📝 About This Recipe
Transport yourself to a bustling Parisian brasserie with this quintessential French classic. This dish features a perfectly seared, butter-basted ribeye paired with golden, double-fried Russet potatoes that are crisp on the outside and fluffy within. The magic lies in the melting herb butter, which creates a luxurious sauce that mingles with the steak juices for a truly indulgent experience.
🥗 Ingredients
The Steak
- 2 pieces Ribeye or Entrecôte steaks (12 oz each, cut 1.5 inches thick, at room temperature)
- 2 teaspoons Kosher salt (to taste)
- 1 tablespoon Black peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed or Vegetable oil (high smoke point oil)
- 2 tablespoons Unsalted butter (for pan-basting)
- 3 sprigs Fresh thyme
- 2 cloves Garlic (smashed)
The Pommes Frites
- 1.5 lbs Russet potatoes (peeled and cut into 1/4 inch sticks)
- 2 quarts Peanut oil (for deep frying)
- 1 teaspoon Fine sea salt (for seasoning immediately after frying)
Maître d'Hôtel Butter
- 4 tablespoons Unsalted butter (softened to room temperature)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 teaspoon Shallot (minced very fine)
👨🍳 Instructions
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1
Prepare the potatoes by soaking the cut sticks in a bowl of cold water for at least 30 minutes to remove excess starch; this ensures a crispier fry.
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2
While potatoes soak, make the compound butter by mixing the softened butter, parsley, lemon juice, and minced shallots in a small bowl until smooth. Roll into a log using parchment paper and refrigerate until firm.
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3
Pat the steaks completely dry with paper towels. Season aggressively on all sides with kosher salt and cracked black pepper, pressing the spices into the meat.
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4
Drain the potatoes and pat them extremely dry with a clean kitchen towel. Any moisture will cause the oil to splatter.
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5
Heat the frying oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 4-5 minutes until they are pale and soft but not browned. Drain on a wire rack and let cool.
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6
Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Add the grapeseed oil.
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7
Place the steaks in the skillet. Sear for 3-4 minutes without moving them to develop a deep brown crust.
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8
Flip the steaks. Add the 2 tablespoons of butter, thyme sprigs, and smashed garlic to the pan. As the butter foams, tilt the pan and spoon the hot aromatics over the steak repeatedly for 2-3 minutes.
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9
Remove steaks when they reach an internal temperature of 125°F (52°C) for medium-rare. Transfer to a warm plate and let rest for 10 minutes.
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10
Increase the frying oil temperature to 375°F (190°C). Fry the blanched potatoes a second time for 2-3 minutes until they are deep golden brown and crisp.
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11
Toss the hot fries in a bowl with sea salt immediately.
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12
Slice the chilled compound butter into rounds. Place a generous disc of butter on each warm steak, allowing it to begin melting into a sauce.
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13
Serve the steak alongside a mountain of hot frites, ensuring the meat juices and butter can be reached by the fries.
💡 Chef's Tips
Always use a thermometer to check the oil temperature; if it's too low, the fries will be greasy, and if it's too high, they will burn before softening. Don't skip the resting period for the steak; it allows the fibers to relax and the juices to redistribute, ensuring a tender bite. For the ultimate crust, salt your steaks 45 minutes before cooking or immediately before hitting the pan; anything in between draws out moisture without time to reabsorb it. Use Russet potatoes specifically—their high starch content is what creates that iconic fluffy interior.
🍽️ Serving Suggestions
Pair with a bold French red wine like a Bordeaux or a Syrah from the Rhône Valley. Serve with a side of simple watercress or arugula salad dressed in a sharp Dijon vinaigrette to cut through the richness. Offer a small ramekin of homemade mayonnaise or Dijon mustard for dipping the frites. A chilled glass of sparkling water with lemon is the perfect palate cleanser between bites of rich beef and buttery potatoes.