Steak Frites
A restaurant-quality steak and crispy French fries served with a savory garlic mayonnaise is easily achieved at home.
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Instructions
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Season 2 ribeye steaks with 2 tsp kosher salt and 1 tsp black pepper; let stand at room temperature for 30 minutes.
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Peel and slice 4 large russet potatoes into 1/4-inch-thick and 1/4-inch-wide batons. Soak them in ice water for 15 minutes, then drain and pat thoroughly dry.
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Heat canola oil to a 2-inch depth in a heavy pot to 300 F.
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Fry potatoes in 3 batches until tender (3-5 minutes per batch); transfer to paper towels to drain.
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Heat 1.5 tbsp canola oil in a 12-inch cast-iron skillet over medium-high until smoking. Add steaks and cook, flipping, until a light brown crust forms (6-8 minutes).
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Add 2 tbsp butter, 4 thyme sprigs, 3 smashed garlic cloves, and 2 rosemary sprigs to the skillet. Tilt the skillet and baste the steaks until they register 125 F (1-2 minutes).
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Transfer steaks and softened garlic cloves to a cutting board; let rest for 10 minutes.
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While steaks rest, reheat the oil in the pot to 350 F.
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Re-fry potatoes in 3 batches until crisp and golden brown (2-3 minutes per batch); transfer to fresh paper towels and sprinkle with salt.
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Crush the cooked garlic, then chop. Stir with 1 cup mayonnaise and 1 tsp lemon juice; season with salt.
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Slice the steak against the grain and serve immediately with the frites and garlic mayonnaise.