📝 About This Recipe
Transport yourself to a bustling Parisian brasserie with this quintessential French soul food. This recipe pairs a perfectly seared, butter-basted ribeye with golden, double-fried Russet potatoes for the ultimate contrast of textures. Finished with a decadent herb-flecked compound butter, it is a masterclass in how simple, high-quality ingredients can create an unforgettable dining experience.
🥗 Ingredients
The Beef
- 2 pieces Ribeye or New York Strip Steaks (12 oz each, at least 1.5 inches thick, at room temperature)
- 1 tablespoon Kosher Salt (for dry-brining)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed or Vegetable Oil (high smoke point for searing)
- 3 tablespoons Unsalted Butter (for basting)
- 3 cloves Garlic (smashed)
- 4 sprigs Fresh Thyme
The Frites
- 3 large Russet Potatoes (peeled and cut into 1/3 inch batons)
- 2 quarts Peanut or Vegetable Oil (for deep frying)
- 1 teaspoon Fine Sea Salt (to taste)
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 finely)
👨🍳 Instructions
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1
Pat the steaks completely dry with paper towels. Season generously on all sides with kosher salt and set aside at room temperature for at least 45 minutes.
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2
Prepare the potatoes by cutting them into uniform 1/3-inch sticks. Submerge them in a bowl of cold water for 30 minutes to remove excess starch, which ensures a crispier fry.
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3
In a small bowl, mash the softened butter, parsley, lemon juice, and minced shallot together with a pinch of salt. Roll into a log using parchment paper and chill in the fridge until firm.
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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 Dutch oven to 325°F (160°C). Fry the potatoes in batches for about 5-6 minutes until they are soft and pale, but not yet browned. Drain on a wire rack.
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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
Season the steaks with cracked black pepper. Place them in the hot skillet, pressing down slightly to ensure even contact. Sear for 3 minutes without moving them to develop a deep brown crust.
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8
Flip the steaks. Add the 3 tablespoons of butter, smashed garlic, and thyme sprigs to the pan. As the butter foams, tilt the pan and use a large spoon to continuously baste the steaks with the flavored butter for another 3 minutes.
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9
Remove the steaks from the pan when the internal temperature reaches 125°F (52°C) for medium-rare. Transfer to a warm plate and let them rest for 10 minutes.
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10
While the steak rests, increase the frying oil temperature to 375°F (190°C). Perform the second fry on the potatoes for 2-3 minutes until they are deep golden brown and crispy.
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11
Immediately toss the hot frites in a bowl with fine sea salt.
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12
Slice the steak against the grain if desired, or leave whole. Place a thick disc of the chilled Maître d'Hôtel butter on top of the warm steak so it begins to melt into a silky sauce.
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13
Serve the steak immediately alongside a generous pile of hot frites and a side of Dijon mustard.
💡 Chef's Tips
Always use a thermometer to check the oil temperature; if it's too low, the fries will be greasy, too high and they will burn before softening. Don't skip the resting period for the steak; it allows the juices to redistribute, ensuring a tender bite. For the crispiest fries, use Russet potatoes as their high starch content creates the best texture. Dry-brining the steak with salt early helps create a superior crust and seasons the meat all the way through.
🍽️ Serving Suggestions
Pair with a bold French red wine like a Bordeaux or a Syrah from the Rhône Valley. Serve with a simple side salad of butter lettuce tossed in a sharp tarragon vinaigrette to cut through the richness. A small ramekin of homemade mayonnaise or Dijon mustard is the traditional accompaniment for the frites. Finish the meal with a simple espresso or a piece of dark chocolate.