Classic Steak and Fries (Print Version)

# Ingredients:

→ For the Fries

01 - 3 large russet potatoes, roughly 3 pounds total
02 - Refined peanut oil, enough for deep frying

→ For the Steak

03 - 1 ribeye steak, 2 to 2½ pounds, brought to room temperature
04 - 2 teaspoons kosher salt, plus extra for seasoning
05 - 1 tablespoon extra-virgin olive oil
06 - 3 tablespoons unsalted butter
07 - Freshly cracked black pepper, to taste

→ For Serving

08 - Garlic aioli

# Instructions:

01 - Get a big bowl ready with ice water. Peel your potatoes and cut them into fry-shaped sticks about ⅓-inch thick—if you've got a mandolin with a ⅜-inch setting, that works great too. Drop the cut potatoes into the ice water and let them hang out for 15 minutes. This helps remove excess starch for crispier fries. When time's up, drain them well and pat them completely dry with paper towels.
02 - Clip a deep-fry thermometer to a large, heavy-bottomed pot and pour in your peanut oil. Heat it over medium-high until it hits 300°F. Working in smaller batches so you don't crowd the pot, carefully lower the potatoes into the hot oil. Let them cook for 3 to 4 minutes—they should start getting tender but shouldn't be browning yet. Use a slotted spoon to transfer them to a baking sheet lined with paper towels.
03 - While the fries are doing their thing, crank the heat to high under a large skillet. Blot your steak dry with paper towels and sprinkle the salt all over it. Add the olive oil to your hot skillet—wait until it's just starting to smoke. Lay the steak in carefully and let it sear for 4 to 6 minutes per side for a nice medium-rare. Move the cooked steak to a cutting board, place those butter pats right on top, and let it rest for 5 to 10 minutes. This is crucial for keeping all those juices in.
04 - Bump up your oil temperature to 350°F. Time for the second fry—this is where the magic happens. Again working in batches, drop those par-cooked potatoes back into the hot oil. Fry them for about 5 minutes until they turn a gorgeous golden brown and get super crispy. Transfer to your paper towel-lined sheet and immediately hit them with salt and freshly cracked black pepper.
05 - Slice your rested steak thinly against the grain—this keeps it tender. Arrange the steak slices on plates alongside those crispy golden fries and serve with garlic aioli for dipping.

# Notes:

01 - The best way to nail your steak's doneness is with an instant-read thermometer. Here's your guide: rare hits 125°F, medium-rare is 135°F, medium reaches 145°F, medium-well sits at 150°F, and well-done climbs to 160°F. We love medium-rare, but cook it however makes you happy!
02 - Make sure your steak is at room temperature before cooking—this helps it cook more evenly throughout.
03 - The double-fry method is the secret to restaurant-quality fries at home. The first fry cooks them through, the second makes them irresistibly crispy.

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