Steak Frites Recipe

Cut the Potatoes

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.

Soak the Potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.

Dry the Potatoes

Drain the potatoes and pat them dry with a clean towel to ensure they are as dry as possible.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil to 325°F (160°C).

Fry the Potatoes

Carefully add the soaked and dried potato strips to the hot oil in batches. Fry for about 4-5 minutes until they are pale and soft but not browned. Remove them with a slotted spoon and drain on paper towels.

Increase Oil Temperature

Increase the oil temperature to 375°F (190°C) for the second fry.

Final Fry

Fry the potatoes again in batches for another 2-3 minutes until golden brown and crispy. Remove and drain on paper towels. Season with salt to taste.

Prepare the Steak

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

Season the Steak

Rub the steaks with olive oil, and season generously with salt and black pepper on both sides.

Sear the Steak

In a heavy skillet or cast-iron pan, heat over medium-high heat until it’s hot. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness.

Add Aromatics

During the last minute of cooking, add the garlic cloves and fresh thyme to the pan, spooning the infused oil over the steaks.

Rest the Steak

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

Plate the Dish

Slice the steak against the grain and serve it alongside a generous portion of frites.

Garnish (Optional)

Sprinkle chopped parsley over the steak and serve with mayonnaise on the side for dipping.