Description
Steak Frites with Truffle Aioli is a classic French-inspired dish featuring perfectly roasted and seared boneless ribeye steaks served alongside crispy homemade russet potato fries and golden frizzled leeks. The fries and leeks are deep-fried to perfection and seasoned with kosher salt, while the dish is beautifully complemented by creamy, aromatic truffle aioli for dipping. This recipe offers an indulgent yet approachable gourmet meal that combines rich, savory flavors with satisfying textures.
Ingredients
Steak
- 2 (1 1/2-inch thick) boneless ribeye steaks
- Kosher salt, to season
- Freshly ground black pepper, to season
Fries and Frizzled Leeks
- 1 pound russet potatoes, scrubbed
- 1 leek, white and light green part only
- Canola oil, for frying (enough to cover fries by about an inch in a large dutch oven)
- Kosher salt, to season
Truffle Aioli (optional but recommended)
- Truffle aioli, for serving
Instructions
- Roast the Steaks: Preheat your oven to 250°F. Generously season both sides of the ribeye steaks with kosher salt and freshly ground black pepper. Place the steaks on a baking sheet fitted with a rack to allow air circulation and roast in the oven until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, which should take about 45 to 55 minutes. Remove and let rest for 5 minutes.
- Sear the Steaks: While the steaks rest, heat a cast iron skillet over medium-high heat until it is smoking hot. Sear the steaks for approximately 45 seconds per side until a deep golden crust forms. After searing, transfer the steaks to a plate and let them rest for 10 minutes to allow the juices to redistribute.
- Prepare the Potatoes and Leeks: Using a mandoline slicer or a sharp knife, cut the scrubbed russet potatoes into fry shapes. Julienne (cut into thin strips) the white and light green parts of the leek lengthwise.
- Cook the Fries: In a large 4 to 5-quart dutch oven, add enough canola oil to cover the fries by about an inch. Heat the oil over high heat until it reaches a boil. Carefully add the fries, cooking without stirring for about 15 minutes. Use a slotted spoon to gently stir and release any fries stuck to the bottom, then continue frying until fries are crispy and golden, about 5 to 10 minutes more. Remove fries with a slotted spoon and place them on a paper towel-lined baking sheet. Immediately season well with kosher salt.
- Frizzle the Leeks: Carefully add the sliced leeks to the hot oil and fry for 2 to 3 minutes until golden and crispy. Remove with a slotted spoon and transfer to the same lined baking sheet as the fries, seasoning immediately with kosher salt.
- Serve: Plate each rested steak with a serving of fries and top with the crispy frizzled leeks. Serve with plenty of truffle aioli on the side for dipping. Enjoy your gourmet steak frites!
Notes
- Ensure the oil is hot enough before frying to achieve crispy fries and frizzled leeks; overheating oil can cause burning.
- Resting the steak after roasting and searing is essential to keep the meat juicy.
- Using a cast iron skillet for searing helps develop a better crust on the steak.
- Mandoline slicer allows uniform fries for even cooking; if unavailable, cut fries into uniform sticks by hand.
- Truffle aioli adds a luxurious touch but can be substituted with garlic aioli or mayonnaise if preferred.
- Be cautious when adding ingredients to hot oil to avoid splattering injuries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven Roasting and Frying
- Cuisine: French
