Description
A delightful combination of juicy ribeye steak paired with crispy fries, enhanced by homemade garlic butter for a flavor explosion.
Ingredients
Scale
- 1 lb ribeye steak (1.5 to 2 inches thick)
- 3 large russet potatoes
- 6 tablespoons unsalted butter (softened)
- 3 garlic cloves (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon black pepper (coarsely cracked)
- Sea salt to taste
- Neutral frying oil (canola or sunflower) for frying
Instructions
- Heat your cast iron skillet over medium-high heat.
- In a deep pot, begin heating oil to 325°F for frying the fries.
- In a small bowl, mix butter, minced garlic, parsley, thyme, and a pinch of salt. Chill this garlic butter in the refrigerator while you cook.
- Rub the steak with oil and season generously with sea salt and coarsely cracked black pepper.
- Peel and cut the russet potatoes into fries. Rinse them in cold water, soak for about 30 minutes, then thoroughly dry them.
- Fry the potatoes at 325°F until soft, then remove and drain them.
- Sear the steak for 3–4 minutes per side for medium rare, then let it rest for about 5 minutes.
- Increase the oil temperature to 375°F and refry the potatoes until golden and crispy.
- For the sauce, combine heavy cream, Dijon mustard, and black pepper, reducing until thickened.
- Slice the steak, top with the chilled garlic butter, and serve hot with a side of fries and sauce.
Notes
For extra crispiness in your fries, double-fry them! Let the steak rest after cooking to ensure juiciness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying and Searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 2g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: steak frites, garlic butter, French cuisine, comfort food