Steak Frites with Red Wine Pan Sauce
Steak Frites with Red Wine Pan Sauce
Ingredients
For the Steak
- 2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons unsalted butter
- 4 garlic, cloves, smashed
- 2 sprigs fresh rosemary
For the Extra Crispy Fries
- 2 pounds russet potatoes, peeled and cut into 1/4-inch thick fries
- 6 cups peanut oil, or other high smoke point oil, for frying
- 1 teaspoon salt, fine sea salt, or to taste
For the Red Wine Pan Sauce
- 3/4 cup dry red wine
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the fries: Place the cut russet potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. Drain thoroughly and pat very dry with paper towels.
⏱️ 15 min
- 2
First fry for the potatoes: In a large, heavy-bottomed pot or Dutch oven, pour the peanut oil. Add the dried potato fries to the cold oil. Turn the heat to medium-high. Cook the fries for about 3 minutes as the oil heats up, ensuring the oil is not yet sizzling vigorously. The fries should be softening, not browning. Carefully remove the fries from the oil with a slotted spoon and spread them on a wire rack set over a baking sheet to cool completely. This first fry can be done up to an hour in advance.
⏱️ 10 min
- 3
Season the steaks: While the fries are cooling, pat the steaks very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 4
Sear the steaks: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke. Add the seasoned steaks and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min
- 5
Baste the steaks: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the steaks with the melted butter mixture for 1-2 minutes, flipping once. This infuses the steak with flavor.
⏱️ 2 min
- 6
Rest the steaks: Transfer the seared steaks to a cutting board and tent loosely with foil. Let them rest for 10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
⏱️ 10 min
- 7
Prepare the red wine pan sauce: While the steaks are resting, carefully pour out most of the fat from the skillet, leaving about 1 tablespoon and the browned bits (fond). Return the skillet to medium-high heat. Pour in the dry red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce the liquid by half, about 3-5 minutes. Remove the pan from the heat. Whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy. Stir in the 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
⏱️ 7 min
- 8
Second fry for the fries: While the sauce is simmering, bring the oil in the pot from Step 2 up to 350-375°F. Carefully add the cooled fries back into the hot oil in batches, if necessary, to avoid overcrowding. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a bowl lined with paper towels to drain excess oil. Immediately season with fine sea salt.
⏱️ 10 min•🌡️ 360
- 9
Serve: Slice the rested steaks against the grain. Arrange the sliced steak and crispy fries on serving plates. Drizzle the warm red wine pan sauce generously over the steak. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Frites with Red Wine Pan Sauce
For the Steak
- 2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons unsalted butter
- 4 garlic, cloves, smashed
- 2 sprigs fresh rosemary
For the Extra Crispy Fries
- 2 pounds russet potatoes, peeled and cut into 1/4-inch thick fries
- 6 cups peanut oil, or other high smoke point oil, for frying
- 1 teaspoon salt, fine sea salt, or to taste
For the Red Wine Pan Sauce
- 3/4 cup dry red wine
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the fries: Place the cut russet potatoes in a large bowl and cover with cold water. Let them soak for at least 15 minutes to remove excess starch. Drain thoroughly and pat very dry with paper towels.
⏱️ 15 min - 2
First fry for the potatoes: In a large, heavy-bottomed pot or Dutch oven, pour the peanut oil. Add the dried potato fries to the cold oil. Turn the heat to medium-high. Cook the fries for about 3 minutes as the oil heats up, ensuring the oil is not yet sizzling vigorously. The fries should be softening, not browning. Carefully remove the fries from the oil with a slotted spoon and spread them on a wire rack set over a baking sheet to cool completely. This first fry can be done up to an hour in advance.
⏱️ 10 min - 3
Season the steaks: While the fries are cooling, pat the steaks very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 4
Sear the steaks: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke. Add the seasoned steaks and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min - 5
Baste the steaks: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the steaks with the melted butter mixture for 1-2 minutes, flipping once. This infuses the steak with flavor.
⏱️ 2 min - 6
Rest the steaks: Transfer the seared steaks to a cutting board and tent loosely with foil. Let them rest for 10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
⏱️ 10 min - 7
Prepare the red wine pan sauce: While the steaks are resting, carefully pour out most of the fat from the skillet, leaving about 1 tablespoon and the browned bits (fond). Return the skillet to medium-high heat. Pour in the dry red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce the liquid by half, about 3-5 minutes. Remove the pan from the heat. Whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy. Stir in the 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
⏱️ 7 min - 8
Second fry for the fries: While the sauce is simmering, bring the oil in the pot from Step 2 up to 350-375°F. Carefully add the cooled fries back into the hot oil in batches, if necessary, to avoid overcrowding. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a bowl lined with paper towels to drain excess oil. Immediately season with fine sea salt.
⏱️ 10 min•🌡️ 360 - 9
Serve: Slice the rested steaks against the grain. Arrange the sliced steak and crispy fries on serving plates. Drizzle the warm red wine pan sauce generously over the steak. Serve immediately.
⏱️ 3 min