Steak and Fries
Ingredients
- 4 pcBeef ribeye steak (tempered)
- 1 kgPotato (cut into sticks)
- 1,000 mlPeanut oil (for frying)
- 40 gUnsalted butter
- 2 pcGarlic (crushed with skin on)
- 2 pcThyme (sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This dish does not store well: the fries soften and the meat loses its juices when reheated. Consume immediately.
