Steak Frites Recipe

Inspired by Touchdown

Time1h

Serves2

Juicy steak served with fries.

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Ingredients

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1
Season the Steak
Pat the ribeye steak dry with paper towels. Drizzle olive oil over both sides of the steak and season generously with salt, black pepper, and fresh thyme.
2
Preheat the Pan
Heat a heavy skillet or cast-iron pan over medium-high heat until it's very hot.
3
Cook the Steak
Add the steak to the hot pan. Cook for 4-5 minutes on one side without moving it to achieve a good sear. Flip the steak, add butter, and baste the steak with the melted butter for another 4-5 minutes for medium-rare doneness.
4
Rest the Steak
Remove the steak from the pan and let it rest for at least 5 minutes before slicing.

5
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
6
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
7
Fry the Potatoes (First Fry)
Drain and dry the potato strips thoroughly. Fry them in batches for about 4-5 minutes until soft but not browned. Remove and drain on paper towels.
8
Fry the Potatoes (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain again and sprinkle with salt to taste.