Ingredients:

  • 2 Ribeye steaks (or your preferred cut, e.g., New York Strip), about 1 inch thick (approx. 250g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 2 sprigs fresh thyme (optional)
  • 2 cloves garlic, smashed (optional)
  • 2 tablespoons butter (unsalted, 30 ml)
  • 2 large russet potatoes (about 500g total)
  • Vegetable oil (for frying, about 4 cups / 1 liter)
  • Kosher salt, to taste
  • Fresh parsley, chopped (for garnish, optional)
  • 1/2 cup mayonnaise (120 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (15 ml)
  • Pinch of salt and pepper

Instructions:

  1. Peel and cut potatoes into 1/4-inch thick fries. Soak in cold water for at least 30 minutes. Drain and pat completely dry.
  2. Heat vegetable oil in a large pot or deep fryer to 300°F (150°C). Fry the potatoes in batches until softened but not browned (about 5-7 minutes). Remove with a slotted spoon and place on paper towels to drain.
  3. Pat steaks dry with paper towels. Season generously with salt and pepper.
  4. Heat olive oil in a cast iron skillet over high heat until smoking. Sear the steaks for 2-3 minutes per side for medium-rare, adjusting time for desired doneness. Add thyme, garlic, and butter during the last minute of cooking, basting the steak with the melted butter. Check internal temperature with a meat thermometer.
  5. Remove steaks from the pan and let rest for at least 5-10 minutes before slicing against the grain.
  6. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy (about 2-3 minutes). Remove with a slotted spoon and place on paper towels to drain. Season immediately with salt.
  7. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper.
  8. Slice the steak and arrange it on a plate alongside the crispy frites. Garnish with fresh parsley (optional). Serve immediately with aioli (if using).