The Best Steak Frites At Home

Ingredients

• 2 pieces Ribeye Steak (about 1.5‑inch thick, bone‑in optional)
• 2 tablespoons Kosher Salt (for dry brine)
• 2 large Russet Potatoes (peeled and cut into 1/4‑inch sticks)
• 1 teaspoon Baking Soda (helps create extra crispness)
• 0.5 cup Mayonnaise (full‑fat for richness)
• 0.25 cup Sour Cream (full‑fat)
• 1 tablespoon Dijon Mustard (imported from Paris)
• 2 cloves Garlic (peeled)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Chives (chopped)
• 1 teaspoon Fresh Tarragon (chopped)
• 1 whole Lemon (zested and juiced)
• 1 teaspoon Freshly Cracked Black Pepper (to taste)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 teaspoon Fresh Thyme (leaves only)
• 4 cups Vegetable Oil (Canola or Peanut) (for deep‑frying, high smoke point)

Instructions

1. Season the Steaks

   Generously coat both sides of each ribeye with kosher salt, flipping to season all surfaces and propping the edges to reach the sides.

   Time: PT5M

2. Dry‑Brine Overnight

   Place the salted steaks on a rack set over a tray and refrigerate uncovered overnight (or at least 8 hours) to develop flavor and dry the surface.

   Time: PT0M

3. Slice Potatoes

   Trim a thin slice off each potato, then using a ruler cut ¼‑inch thick slices. Stack slices and cut into ¼‑inch sticks, using each cut piece as a guide for the next.

   Time: PT15M

4. Rinse and Blanch

   Rinse the cut fries in a bowl of cold water, then transfer to a large pot with fresh water, a handful of salt, and 1 tsp baking soda. Bring to a boil, turn off the heat, and let sit for 3 minutes.

   Time: PT10M

5. Dry and Chill Fries

   Drain the blanched fries, spread them on a paper‑towel‑lined baking sheet, and refrigerate uncovered for at least 30 minutes (or overnight) to dry.

   Time: PT5M

6. Prepare Herb‑Garlic Sauce

   In a blender combine mayonnaise, sour cream, Dijon mustard, garlic, parsley, chives, tarragon, lemon zest, lemon juice, cracked black pepper, and a pinch of salt. Blend until smooth, scraping the sides as needed.

   Time: PT5M

7. First Fry (Low‑Temp)

   Heat the oil in the pot to about 300°F (150°C). Fry the chilled fries in small batches until just cooked through but not colored, about 3‑4 minutes per batch.

   Time: PT10M

   Temperature: 300°F

8. Sear the Steaks

   Add a thin layer of oil to the cast‑iron skillet and heat until you see a light smoke (≈400°F). Pat steaks dry, season with fresh cracked pepper, and place them in the pan. Press down to ensure full contact, move the steak around for even oil coverage, then flip after a crust forms.

   Time: PT6M

   Temperature: 400°F

9. Butter‑Baste

   Reduce heat to medium‑low, add butter, crushed garlic cloves, thyme leaves, and a squeeze of lemon. Tilt the pan and spoon the melted butter over the steak repeatedly for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑low

10. Rest the Steak

    Transfer the steak to a cutting board and let rest for 5 minutes, loosely tented with foil.

    Time: PT5M

11. Second Fry (High‑Temp)

    Raise the oil temperature to about 375°F (190°C). Fry the partially cooked fries again in batches until golden and crisp, about 2‑3 minutes. Immediately season with salt and toss.

    Time: PT5M

    Temperature: 375°F

12. Plate and Serve

    Slice the rested ribeye against the grain at a slight angle. Arrange the steak slices on a plate, pile the crispy fries beside it, and drizzle or dollop the herb‑garlic sauce over the fries or on the side.

    Time: PT5M

Nutrition Facts

Calories

1400

Protein

70 g

Carbohydrates

80 g

Fat

95 g

Fiber

8 g