Step-by-Step Preparation

First Step: PREPARE THE POTATOES FOR FRIES

1. Peel and Cut the Potatoes: Begin by peeling the russet potatoes (if preferred) and cutting them into thin fries, about ¼-inch thick. You can also leave the skin on for a more rustic look.
2. Soak the Fries: Place the cut potatoes in a large bowl of water and soak them for about 30 minutes. This removes excess starch and helps the fries become crispy when cooked.
3. Dry the Fries: After soaking, drain the fries and pat them dry with paper towels to remove any excess moisture. Moisture on the surface can prevent the fries from getting crispy.
4. Toss in Olive Oil: In a large bowl, toss the dried fries with olive oil and a pinch of salt. You want to ensure that each fry is evenly coated.
5. Bake or Fry the Fries:
   • Baking Method: Preheat your oven to 425°F (220°C). Spread the fries out in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, flipping the fries halfway through, until golden and crispy.
   • Frying Method: Heat vegetable oil to 375°F (190°C) in a deep fryer or large pot. Fry the potatoes in batches for 3-4 minutes until golden and crispy, then remove and drain on paper towels.
6. Season: Once the fries are cooked, sprinkle them with salt and any optional fresh herbs like parsley or thyme for extra flavor.

Second Step: COOK THE STEAK

1. Season the Steak: Generously season the ribeye steaks with salt and freshly ground black pepper on both sides. This is the only seasoning you need for the perfect steak, allowing the natural flavors of the meat to shine.
2. Preheat the Pan: Heat a large skillet over medium-high heat. A cast-iron skillet is ideal for achieving a perfect sear, but any heavy-bottomed pan will do.
3. Sear the Steak: Once the pan is hot, add the olive oil and allow it to heat up. Carefully place the steaks in the pan, laying them away from you to avoid splattering. Sear the steaks for about 4-5 minutes per side for medium-rare, or longer if you prefer a more well-done steak.
4. Add Butter and Herbs: In the last 2 minutes of cooking, add the butter, garlic cloves, and fresh herbs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter over the steaks to baste them. This adds richness and flavor.
5. Rest the Steak: Once the steak is cooked to your liking, transfer it to a plate and cover loosely with aluminum foil. Let it rest for about 5 minutes to allow the juices to redistribute.

Third Step: MAKE THE SAUCE (Optional)

While the steak rests, you can prepare a classic French sauce like béarnaise or garlic butter to serve with the steak:

1. Béarnaise Sauce: If you’re making béarnaise, combine egg yolks, white wine vinegar, tarragon, shallots, and clarified butter in a double boiler. Whisk constantly until the sauce thickens. Season with salt and pepper and drizzle over the steak before serving.
2. Garlic Butter: For a simpler sauce, melt butter in a saucepan and add minced garlic. Cook until fragrant, then drizzle over the steak just before serving.

Final Step: PLATE AND SERVE

1. Plate the Steak: Place the rested steak on each plate. If using béarnaise or garlic butter, drizzle the sauce over the top of the steak.
2. Serve with Fries: Arrange the freshly baked or fried fries next to the steak. Garnish with freshly chopped parsley or herbs for added flavor and color.
3. Add Lemon Wedges: Serve with a wedge of lemon on the side to squeeze over the steak for a burst of freshness.
4. Enjoy: Dive into this classic dish with a fork and knife, savoring the combination of tender, juicy steak with crispy, flavorful fries.