Steak Frites
Ribeye with twice-fried chips and garlic butter
- Prep 20 min
- Cook 30 min
- Total 50 min
- Feeds 2
- Main Course
Ingredients
2 Ribeye steak
About 250 g each
700 g Potatoes
Floury potatoes
750 ml Sunflower oil
For deep frying the chips
1 tsp Salt
1 tsp Black pepper
Freshly ground black pepper
40 g Butter
1 clove of Garlic
1 handful Parsley
Flat-leaf parsley, chopped
Steps
Cut the chips
Cut the potatoes into chips about 1 cm thick. Rinse off the starch and dry them well
First fry
Heat the oil to 150°C and fry the chips until they are soft but still pale, about 5 minutes. Drain them
5 min
Cook the steaks
Get a pan very hot. Oil the steaks lightly, season them well, and sear for 2 to 3 minutes a side for medium-rare. Rest them for 5 minutes
5 min
Second fry
Heat the oil to 190°C and fry the chips again until they are crisp and golden. Drain and salt them
3 min
Garlic butter
Mash the butter with the garlic and parsley. Set a piece on each steak and serve with the chips
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