French
Steak Frites
Bistro steak frites with seared ribeye, butter-thyme basting, crisp twice-fried potatoes, and steakhouse seasoning.
4 servings · 35 minutes prep · 35 minutes cook
Ingredients
Main
- 4 entrecote or ribeye steaks, 10 oz each, 1 1/4 inches thick
- 2 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 2 tbsp avocado oil
- 3 tbsp unsalted butter
- 2 thyme sprigs, fresh
- 2 garlic cloves, crushed
- 3 lb russet potatoes, cut into 1/3-inch fries
- 2 qt avocado oil, for frying
Directions
Method
- Soak the cut russet potatoes in cold water for 30 minutes. Drain and dry thoroughly so the oil does not sputter and the fries brown evenly.
- Heat the avocado oil for frying to 300F. Fry the potatoes until tender but pale, 5-6 minutes, then drain and cool on a rack or towels for at least 15 minutes.
- Season the steaks with part of the kosher salt and the black pepper. Sear in the avocado oil over high heat, 3-4 minutes per side, aiming for about {{temperature:125-130°F}} for medium-rare before resting. For the USDA whole-cut minimum, instead cook to {{temperature:145°F}} and rest at least 3 minutes.
- Add the unsalted butter, fresh thyme, and garlic to the skillet and baste for 1 minute. Rest the steaks for 8 minutes so the juices settle.
- Raise the frying oil to 375F and fry the potatoes again until crisp and golden, 2-3 minutes. Season immediately with the remaining kosher salt and serve while the fries are hot.
