Bouchon Steak Frites with Bordelaise

Pan-roasted ribeye basted in butter and thyme, served with a red-wine bordelaise sauce and crisp double-fried frites.

Ingredients

• 4 ribeye steaks (about 12 oz each), 1.5 inches thick

Kosher salt and freshly ground black pepper

• 2 Tbsp canola oil
• 4 Tbsp unsalted butter, plus more for sauce
• 4 thyme sprigs and 2 smashed garlic cloves
• For the bordelaise: 2 cups dry red wine, 1/4 cup minced shallot, 1 cup Veal Stock, 1 thyme sprig, 2 Tbsp cold butter
• For the frites: 4 large russet potatoes, peeled and cut into batons; peanut oil for frying; fine sea salt

Directions

1. Make the frites: soak the potato batons in cold water 30 minutes, drain, and dry well. Blanch in 325 F oil 4 to 5 minutes until soft but pale; drain and cool.
2. Make the bordelaise: simmer the wine and shallot until reduced by three-quarters, add the veal stock and thyme, reduce to a light sauce consistency, then whisk in the cold butter and season. Keep warm.
3. Season the steaks generously and let them temper. Sear in canola oil in a hot skillet until well browned on both sides.
4. Add the butter, thyme, and garlic, and baste the steaks with the foaming butter until they reach medium-rare (about 125 to 130 F). Rest 8 minutes.
5. Raise the oil to 375 F and fry the blanched potatoes again until golden and crisp; drain and salt immediately.
6. Serve each steak with the frites and a spoonful of bordelaise sauce.

Notes

Adapted from Thomas Keller’s Bouchon; double-frying and butter-basting are the keys to bistro-perfect Steak Frites.