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Homemade Steak Frites with Juicy Ribeye, Crispy French Fries, and Garlic Aioli Recipe

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★★★★★

4.3 from 33 reviews

Experience the classic French bistro favorite with this Steak Frites recipe, featuring a juicy ribeye steak cooked to medium-rare perfection paired with crispy homemade French fries. Served with flavorful garlic aioli, this dish combines tender, buttery steak and golden, crunchy fries for an indulgent yet approachable meal perfect for any occasion.

Ingredients

Scale

For the Fries

  • 3 large russet potatoes (about 3 pounds)
  • Refined peanut oil, for frying
  • 2 teaspoons kosher salt, plus more to taste
  • Freshly cracked black pepper, to taste

For the Steak

  • 1 (2- to 2½-pound) ribeye steak, at room temperature
  • 2 teaspoons kosher salt, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter

For Serving

  • Garlic aioli, for serving

Instructions

  1. Prepare and soak the potatoes: Peel the russet potatoes and cut them lengthwise into ⅓-inch thick sticks using a knife or mandolin slicer. Place the cut potatoes into a large bowl filled with ice water and let them soak for 15 minutes to remove excess starch, which helps achieve crispier fries.
  2. First fry at 300°F: Attach a deep-fry thermometer to a large heavy pot and pour in refined peanut oil. Heat the oil over medium-high heat until it reaches 300°F. Fry the potato sticks in batches, cooking them for 3 to 4 minutes each until they begin to soften but have not browned. Remove them with a slotted spoon and transfer onto a paper-towel-lined sheet pan to drain.
  3. Cook the ribeye steak: While fries are resting, heat a large skillet over high heat. Pat the ribeye steak dry with paper towels and season all over with 2 teaspoons kosher salt. Add the olive oil to the hot skillet until just smoking, then carefully place the steak in the pan. Cook for about 4 to 6 minutes per side for medium-rare doneness, adjusting time to your preference. Remove the steak to a cutting board and top with 3 tablespoons unsalted butter. Let the steak rest for 5 to 10 minutes to allow juices to redistribute.
  4. Second fry at 350°F: Increase the peanut oil temperature to 350°F. Return the partially cooked fries to the hot oil in batches and fry for approximately 5 minutes more until golden brown and crispy. Use a slotted spoon to remove fries to the paper towel-lined sheet pan. Season fries immediately with remaining kosher salt and freshly cracked black pepper to taste.
  5. Serve: Slice the rested ribeye steak thinly against the grain to ensure tenderness. Plate the steak slices alongside the crispy French fries and serve with garlic aioli on the side for dipping. Enjoy this classic and satisfying meal immediately while hot.

Notes

  • To accurately check steak doneness, use an instant-read thermometer: rare is 125°F, medium-rare 135°F, medium 145°F, medium-well 150°F, and well 160°F. Medium-rare is recommended, but adjust to your taste.

Keywords: steak frites, ribeye steak, French fries, garlic aioli, classic French recipe, crispy fries, skillet steak, homemade fries

Find it online: https://foodarohub.com/homemade-steak-frites-with-juicy-ribeye-crispy-french-fries-and-garlic-aioli-recipe/