Steak Frites (Printable Version)
# What You'll Need:
→ Main Components
01 -
1 ribeye steak (2 to 2½ pounds), at room temperature
02 -
3 large russet potatoes (about 3 pounds)
03 -
2-3 teaspoons kosher salt
04 -
1 tablespoon extra-virgin olive oil
05 -
3 tablespoons unsalted butter
06 -
Freshly cracked black pepper
→ For Frying
07 -
Refined peanut oil for frying (5-6 inches depth)
→ For Serving
08 -
Garlic aioli
# How to Make It:
01 -
Fill a large bowl with ice and water. Peel the potatoes and slice them lengthwise into ⅓-inch thick sticks. Alternatively, use a mandolin slicer with a ⅜-inch setting. Add the potatoes to the ice water and soak for 15 minutes. Drain and pat completely dry.
02 -
Attach a deep-fry thermometer to the side of a large, heavy pot. Add the peanut oil and heat over medium-high heat. Once the oil reaches 300°F, carefully add the potatoes in batches and cook until beginning to soften but not browned, 3-4 minutes. Transfer to a paper-towel-lined sheet pan.
03 -
Heat a large skillet over high heat. Pat the steak dry and season all over with 2 teaspoons salt. Add the olive oil. Once the oil is just smoking, add the steak and cook until medium-rare, about 4-6 minutes per side. Transfer to a cutting board and top with the butter. Let the steak rest for 5 to 10 minutes.
04 -
Increase the peanut oil temperature to 350°F. Working in batches, return the potatoes to the hot oil and cook until golden brown and crispy, about 5 minutes. Transfer the fries to the paper-towel-lined sheet pan. Season with remaining ½ teaspoon salt and pepper to taste.
05 -
Thinly slice the steak against the grain. Serve with the frites and garlic aioli on the side.
# Handy Tips:
01 -
For beef doneness: rare is 125°F, medium-rare is 135°F, medium is 145°F, medium-well is 150°F, and well is 160°F. Medium-rare is recommended, but cook to your preference.