Steak And Frites Recipe

Prep and soak

Wash and peel (optional) the potatoes. Cut each potato into 1/3"–1/2" thick matchsticks (classic frites). Immediately place cut fries into a large bowl of cold water and rinse until water runs relatively clear. Cover with fresh cold water and refrigerate for at least 30 minutes, up to 2 hours, to remove excess starch.

First fry (blanch)

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. In a heavy pot or deep fryer, heat vegetable oil to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack set over a sheet pan. Sprinkle with 1 tsp kosher salt while warm. Let cool to room temperature (can be held for up to 1 hour).

Second fry (crisp)

Increase oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towel-lined tray. Immediately season with fine sea salt to taste and toss with chopped parsley if using. Keep warm in a low oven (200°F / 95°C) while finishing steak.

Bring steak to temperature and season

Remove ribeye steaks from refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt (about 1 tsp total per steak) and freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add steaks and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add the 2 tbs butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the foaming butter over the steaks continuously for 1.5–3 minutes, or until the steaks reach desired doneness (about 125°F / 52°C for medium-rare). Use an instant-read thermometer for accuracy.

Rest and slice

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. Slice against the grain into 1/4"–1/2" slices. If using, top with a pat of herb butter or a squeeze of lemon when plated.

Arrange a generous portion of warm fries on the plate. Fan sliced ribeye alongside or over the fries. Spoon any pan juices or remaining butter over the steak. Garnish fries with parsley and serve lemon wedges and steak sauce or extra butter on the side.