Ingredients
Potatoes and Oil
- 3 large russet potatoes (about 3 pounds)
- Refined peanut oil, for frying
Steak
- 1 (2- to 2½-pound) ribeye steak, at room temperature
- 2 teaspoons kosher salt, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- Freshly cracked black pepper
For Serving
- Garlic aioli, for serving
Instructions
- Prep the Potatoes: Fill a large bowl with ice and water. Peel the potatoes and slice them lengthwise into ⅓-inch thick sticks, or use a mandolin slicer set to ⅜-inch. Submerge the potato sticks in the ice water and soak for 15 minutes to remove excess starch. Drain and pat them completely dry with paper towels.
- First Fry of the Potatoes: Attach a deep-fry thermometer to a large, heavy pot and fill it with peanut oil over medium-high heat. When the oil reaches 300°F, carefully add the potatoes in batches. Fry them until they start to soften but do not brown, about 3 to 4 minutes. Remove and transfer the fries to a paper-towel-lined sheet pan to drain excess oil.
- Cook the Steak: While the potatoes are frying, heat a large skillet over high heat. Pat the ribeye steak dry with paper towels and season all over with 2 teaspoons kosher salt. Add the olive oil to the hot skillet. When the oil begins to smoke lightly, add the steak and sear for 4 to 6 minutes per side, or until it reaches medium-rare doneness. Transfer the steak to a cutting board, top with butter, and let it rest for 5 to 10 minutes to redistribute the juices.
- Second Fry of the Potatoes: Increase the oil temperature in the pot to 350°F. Return the potato sticks to the hot oil in batches and fry until golden brown and crispy, about 5 minutes. Remove fries and place them again on the paper-towel-lined sheet pan. Immediately season them with remaining kosher salt and freshly cracked black pepper to taste.
- Slice and Serve: Thinly slice the rested steak against the grain to ensure tenderness. Serve the juicy steak slices alongside the crispy frites with garlic aioli for dipping.
Notes
- For medium-rare steak, aim for an internal temperature of around 130°F when cooking; adjust cooking time as needed for desired doneness.
- Soaking the potatoes in ice water removes excess starch, helping to achieve crispier fries.
- Drying the steak thoroughly before searing ensures a better crust formation.
- Your peanut oil temperature is critical; too low causes soggy fries, too high may burn them.
- Letting the steak rest after cooking is crucial for juicy results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French
