Classic Steak Frites

Name: Classic Steak Frites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 ribeye steaks, 1-inch thick (room temperature works best); 2 tbsp vegetable oil with high smoke point; 2 tbsp unsalted butter; 2 clove garlic cloves, lightly crushed with flat knife; 2 sprig fresh thyme sprigs; kosher salt and freshly cracked black pepper; 2 lb russet potatoes, peeled and cut into 1/2-inch strips; neutral oil for deep frying (enough for 3-4 inches depth); fine sea salt for finishing

Ribeye Steak Frites — Twice-Fried Potatoes with Perfect Seared Beef

There's a reason this combination rules French bistros — the contrast between a crusty-edged, pink-centered steak and golden, twice-cooked frites is pure magic. The technique matters here: proper double-frying creates fries with crisp shells and fluffy centers, while the cast iron gives you that restaurant-quality crust.

FrenchDinnerComfort FoodDate NightIndulgentBeef

Prep15 min

Cook25 min

Total40 min

Servings4

Difficultymedium

Nutrition

fat52g

carbs35g

protein42g

calories785

Ingredients

Steak

4 ribeye steaks, 1-inch thick (room temperature works best)
2 tbspvegetable oil with high smoke point
2 tbspunsalted butter
2 clovegarlic cloves, lightly crushed with flat knife
2 sprigfresh thyme sprigs
kosher salt and freshly cracked black pepper

Frites

2 lbrusset potatoes, peeled and cut into 1/2-inch strips
neutral oil for deep frying (enough for 3-4 inches depth)
fine sea salt for finishing

Instructions

Fill a heavy pot or deep fryer with oil to 3-4 inch depth and heat to exactly 325°F. Use a reliable thermometer — the temperature precision makes the difference between soggy and crispy fries.
Drop potato strips into the oil in small batches, avoiding overcrowding. Fry for 3-4 minutes until they're cooked through but still pale — this first fry cooks the interior. Transfer to paper towels.
⏱ 4 min
Season both sides of the steaks heavily with salt and pepper, then let them sit on the counter. This brings them to room temperature for even cooking and starts the seasoning process.
⏱ 10 min
Place your cast iron skillet over high heat and add the vegetable oil. When the oil starts smoking lightly, it's ready — this high heat creates the crust you're after.
Lay the steaks in the pan without moving them. Sear for 3-4 minutes until a deep brown crust forms, then flip once. The crust should release easily when it's ready.
⏱ 4 min
Drop the butter, crushed garlic, and thyme into the pan. Tilt the skillet and baste the steaks with the foaming butter mixture, spooning it over continuously for rich flavor.
⏱ 1 min
Transfer steaks to a cutting board and tent loosely with foil. This resting period lets the juices redistribute — skip it and they'll run all over your plate when you cut.
⏱ 5 min
Crank the oil temperature up to 375°F for the second fry. Drop the pre-cooked potatoes back in and fry until deep golden brown and crispy, about 2-3 minutes.
⏱ 3 min
Lift the fries from the oil and immediately hit them with salt while they're still glistening. The residual oil helps the salt stick and creates the perfect seasoned exterior.
Plate the rested steaks alongside the hot frites and serve immediately. The contrast between the warm, juicy steak and crackling-crisp potatoes is what makes this combination legendary.