Ingredients
Steak
- 2 (1 1/2-inch thick) boneless ribeye steaks
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Fries and Leeks
- 1 pound russet potatoes, scrubbed
- 1 leek, white and light green parts only
- Canola oil, for frying
- Kosher salt, for seasoning
Truffle Aioli
- Truffle aioli, for serving (store-bought or homemade)
Instructions
- Roast the Steak: Preheat your oven to 250°F. Season the ribeye steaks generously with kosher salt and freshly ground black pepper. Place them on a baking sheet fitted with a rack to allow even air circulation. Roast in the oven until an instant-read thermometer registers 125°F for medium-rare, which should take approximately 45 to 55 minutes. After roasting, let the steaks rest for 5 minutes to allow juices to redistribute.
- Sear the Steak: While the steaks rest, preheat a cast iron skillet over medium-high heat until it is smoking hot. Sear the steaks for about 45 seconds on each side until a deep golden crust forms. After searing, let the steaks rest for an additional 10 minutes before serving.
- Prepare Fries and Leeks: Using a mandoline slicer, carefully slice the potatoes into fries and julienne the leek lengthwise, ensuring thin, even strips for crispiness.
- Fry the Fries: In a large Dutch oven (4 to 5 quart), add the cut fries and cover with canola oil by about an inch. Place the pot over high heat and bring the oil to a boil. Cook the fries without stirring for 15 minutes, then use a slotted spoon to gently release any fries stuck to the bottom. Continue frying for another 5 to 10 minutes until the fries are crisp and golden brown. Remove fries with a slotted spoon and place them on a paper towel-lined baking sheet. Immediately season with kosher salt.
- Fry the Leeks: Carefully drop the julienned leeks into the hot oil. Fry for 2 to 3 minutes until they become golden and crispy. Transfer them to the same paper towel-lined baking sheet used for the fries and immediately season with kosher salt.
- Plate and Serve: Arrange each rested steak on a plate alongside a generous serving of crispy fries. Top the fries with the frizzled leeks. Serve with plenty of truffle aioli on the side for dipping and enjoy your classic Steak Frites experience.
Notes
- For best results, use a meat thermometer to ensure perfectly cooked steak.
- Russet potatoes are ideal for fries due to their starchy texture, which crisps up nicely.
- Be very careful when frying and always monitor the oil temperature to avoid burning.
- Leeks add a subtle onion flavor and a crunchy texture to the dish.
- Truffle aioli can be purchased pre-made or prepared at home by mixing mayonnaise, truffle oil, garlic, and lemon juice.
- Resting the steak after cooking helps retain its juices and improves tenderness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: French
