak Frites Recipe

Steak Frites Recipe

Inspired by Moxies Orleans Restaurant
Time1h 15m
Serves2

Make Steak Frites Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Frites (French Fries)

Method

Steak

  1. 1

    Season the steak

    Remove the ribeye steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

  2. 2

    Sear the steak

    Heat a cast iron skillet over high heat until very hot. Add olive oil and swirl to coat. Carefully place the steaks in the skillet and sear for 3-4 minutes without moving.

  3. 3

    Flip and baste

    Flip the steaks and add butter, smashed garlic, and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for another 2-3 minutes, or until desired doneness (125°F for medium-rare).

  4. 4

    Rest the steak

    Transfer the steaks to a plate and let rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Frites (French Fries)

  1. 5

    Prepare the potatoes

    Peel the russet potatoes and cut into thin batons, about 1/4-inch thick. Place cut potatoes in a bowl of cold water to remove excess starch.

  2. 6

    Boil the potatoes

    In a large pot, bring 6 cups of water to a boil. Add vinegar and 1 tsp kosher salt. Add the cut potatoes and boil for 8 minutes until slightly tender but not falling apart. Drain and spread on a sheet tray to cool and dry.

  3. 7

    First fry (blanching)

    Heat vegetable oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in batches for 3-4 minutes until they are pale and cooked through but not browned. Remove and drain on paper towels. Let them cool completely.

  4. 8

    Second fry (crisping)

    Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and immediately season with sea salt or flaky salt.

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