Steak Frites
Classic French steak frites featuring perfectly pan-seared ribeye with golden oven-baked fries and a quick peppery pan sauce.
Equipment
Ingredients
Ingredients
ribeye steak (room temperature)
600 g
potatoes (peeled, cut into fries)
800 g
olive oil
30 ml
butter
30 g
garlic (crushed)
3 cloves
thyme
3 sprigs
parsley (chopped)
15 g
black pepper (freshly ground)
2 g
salt
4 g
Instructions
Prepare fries
Cut potatoes into fries and soak in cold water for 15 minutes.
Season steak
Pat steak dry and season generously with salt and pepper.
Bake fries
Toss fries with olive oil, salt and pepper. Bake at 220°C until golden and crispy.
Sear steak
Heat pan over high heat. Sear steak 3-4 minutes per side for medium-rare.
Butter baste
Add butter, garlic and thyme to pan. Baste steak for 1-2 minutes.
Rest steak
Remove steak and rest 5 minutes before slicing.
Make pan sauce
Deglaze pan with any resting juices, season with salt and pepper.
Serve
Slice steak, plate with fries and drizzle with pan sauce. Garnish with parsley.
Storage
Best eaten fresh. Fries lose crispness when stored.
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