Steak and Fries Combo

Indulge in French Flair: A Culinary Journey with Rib Eye Steak and Golden Frites

Embark on a gastronomic adventure with a classic French dish that captures the essence of simplicity and sophistication: Rib Eye Steak paired with crispy French fries. This delightful culinary creation may seem straightforward, yet mastering it involves achieving the perfect balance of juicy meat and buttery, crisp potatoes, served hot and fresh.

Time Required

This delicious feast requires approximately 40 minutes of active cooking time and is perfect for serving 6 hungry diners.

Ingredient List

• 6 rib eye steaks (each around 1/2 pound)
• 4 tablespoons unsalted butter, softened and another 1.5 tablespoons melted
• 1 teaspoon freshly cracked black pepper
• 1 ounce Roquefort cheese, softened
• 4 large baking potatoes
• Peanut oil, for deep-frying
• 1/4 teaspoon coarse sea salt, plus extra for taste

Cooking Instructions

Start by brushing your rib eye steaks with melted butter and generously sprinkle with black pepper. Allow them to sit at room temperature to enhance their flavors.

In a bowl, combine the remaining butter with the Roquefort cheese, mixing until you achieve a smooth blend.

Peel the potatoes, then cut them lengthwise into 1/4 inch slices before transforming those into sticks. Soak these sticks in ice water for 15 minutes to remove excess starch.

In a deep fryer or large saucepan, heat about 2 inches of peanut oil to a steady 325°F (163°C). Drain your potato sticks thoroughly and pat them dry. Fry them in four separate batches until they are cooked through but not yet browned, taking about 4 to 6 minutes per batch. Use a slotted spoon to transfer the fries onto paper towels to drain excess oil.

Prepare your grill or frying pan, and heat it to high. Generously salt the steaks, grilling each side for about 4 to 6 minutes for a perfect medium-rare finish. If you choose the pan-fry method, cook each side for around 4 minutes on moderate heat.

After the first fry for your potatoes, raise the oil's temperature to 375°F (190°C). Fry the potatoes again until they turn crisp and golden, approximately 1 to 2 minutes per batch. Drain the fries on fresh paper towels to maintain their crunch.

Top each grilled steak with a decadent spoonful of Roquefort butter, letting it melt into the meat's warm surface, and serve with the crispy frites on the side.

Steak Frites: A World Favorite

Steak frites, a staple in French bistros, is a dish cherished for its uncomplicated ingredients, yet it demands skill to elevate it to perfection. The rib eye cut is particularly prized for its tenderness and rich flavor, making it a popular choice for this iconic dish. The key to success lies in cooking the steak to a succulent medium-rare and ensuring the fries are double-fried for that impeccable texture—crispy outside and soft within.

What to Serve with Steak Frites

While the classic pairing involves some form of sauce or flavor-enhancing butter, this dish specifically delights in being accompanied by Roquefort butter. The residual heat from the steak allows the butter to melt beautifully, enriching each bite. Should you wish to explore alternatives, varieties of blue cheese may serve equally well to complement your meal.

Expert Tips for Perfect Frites

To achieve the ideal crispy frites, the twice-frying method cannot be overlooked. Ensure each batch of potato sticks is thoroughly dried after soaking; any moisture can cause dangerous oil splatters. Line up the fries on clean paper towels between frying sessions to absorb excess oil, and give them ample space in the oil to maintain their texture. Season the steaks just before cooking to lock in their juices effectively.

With these techniques, your Rib Eye Steak and Golden Frites will not just make for a meal but a memorable dining experience that echoes the charm of a Parisian bistro!