Steak Frites
A simple French bistro pairing: a well-seared steak with crisp, golden frites. Bright chopped parsley and garlic butter finish the steak for a classic, satisfying contrast of textures.
1 lb ribeye steak, about 1-inch thick
1 ½ lb russet potatoes, peeled and cut into 1/2-inch sticks
1 cup vegetable oil, for frying
2 tbsp butter, room temperature
1 clove garlic, crushed
2 sprig thyme
2 tbsp parsley, finely chopped
1 tsp kosher salt
1 tsp black pepper, freshly ground
1 tbsp olive oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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