Steak Frites

Crispy golden frites paired with a perfectly seared ribeye make this French bistro classic endlessly satisfying. Compound butter infused with garlic and parsley melts over the warm steak while the potatoes deliver that irresistible contrast of crunchy exterior and fluffy interior. A showstopping yet surprisingly simple weeknight dinner that feels fancy enough for impressing guests.

Ingredients

2 ribeye steaks (12 oz each, 1-inch thick)

2 lbs russet potatoes

4 cups vegetable oil for frying

3 tbsp unsalted butter, softened

2 cloves garlic, minced

1 tbsp fresh parsley, finely chopped

1 tsp fresh thyme leaves

2 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp olive oil

1 tsp flaky sea salt for finishing

1 tbsp fresh chives, chopped

Instructions

Remove steaks from refrigerator 45 minutes before cooking to bring to room temperature. Season generously on both sides with kosher salt and black pepper.

Prepare the herb butter by combining softened butter, minced garlic, parsley, and thyme in a small bowl. Mix well, shape into a log using plastic wrap, and refrigerate until firm.

Peel potatoes and cut into 1/4-inch thick sticks. Soak in cold water for 30 minutes, then drain and pat completely dry with paper towels.

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven to 325°F. Fry potatoes in batches for 4-5 minutes until pale and cooked through but not browned. Transfer to a wire rack and let cool for 10 minutes.

Increase oil temperature to 375°F. Fry potatoes a second time for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and season immediately with salt.

Heat a cast iron skillet over high heat until smoking. Add olive oil and sear steaks for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.

Rest steaks for 5 minutes, then top each with a generous slice of herb butter. Serve immediately alongside the crispy frites, garnished with chives and flaky sea salt.