Crispy Steak & Fries
Seared ribeye with shoestring fries, fleur de sel, and herb butter—ready in 25 minutes. Restaurant-quality French bistro on a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 10 oz frozen shoestring fries
- 2 steaks ribeye steaks (1.5 inches thick)
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic cloves, minced
- 1 pinch fleur de sel or flaky sea salt
Instructions
- 1
Start fries in a cold skillet with 2 tbsp oil over medium-high heat.
- 2
Pat steaks dry. Season generously with salt and black pepper on both sides.
- 3
When fries start to sizzle (about 5 minutes), slide steaks into a separate hot skillet with 1 tbsp oil.
- 4
Sear steaks 90 seconds per side without moving. Centers should feel firm but still give slightly.
- 5
Transfer steaks to a plate. Toss minced garlic and parsley into the steak pan for 30 seconds, then stir in 2 tbsp butter until melted.
- 6
Plate steaks and fries. Spoon herb butter over steaks and finish with fleur de sel.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed skillet
- second 10-inch skillet or sauté pan
- paper towels
- tongs
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