Steak Frites

Instructions

1. Season the ribeye steaks generously with salt and black pepper on both sides. Let them rest at room temperature for about 30 minutes.
2. While the steaks are resting, prepare the fries. Rinse the cut potatoes under cold water to remove excess starch, then pat them dry thoroughly with a kitchen towel.
3. Heat vegetable oil in a large heavy-bottomed pot or deep fryer to 325°F (165°C). Fry the potatoes in batches until they are pale and soft, about 4-5 minutes. Drain on paper towels.
4. Increase the oil temperature to 375°F (190°C). Fry the potatoes again until golden brown and crispy, about 2-3 minutes. Drain on fresh paper towels and season with sea salt.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the steaks and sear for about 3-4 minutes on each side until a crust forms.
6. Reduce the heat to medium and add the butter, garlic, and thyme to the skillet. Tilt the skillet and spoon the melted butter over the steaks repeatedly for about 2 minutes to baste.
7. Check for desired doneness with a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Adjust cooking time if necessary.
8. Transfer the steaks to a cutting board and let them rest for 5 minutes.
9. Slice the steaks against the grain and serve immediately with the crispy fries.
10. Garnish with chopped fresh parsley before serving.