Steak Frites Recipe

Prepare the Steak

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.

Season the Steak

Rub both sides of the steaks with olive oil, then sprinkle with garlic powder, salt, black pepper, and fresh rosemary. Ensure the steaks are evenly coated with the seasonings.

Grill the Steak

Preheat a grill or grill pan over medium-high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130°F for medium-rare).

Rest the Steak

Remove the steaks from the grill and let them rest for about 5 minutes before slicing. This allows the juices to redistribute.

Prepare the Potatoes

Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick) for fries. Place the cut fries in a bowl of cold water for 30 minutes to remove excess starch.

Dry the Fries

After soaking, drain the potatoes and pat them dry with a clean towel to remove excess moisture.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Potatoes

Carefully add the dried potato strips to the hot oil in batches. Fry for about 3-4 minutes until they are golden brown and crispy. Remove the fries with a slotted spoon and place them on paper towels to drain excess oil.

Season the Fries

While the fries are still hot, sprinkle them with salt to taste.