Steak Frites
Seared ribeye served with crispy fries and garlic aioli
Ingredients
For the steaks:
- 4 good quality steaks I used ribeye
- salt, pepper, season salt
- oil for searing
For the fries:
- 5 russet potatoes peeled, sliced and placed into a bowl of water for 30 mintues
- salt or season salt
For the aioli:
- 3/4 cup mayo
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 tsp lemon juice
Instructions
- If you will be using sous vide to cook the steaks set your water bath to 132 for medium rare or 135 for medium. Bag the steaks with seasonings and sous vide for 2-3 hours. You can also pan fry or grill the steaks. When done, dry them well and heat a heavy duty pan over very high heat with a tbsp of oil until fully smoking. Add the steak and sear without moving until a deep color forms and there is a crust. The steak should be about 130-140 for medium rare and 140-145 for medium. Rest for 10 minutes then serve with butter.
- Peel and slice the potatoes and put into a bowl of cold water for 30 minutes then drain and rinse and dry on paper towels. Heat oil to 300 degrees and fry in batches for 3-4 minutes at 300. You don't want them to brown, you are just precooking the potatoes. Drain on paper towels and when cool, line them up on a sheet tray and freeze until you are ready to use.
- When ready, heat oil to 350 and add frozen fries in batches and fry until golden. Drain on paper towels and season with salt or season salt.
- For the aioli - combine ingredients in a bowl and adjust the salt and lemon. Serve on the side.
Tried this recipe?Let us know how it was!