Ribeye Steak and Frites Recipe

Name: Ribeye Steak and Frites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Russet Potato, Peeled And Cut Into 1/4 Inch Long Strips; 4 Tablespoons Vegetable Oil, Divided; 2 Tablespoons Fresh Garlic, Minced Finely; 2 whole Ribeye Steaks, Approximately 1.5 Inches Thick And At Room Temperature; 1 Tablespoon Unsalted Butter; 1 Tablespoon Olive Oil; 1 cup Crimini Mushrooms, Sliced; 1 Tablespoon Shallots, Diced; 1 Tablespoon Fresh Thyme Leaves; 1/4 cups Red Wine Or Beef Stock; 1/4 cups Heavy Cream; Kosher Salt And Fresh Cracked Pepper

Servings: persons

1 whole Large Russet Potato, Peeled And Cut Into 1/4 Inch Long Strips
4 Tablespoons Vegetable Oil, Divided
2 Tablespoons Fresh Garlic, Minced Finely
2 whole Ribeye Steaks, Approximately 1.5 Inches Thick And At Room Temperature
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
1 cup Crimini Mushrooms, Sliced
1 Tablespoon Shallots, Diced
1 Tablespoon Fresh Thyme Leaves
1/4 cups Red Wine Or Beef Stock
1/4 cups Heavy Cream
Kosher Salt And Fresh Cracked Pepper

1
Preheat oven to 425 degrees F. In a large bowl, toss the potatoes with 2 tablespoons of oil and garlic.
2
Season with salt and pepper.
3
Spread them in one even layer on a baking sheet and bake for 40-45 minutes.
4
Stir every 10-15 minutes to ensure all sides are baked evenly.
5
While the frites are baking, rub the steaks with the remaining oil.
6
Heavily season all sides with salt and pepper.
7
Heat a cast iron pan to high heat.
8
Add the steaks to the pan and sear each side for 2-3 minutes.
9
You want to develop a golden brown crust.
10
Move the pan to the oven and bake until the internal temperature reaches 130-135 degrees (medium rare) or 140-145 degrees (medium).
11
Remove the steaks to a clean plate and tent with aluminum foil.
12
Allow the steaks to rest for 5-10 minutes.
13
While the steaks are resting, melt the butter and olive oil in a skillet over medium heat.
14
Saute the mushrooms and shallots until they are golden brown.
15
Add thyme leaves, wine, and cream.
16
Cook until the sauce reduces by half.
17
Season with salt and pepper.
18
Plate the steaks with a few spoonfuls of the mushroom sauce and frites.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Large Russet Potato, Peeled And Cut Into 1/4 Inch Long Strips, 4 Tablespoons Vegetable Oil, Divided, 2 Tablespoons Fresh Garlic, Minced Finely, 2 whole Ribeye Steaks, Approximately 1.5 Inches Thick And At Room Temperature, and more.

Yes, Ribeye Steak and Frites falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ribeye Steak and Frites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions