I love steaks—-I am, after all, my mother’s daughter.
But I don’t eat it very often and I sure as heck don’t make it enough. Which is really unfortunate because it’s so easy and makes your home smell delicious. In fact, it took longer to bake my frites than it did for me to prepare and sear my Ribeye Steak.
So next time, forgo the bougie steakhouses. You’ll save a few bucks and no one will look at you weird if you’re wearing your pajamas at the dinner table.
Ribeye Steak and Frites
2 Ribeye Steaks, approximately 1.5 inches thick and at room temperature
1 Cup Crimini Mushrooms, sliced
1 Large Russet Potato, peeled and cut into ¼ inch long strips
2 Tablespoons Fresh Garlic, minced finely
1 Tablespoon Shallots, diced
1 Tablespoon Fresh Thyme Leaves
¼ Cup Red Wine or Beef Stock
¼ Cup Heavy Cream
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
4 Tablespoons Vegetable Oil, divided
Kosher Salt and Fresh Cracked Pepper
Preheat oven to 425 degrees. In a large bowl, toss the potatoes with in 2 tablespoons of oil and garlic. Season with salt and pepper. Spread them in one even layer on a baking sheet and bake for 40-45 minutes. Stir every 10-15 minutes to ensure all sides are baked even.
While the frites are baking, rub the steaks with the remaining oil. Heavily season all sides with salt and pepper. Heat a cast iron pan to high heat. Add the steaks to the pan and sear each side for 2-3 minutes. You want to develop a golden brown crust. Move the pan to the oven and bake until the internal temperature reaches 130-135 degrees (medium rare) or 140-145 degrees (medium). Remove the steaks to a clean plate and tent with aluminum foil. Allow the steaks to rest for 5-10 minutes.
While the steaks are resting, melt the butter and olive oil in a skillet over medium heat. Saute the mushrooms and shallots until they are golden brown. Add thyme leaves, wine, and cream. Cook until the sauce reduces by half. Season with salt and pepper.
Plate the steaks with a few spoonfuls of the mushroom sauce and frites.