French

Steak Frites

Name: Steak Frites
Total time: 60 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 thick-cut ribeye or strip steaks (about 1 inch thick); 2 lbs Russet potatoes (peeled and cut into sticks); 4 tbsp high smoke-point oil (like peanut or canola); 3 tbsp unsalted butter; 2 sprigs fresh thyme; 1 clove garlic (crushed); flaky sea salt

A seared, perfectly rested steak — crusty outside, rosy within — served alongside a mountain of crispy golden fries. Bistro perfection.

60 minutes

Serves 8

Main

Contains common allergens

Dairy Peanut

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Instructions

6 steps

1
Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and dry them completely with paper towels.

2
Heat a deep fryer or a heavy pot with oil to 325°F (160°C). Blanch the fries in batches for 5-6 minutes until soft but not browned. Remove and drain.
3
Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until golden and shatteringly crisp. Toss immediately with salt and keep warm.
4
Pat the steaks dry and season very generously with coarse salt and black pepper.
5
Heat a cast-iron skillet over high heat until smoking. Add a little oil, then sear the steaks for 3-4 minutes per side for medium-rare to medium.
6
In the last minute of cooking, add the butter, thyme, and crushed garlic to the pan. Tip the pan and baste the steaks continuously with the foaming, aromatic butter. Let the steaks rest for 5 minutes before serving with the hot frites.

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