Description
Indulge in a classic meal of perfectly seared ribeye steaks paired with crispy homemade fries. This dish offers a delightful combination of rich flavors and satisfying textures, making it perfect for a special dinner or a weekend treat.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- Fresh thyme sprigs (optional)
- 4 large russet potatoes
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- 1 tablespoon Dijon mustard (optional, for serving)
Instructions
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Scrub with a vegetable brush if needed.
- Peel the potatoes using a vegetable peeler, or leave the skin on for skin-on fries.
- Cut the potatoes into thick fries, about 1/4 to 1/2 inch wide, ensuring uniform size for even cooking.
- Place the cut fries in a large bowl of cold water to soak for at least 30 minutes to remove excess starch.
- After soaking, drain the fries and pat them dry with a clean kitchen towel.
- In a large pot or deep fryer, heat about 3 inches of vegetable oil to 325°F (160°C).
- Carefully add a batch of fries to the hot oil and fry for about 4-5 minutes until soft but not browned.
- Remove the fries with a slotted spoon and place them on a paper towel-lined plate to drain. Repeat with remaining fries.
- Increase the oil temperature to 375°F (190°C).
- Fry the potatoes again in batches for an additional 2-3 minutes until golden brown and crispy.
- Remove the fries from the oil, drain on fresh paper towels, and season with salt while hot. Toss with chopped parsley if desired.
- Let the ribeye steaks come to room temperature for about 30 minutes.
- Pat the steaks dry and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
- Place the steaks in the hot pan and cook for about 4-5 minutes on the first side without moving them.
- Flip the steaks, add butter, smashed garlic, and thyme (if using) to the pan.
- Baste the steaks with melted butter and juices as they cook for another 3-4 minutes for medium-rare.
- Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Remove the steaks from the pan and let them rest for 5-10 minutes.
- Prepare serving plates with a generous portion of fries.
- Slice the rested steaks against the grain into thick slices.
- Arrange the sliced steaks on top of or beside the fries.
- Drizzle with Dijon mustard if desired, and garnish with chopped parsley.
- Serve immediately and enjoy!
Notes
- For extra flavor, consider marinating the steaks for a few hours before cooking.
- Ensure the oil is at the correct temperature for frying to achieve crispy fries.
- Adjust cooking times based on your preferred steak doneness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes