Description
Classic French-inspired Steak Frites featuring perfectly seared ribeye steaks paired with crispy oven-baked fries. This 45-minute recipe combines simple, high-quality ingredients and straightforward techniques to deliver a delicious, restaurant-style meal at home.
Ingredients
Scale
For the Steak
- 2 ribeye steaks (or preferred cut)
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
For the Fries
- 1 lb potatoes, peeled & cut into fries
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the fries.
- Prepare Fries: Toss the peeled and cut potatoes with olive oil and salt. Spread them evenly in a single layer on a baking sheet to ensure they crisp up nicely.
- Bake Fries: Bake the fries in the oven for 25-30 minutes, flipping them halfway through to achieve a golden brown and crispy texture.
- Season Steaks: While the fries bake, generously season both sides of the ribeye steaks with salt and black pepper.
- Heat Skillet: Heat olive oil in a cast-iron skillet over medium-high heat until it’s hot and shimmering, ready for a good sear.
- Sear Steaks: Place the steaks into the hot skillet and sear for 3-4 minutes on each side for medium-rare, adjusting the time if you prefer your steak cooked differently.
- Add Aromatics: During the last minute of cooking, add butter, smashed garlic cloves, and fresh rosemary to the skillet.
- Baste Steaks: Tilt the pan slightly and use a spoon to baste the steaks by continuously spooning the melted butter and herbs over them for enhanced flavor and juiciness.
- Rest Steaks: Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute and keep the meat tender.
- Plate and Serve: Arrange the rested steak alongside the crispy fries on plates. Serve with optional Béarnaise, garlic aioli, or peppercorn sauce for extra flavor and enjoyment.
Notes
- Using a cast-iron skillet helps achieve a better sear on the steaks.
- Flip fries halfway through baking to ensure even crispiness.
- Letting the steak rest is crucial for juicy results.
- You can substitute ribeye with other cuts like strip loin or sirloin based on preference and budget.
- For a lower-fat option, reduce butter or use an oil spray for basting.
