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Steak Frites

Pan-seared ribeye steak served alongside golden double-fried french fries and finished with garlic herb butter.

45 minMediumServes 2780 cal/serving

FrenchDinnerStovetopHigh ProteinGluten-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeSesame-FreePork-FreeAlcohol-Free

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Ingredients

  • 2 ribeye steak, patted dry
  • 2 lbs russet potatoes, sliced
  • 4 cups vegetable oil
  • 2 tbsp unsalted butter, softened
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1.5 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. 1

    Soak 2 lbs sliced russet potatoes in cold water for 20 minutes, then drain and dry thoroughly.

  2. 2

    Heat 4 cups vegetable oil in a deep pot to 325°F and fry 2 lbs sliced russet potatoes for 5 minutes until soft, then remove to drain.

  3. 3

    Increase oil temperature to 375°F, fry 2 lbs sliced russet potatoes again for 3-4 minutes until golden and crispy, then season with 1.5 tsp kosher salt.

  4. 4

    Season 2 patted dry ribeye steak generously with 1.5 tsp kosher salt and 1 tsp black pepper.

  5. 5

    Heat a heavy skillet over high heat, add 2 patted dry ribeye steak, and sear for 3-4 minutes per side.

  6. 6

    Add 2 tbsp softened unsalted butter, 2 minced garlic cloves, and 2 tbsp chopped fresh parsley to pan, basting 2 patted dry ribeye steak until internal temperature reaches 130°F for medium-rare.

  7. 7

    Rest 2 patted dry ribeye steak for 5 minutes before serving alongside fries.

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Questions

How hot should the oil be for Steak Frites?

For Steak Frites, the frying oil is held at 325 F (about 165 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The frying oil is held at 375 F (about 190 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 130 F (about 55 C), given in step 6. A probe thermometer removes the guesswork.

What should Steak Frites look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until golden and crispy. A reading of 130 F on a thermometer settles it.

Why rest the meat in Steak Frites?

Step 7 reads: "Rest 2 patted dry ribeye steak for 5 minutes before serving alongside fries." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

How much protein is in Steak Frites?

One serving (the recipe makes 2) has 54 g of protein in about 780 calories, alongside 42 g carbohydrate and 44 g fat, plus 4 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Steak Frites keep?

Refrigerate what is left of Steak Frites within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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