French Bistro Style Steak Frites with Garlic Herb Sauce

1.Preheat your oven to 200°F (95°C) to keep the fries warm after frying.

2.Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick) to make fries. Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with paper towels.

3.In a large pot, heat enough vegetable oil to submerge the fries (about 3-4 inches deep) over medium heat. Once the oil reaches 325°F (160°C), carefully add the fries in batches, frying them for about 5-6 minutes until they are soft but not browned. Remove them with a slotted spoon and drain on paper towels. Repeat until all fries are cooked.

4.Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until they are golden brown and crispy. Drain on paper towels and season with salt immediately. Keep them warm in the oven while you prepare the steak and sauce.

5.Season both sides of the ribeye steaks generously with salt and freshly ground black pepper.

6.In a large skillet, heat 2 tablespoons of vegetable oil over high heat until it shimmers. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy (130°F/54°C for medium-rare). Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

7.In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, Dijon mustard, red wine vinegar, and herbs (parsley, chives, and thyme). Cook for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

8.To serve, slice the steak against the grain and arrange it on a plate alongside a generous portion of fries. Drizzle the garlic herb sauce over the steak and serve immediately.