Steak and Fries

A ribeye with a dark, caramelized crust and a juicy red center. The fries are golden, snapping with a crunch before revealing a soft interior, seasoned with grey sea salt.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1159
• Protein: 60 g
• Carbs: 42 g
• Fat: 80 g

Ingredients

• 4 piece Beef ribeye steak ( tempered )
• 1 kg Potato ( cut into sticks )
• 1000 ml Peanut oil ( for frying )
• 40 g Minimum butter sweet
• 2 piece Garlic ( crushed with skin on )
• 2 piece Thyme ( sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the fries

   Peel the potatoes and cut them into 1 cm thick sticks. Rinse thoroughly in cold water until the water runs clear to remove starch. Pat dry carefully in a dry cloth to prevent oil splatters.

2. First fry

   Heat the peanut oil to 150°C. Submerge the fries in small batches. They should become tender under finger pressure but remain pale without coloring. Drain and let cool on a wire rack.

3. Searing the meat

   Remove the steaks from the fridge 30 minutes before cooking. Heat a cast-iron skillet until a wisp of smoke appears. Place the meat with a drizzle of oil. Let a crust form without touching for 2 minutes to achieve intense browning.

4. Butter basting

   Flip the meat. Add the butter, crushed garlic, and thyme. When the butter foams and smells nutty, continuously baste the meat with a spoon. Remove and let rest on a warm board.

5. Finishing the fries

   Increase oil heat to 180°C. Re-submerge the fries for a few minutes. They should puff slightly and take on a golden hue and a crunchy texture. Drain and salt immediately with grey salt.

Chef's tips

• Never salt the meat before searing; it draws out moisture and prevents a clean crust from forming.
• The secret to crunchiness lies in perfectly drying the potato sticks before the first fry.

Storage

This dish does not store well: the fries soften and the meat loses its juices when reheated. Consume immediately.