Equipment
Ingredients
Steak
- 500 g beef ribeye steaks, room temperature
- 15 ml vegetable oil
- 45 g unsalted butter, cold
- 3 garlic cloves, smashed
- 4 fresh thyme, sprigs
- flaky sea salt
- black pepper, freshly cracked
Chips (Frites)
- 800 g russet potatoes
- 2000 ml frying oil
- fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1285 kcal
- Protein
- 68 g
- Carbohydrates
- 75 g
- Fat
- 82 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 992 mg
- Saturated Fat
- 36 g
- Trans Fat
- 4 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 48 mg
- Potassium
- 2479 mg
- Calcium
- 78 mg
- Iron
- 8.8 mg
- Magnesium
- 156 mg
- Phosphorus
- 641 mg
- Zinc
- 14.2 mg
- Vitamin A
- 176 mcg
- Vitamin C
- 27 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 1.5 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.14 mg
- Niacin
- 4.3 mg
- Folate
- 57 mcg
- Water
- 323 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel potatoes and cut into 1cm thick batons. Rinse under cold water until water runs clear to remove excess starch.
Submerge potato batons in a bowl of cold water and let soak for at least 30 minutes. This ensures crispiness.
Drain potatoes and dry them thoroughly with kitchen towels. Any moisture left will lower oil temperature and cause dangerous splattering.
Heat oil in a deep pot to 130°C/265°F. Fry potatoes in small batches for 5-6 minutes until soft but pale (no color). Transfer to a wire rack to drain and cool completely.
Pat steaks dry with paper towels and season generously with salt and pepper on all sides.
Heat skillet over high heat until smoking lightly. Add vegetable oil and carefully place steaks in the pan. Sear for 2 minutes without moving.
Flip steaks. Add butter, smashed garlic, and thyme. Tilt the pan and spoon the foaming butter over the steaks repeatedly (arroser) for 2-3 minutes.
Check internal temperature: 52°C/125°F for rare, 57°C/135°F for medium-rare. Remove from pan and rest on a warm plate for 10 minutes.
While steak rests, increase frying oil temperature to 190°C/375°F. Fry the par-cooked potatoes a second time for 2-3 minutes until golden brown and crisp.
Drain chips, toss immediately with fine sea salt, and serve alongside the steak.
Chef's Notes
- The double-fry technique is non-negotiable for bistro-quality chips; the first fry cooks the starch, the second dehydrates the crust.
- Take the steak out of the fridge 30 minutes before cooking to ensure even cooking throughout.
- Use a high-starch potato variety like Russet, Burbank, or Maris Piper. Waxy potatoes will not get crispy.
- Basting with butter adds a nutty flavor and helps conduct heat evenly into the meat.
Storage
Refrigerator: 2 days — Steak can be stored; chips lose texture immediately.
Reheating: Reheat steak gently in pan; chips must be refried or air-fried to restore crunch.
Troubleshooting
Chips are soggy or greasy
Cause: Oil temperature dropped too low during frying or pan was overcrowded
Fix: Refry at 190°C/375°F in very small batches to drive out oil
Prevention: Use a thermometer to monitor oil; fry in small batches so temp stays high
Steak is gray on the outside instead of browned
Cause: Steak surface was wet or pan wasn't hot enough
Fix: Cannot be fixed, but ensure high heat next time
Prevention: Pat steak completely dry with paper towels before seasoning
Cultural Context
Steak Frites is the national dish of French brasseries, symbolizing the perfect marriage of simple, high-quality ingredients. While the dish's origins are debated between France and Belgium, it remains a staple of European bistro culture, valued for its satisfying textures and savory depth.
