Classic French Steak-Frites

Ingredients

• 2 ribeye steaks (about 8 oz each) (225g) 2 ribeye steaks (about 8 oz each) (225g)
• Salt and black pepper, to taste Salt and black pepper, to taste
• 4 large potatoes, cut into fries 4 large potatoes, cut into fries
• Vegetable oil, for frying Vegetable oil, for frying
• Béarnaise sauce or peppercorn sauce, for serving Béarnaise sauce or peppercorn sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the steaks generously with salt and black pepper on both sides.
3. 3.
   In a large skillet, heat some oil over high heat until smoking hot.
4. 4.
   Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.
5. 5.
   Transfer the steaks to a baking sheet and finish cooking in the preheated oven for 5-7 minutes.
6. 6.
   Meanwhile, rinse the cut potatoes under cold water to remove excess starch.
7. 7.
   Pat the potatoes dry with a kitchen towel.
8. 8.
   In a large pot or deep fryer, heat vegetable oil to 180°C (350°F).
9. 9.
   Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch.
10. 10.
    Remove the fries from the oil and drain on paper towels.
11. 11.
    Season the fries with salt while they are still hot.
12. 12.
    Serve the steaks with a side of crispy fries and Béarnaise or peppercorn sauce.

Treat your ingredients with care...

• Steak — For a tender and juicy steak, make sure to bring it to room temperature before cooking. This allows for more even cooking.
• Potatoes — Soaking the cut potatoes in cold water for 30 minutes before frying helps remove excess starch and results in crispier fries.

Tips & Tricks

• For a restaurant-style crust on the steak, pat it dry with a paper towel before seasoning.
• Let the steak rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• If you prefer a healthier alternative, you can bake the fries in the oven instead of frying them.
• Experiment with different sauces like mushroom sauce or blue cheese sauce to add variety to your Steak-Frites.
• Serve the steak and fries on a warm plate to keep them hot throughout the meal.

Serving advice

Serve the Steak-Frites hot, with the steak sliced against the grain and the fries piled high next to it. Drizzle the sauce over the steak or serve it on the side for dipping. Accompany the dish with a fresh green salad or steamed vegetables to add a touch of freshness.

Presentation advice

To elevate the presentation, garnish the plate with a sprig of fresh herbs, such as parsley or thyme. Arrange the fries in a neat stack next to the steak, creating a visually appealing contrast of colors and textures.