🍟 Steak frites

2 servings · prep 25 min · cook 30 min

Ingredients

• 2 rib-eye steaks, 250 g each
• 1 kg frying potatoes
• Frying oil
• 40 g butter
• 2 garlic cloves, 2 sprigs thyme
• Salt, pepper
• Maître d'hôtel butter: soft butter, parsley, lemon

Method

1. Cut the potatoes into even batons and rinse them in cold water until it runs clear.
2. Dry them thoroughly, then cook them once at 140 °C for 8 min: they should stay pale and tender.
3. Drain and cool at least 30 min. This double cooking is what separates a good chip from a limp one.
4. Take the steaks out 30 min ahead, pat them dry, salt generously.
5. Sear in a very hot pan 2 min per side, then add butter, garlic and thyme and baste constantly for 1 min. Rest 5 min.
6. Drop the chips back in at 190 °C for 3 min, until golden. Salt at once and serve with the maître d'hôtel butter.

Adapted from Nick's Kitchen (YouTube)

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