Steak Frites

For the nights you want to feel French without leaving your kitchen!

What you need:

• 2 ribeye steaks (about 1 inch thick)

• Kosher salt + freshly ground black pepper

• 3 tbsp unsalted butter

• 2 garlic cloves, smashed

• A few sprigs of thyme or rosemary

For the fries:

• 4 medium potatoes (Yukon gold or russet work best)

• Neutral oil for frying (canola, vegetable, or peanut)

• Sea salt

For the sauce (classic pan sauce):

• 1 small shallot, finely chopped

• ½ cup red wine

• ½ cup beef stock

• 1 tbsp Dijon mustard

• 2 tbsp cold butter

How to make it:

1. Prep the fries

Cut potatoes into thin batons, soak in cold water for at least 30 minutes (removes starch = crispier fries). Drain, pat very dry. Heat oil to 325°F, fry until potatoes are just tender. Remove, crank oil to 375°F, and fry again until golden and crisp. Season with sea salt immediately.

2. Cook the steaks

Pat steaks dry and season generously. Heat a heavy pan (cast iron if you have it) until just smoking. Add steaks and sear 3–4 minutes per side for medium-rare, adding butter, garlic, and thyme halfway through. Tilt the pan and baste the steaks with the foaming butter. Rest on a cutting board for 5–7 minutes.

3. Make the sauce

In the same pan (don’t toss those browned bits), add shallots and cook until soft. Pour in red wine and let it reduce by half, then add beef stock and reduce again until slightly thick. Whisk in Dijon. Take off the heat and swirl in cold butter until the sauce is glossy. Taste and adjust seasoning.

4. Serve

Slice steaks against the grain, pile fries on the side, and spoon sauce over the meat. Add a glass of red wine and you’ve basically transported your kitchen into a Parisian bistro.