Bistro Ribeye with Twice-Fried Frites

What you need

• 2 ribeye steaks, about 300 g (10 oz) each, 2.5 cm (1 in) thick
• 800 g (1 3/4 lb) floury potatoes, such as russet or Bintje
• 2 l (2 quarts) vegetable oil, for frying
• 30 g (2 tbsp) unsalted butter
• flaky sea salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Take the steaks out of the fridge 30 min before cooking. Pat them dry and salt them generously on both sides.

2. 2

   Peel the potatoes and cut them into sticks about 1 cm (1/2 in) thick. Leave them in a bowl of cold water for 30 min.

3. 3

   Drain the potatoes and dry them thoroughly on a clean towel; wet potatoes spit in the oil.

4. 4

   Pour the oil into a deep, heavy pot, no more than a third full, and heat it to 160 °C (325 °F).

5. 5

   Working a handful at a time, cook the potatoes until tender and pale, with barely any color, 5-6 min. Lift onto a rack set over a tray.

6. 6

   Heat a heavy frying pan over high heat until it just smokes. Add 1 tbsp of the frying oil.

7. 7

   Lay in the steaks and sear 3-4 min a side for medium-rare, 54 °C (130 °F) in the thickest part.

8. 8

   In the last minute, add the butter and spoon it over the steaks as it foams.

9. 9

   Rest the steaks on a board for 5-10 min and grind black pepper over them.

10. 10

    Meanwhile, raise the oil to 190 °C (375 °F). Give the potatoes a second fry, a handful at a time, until crisp and deep golden, 2-3 min.

11. 11

    Drain the frites and toss them with salt while still hot.

12. 12

    Serve the steaks whole or sliced, with the pan butter spooned over and the frites alongside.

Imported from optimalrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.