Name: Steak Frites Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 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; 1 lb potatoes, peeled & cut into fries; 1 tbsp olive oil; Salt, to taste

Description

Classic French-inspired Steak Frites featuring perfectly seared ribeye steaks paired with crispy oven-baked fries. This recipe balances rich, buttery flavors with the aromatic touch of garlic and rosemary, delivering a savory and satisfying meal ready in under an hour.

Ingredients

Scale

For the Steaks

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

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the fries.
Prepare the Fries: Toss the peeled and cut potatoes with olive oil and salt to evenly coat them. Spread the fries in a single layer on a baking sheet.
Bake Fries: Bake the fries in the preheated oven for 25-30 minutes. Flip them halfway through baking to ensure even crispiness and golden color.
Season Steaks: While the fries bake, season both sides of the ribeye steaks generously with salt and black pepper.
Heat Skillet: Heat the olive oil in a cast-iron skillet over medium-high heat until hot and shimmering.
Sear Steaks: Place the seasoned steaks in the skillet and sear for 3-4 minutes on each side for medium-rare, adjusting the time for your preferred doneness.
Add Aromatics and Butter: In the final minute of cooking, add butter, smashed garlic cloves, and rosemary sprigs to the pan.
Baste Steaks: Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatic juices to enhance flavor and moisture.
Rest Steaks: Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute.
Serve: Plate the rested steaks alongside the crispy baked fries. Optionally, serve with béarnaise, garlic aioli, or peppercorn sauce for added flavor.

Notes

For extra crispy fries, soak cut potatoes in cold water for 30 minutes before drying and tossing with oil.
Use a meat thermometer to ensure steaks reach your desired doneness (130°F for medium-rare).
Cast-iron skillet is preferred for even searing but a heavy-bottomed pan works well too.
Letting steaks rest after cooking is crucial for juicy results.
Choice of sauce can enhance the dish; try classic béarnaise for authenticity.