Steak Frites Recipe

Prepare the Steak

Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. This helps in even cooking.

Preheat your grill to high heat. While the grill is heating, pat the steaks dry with paper towels.

Rub each steak with olive oil, then season generously with salt, black pepper, and garlic powder. Make sure to coat both sides of the steak.

Once the grill is hot, place the steaks on the grill and cook for about 4-5 minutes on one side without moving them.

Flip the steaks and add fresh thyme on top. Cook for another 4-5 minutes for medium-rare, or until your desired doneness.

Remove the steaks from the grill and let them rest for about 5 minutes before slicing.

Prepare the Potatoes

Peel and cut the russet potatoes into thin strips, about 1/4 inch thick. Rinse the potato strips in cold water to remove excess starch.

Soak the potato strips in cold water for at least 30 minutes to further reduce starch and achieve crispiness.

Drain the potatoes and pat them dry with a clean kitchen towel.

In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).

Carefully add a batch of potato strips to the hot oil, making sure not to overcrowd the pot. Fry for about 4-5 minutes until golden brown.

Remove the fries with a slotted spoon and place them on a paper towel-lined plate. Sprinkle with salt immediately.

Repeat with the remaining potato strips.