Steak Frites Recipe

Name: Parc Bistro-Brasseries Steak Frites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Ribeye steak; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh thyme; 4 pieces Russet potatoes; 4 cups Vegetable oil; 1 tsp Salt; 2 tbs Fresh parsley; 2 tbs Butter

Inspired by Parc Bistro-Brasserie

Time1h

Serves2

A classic French dish of steak and fries.

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Ingredients

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Steak

2 pieces Ribeye steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh thyme

Fries

4 pieces Russet potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Optional Garnish

2 tbs Fresh parsley

2 tbs Butter

Method

Preparing the Fries

Cutting the Potatoes

Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick.

Soaking

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Frying the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and dry the potatoes thoroughly, then fry them in batches until golden brown. Remove and drain on paper towels, seasoning with salt while still hot.

Cooking the Steak

Preparing the Steak

Pat the ribeye steaks dry with paper towels and season generously with salt and pepper on both sides.

Searing the Steak

In a large skillet, heat the olive oil over medium-high heat. Add the steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Add fresh thyme during the last minute of cooking.

Resting the Steak

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

Serving

Plating the Dish

Slice the steak against the grain and serve alongside the fries. Drizzle with melted butter and sprinkle with fresh parsley if desired.