Comment préparer

Rinse the potato batons under cold water until the water runs mostly clear, then soak them in a large bowl of cold water for 15 minutes. Drain and dry very thoroughly with clean towels.

Heat the sunflower oil in a heavy, deep saucepan to 150°C. Fry the potatoes in two batches for 5 to 6 minutes each, until pale and tender but not browned. Drain on a rack or paper towels and let them rest for at least 10 minutes.

Pat the steaks dry. Season both sides with the salt and black pepper. Heat a large skillet over high heat until very hot, add 10 g of the butter, and sear the steaks for 2 to 3 minutes per side, then sear the edges briefly. Cook until the center reaches 52 to 55°C for medium-rare or 60 to 63°C for medium.

Ribeye steaks developing a browned crust in a skillet

Image générée par IA

Transfer the steaks to a plate and rest loosely covered for 5 minutes. Leave the browned bits and about 1 tablespoon of fat in the skillet.

Return the skillet to medium heat. Add the chopped shallot and the thyme leaves, and sauté for 1 to 2 minutes until softened and fragrant. Pour in the beef stock and whisk in the Dijon mustard, scraping up the browned bits. Simmer for 2 to 3 minutes until reduced by about half.

Remove the skillet from the heat and whisk in the remaining 20 g butter until the sauce is glossy. Taste and adjust the seasoning if needed.

Heat the oil again to 185°C. Fry the potatoes in two batches for 2 to 3 minutes each, until deeply golden and crisp. Drain, season immediately with a pinch of salt, and keep warm while finishing the plate.

Slice the rested steaks against the grain, or serve them whole. Divide the frites between two warm plates, place the steak alongside, spoon the shallot sauce over the meat, and serve immediately.

Steak frites with shallot-thyme pan sauce

Image générée par IA

Pourquoi cette recette fonctionne

A two-stage fry creates a fluffy center and crisp shell, while hard searing builds a savory crust. The shallot-thyme pan sauce lifts the richness of the steak without masking its beefy flavor.

Conservation et réchauffage

Comment la conserver

Refrigerate steak, fries, and sauce separately in airtight containers for up to 3 days. The fries are best eaten immediately.

Comment la réchauffer

Reheat the fries in a 220°C oven or air fryer until crisp, about 5 to 8 minutes. Warm the steak gently in a covered skillet with a spoonful of sauce, stopping before it overcooks; reheat sauce over low heat.