Steak Frites Recipe
Ribeye steak served with homemade fries.
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Ingredients
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Steak
Fries
Method
Preparing the Fries
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into thick strips, about 1/4 inch wide.
Soaking the Potatoes
Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes. This helps remove excess starch for crispier fries.
Drying the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.
Heating the Oil
In a large pot or deep fryer, heat the vegetable oil to 325°F (160°C). Use a thermometer for accuracy.
Frying the Potatoes
Fry the potatoes in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels.
Final Fry
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and sprinkle with salt.
Cooking the Steak
Seasoning the Steak
Take the ribeye steaks out of the fridge 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and black pepper.
Heating the Pan
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
Basting the Steak
Baste the steaks with the melted butter using a spoon for additional flavor. Cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.
Resting the Steak
Remove the steaks from the skillet and let them rest for 5 minutes before slicing. This helps retain the juices.