High-End Steak Frites Fine Dining (Printable Version)

Savor ribeye steak paired with golden triple-cooked frites and luscious compound butter for a refined experience.

# What You'll Need:

→ Ribeye Steak

01 - 1 boneless ribeye steak (225–280g), approximately 4cm thick
02 - Salt flakes
03 - Freshly cracked black pepper
04 - 15 ml neutral oil (such as grapeseed)
05 - 15 g unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme

→ Compound Herb Butter

08 - 30 g unsalted butter, softened
09 - 5 g chopped fresh parsley
10 - 5 g chopped fresh chives
11 - 1 g lemon zest
12 - Pinch of sea salt

→ Triple-Cooked Frites

13 - 2 large russet potatoes, peeled and cut into 2cm thick batons
14 - Salted water, for boiling
15 - Neutral oil, for deep frying (vegetable or peanut)
16 - Finely chopped parsley
17 - Finely chopped thyme
18 - Flaky sea salt, for finishing

# Steps To Follow:

01 - Combine softened butter with chopped parsley, chives, lemon zest, and a pinch of sea salt until well mixed. Transfer onto plastic wrap, shape into a disk, and refrigerate until firm.
02 - Place peeled, batonned potatoes into cold salted water. Bring to a gentle simmer and cook for 8–10 minutes until just tender. Drain thoroughly and allow to cool completely. Transfer to a tray and freeze for 30 minutes or refrigerate for 1 hour.
03 - Heat neutral oil in a deep fryer or heavy pot to 150°C. Fry potato batons in batches for 4–5 minutes until firm but still pale. Remove and drain on a rack or absorbent paper. Chill in the freezer for 30 minutes or in the fridge for 1 hour.
04 - Increase oil temperature to 190°C. Fry chilled batons in batches for 3–4 minutes until deeply golden and crisp. Drain and immediately season with flaky sea salt and chopped herbs. Keep warm.
05 - Allow ribeye to reach room temperature for 30 minutes. Pat completely dry with paper towels. Season generously on all sides with salt flakes and black pepper.
06 - Heat a cast-iron skillet over high heat. Add neutral oil. Sear steak for approximately 2 minutes per side until a rich crust forms. Lower heat, add butter, garlic cloves, and thyme sprigs. Tilt pan and continually baste steak with foaming butter for 1–2 minutes per side, aiming for a medium-rare finish (internal temperature 54°C).
07 - Transfer steak to a warm plate and allow to rest for 5 minutes. Top with a coin of chilled compound herb butter and serve immediately alongside crispy frites.

# Notes and Tips:

01 - Chilling potatoes thoroughly between cooking steps helps produce exceptionally crisp frites by removing excess surface moisture.
02 - For the finest crust and even doneness, ensure the steak is thoroughly dried and at room temperature before searing.
03 - A heavy cast-iron skillet retains heat and develops the ideal caramelized steak crust.

Go Back