Ribeye Steak Frites with Sauce Diane
Chef Jason
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Cook Time
55 minutes
Hey there, it’s Chef Jason! 🥩🍟 Let’s take steak night up a notch with Ribeye Steak Frites and a rich, smoky Sauce Diane! Juicy, seared ButcherBox ribeyes basted in garlic butter are served alongside perfectly crispy, oven-baked steak fries that are golden and delicious. 🧄🍃 Then comes the sauce—a creamy, velvety blend of Scotch, Dijon, and Worcestershire, finished with fresh chives and a flambé for that extra wow factor. This dish is all about big, bold flavors that’ll make every bite pure bliss. Dig in and enjoy! 🔥✨
Ingredients
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2 ButcherBox ribeye steaks
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2 russet potatoes
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¼ cup grapeseed oil
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To taste, kosher salt
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1 shallot
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1 bunch chives
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3 sprigs thyme
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2 tablespoons unsalted butter
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1 clove garlic
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2 tablespoons Scotch (we recommend The Classic Laddie or Port Charlotte PC10 by Bruichladdich)
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½ cup cream
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1 tablespoon Dijon mustard
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1 tablespoon Worcestershire sauce
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Plate
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Paper towels
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Cutting board
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Knife
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Mixing bowl
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2 foil-lined sheet trays
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Pan spray
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Large saute pan
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Tongs
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Large metal spoon
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Lighter
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Wooden spoon
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Whisk
Sauce Diane 🌶️
Mise En Place 🔪
Directions
Preparation 🥒
15 minutes before cooking, remove the steak from its packaging and set it on a paper towel-lined plate. Set aside at room temperature to temper.
Preheat your oven to 375°F.
Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.
Transfer to a mixing bowl along with half of the oil and a pinch of salt. Toss to coat.
Spray the lined sheet trays with pan spray. Line the steak fries on the trays, leaving space between each fry.
Transfer to the oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total.
Peel and finely mince the shallot. Slice the chives.
How to Cook 🍳
Season the steak with salt.
Heat a large saute pan over high heat. Add the remaining oil to the preheated pan.
Just before the oil begins smoking, add the steaks and sear over high heat, flipping every 30 seconds or so until cooked to your desired doneness, about 2-3 minutes for a solid medium-rare.
Add the butter. Smash the garlic clove and add it to the pan, along with the thyme. Use a large metal spoon to baste.
Transfer the steaks to a cutting board to rest, topped with the garlic and thyme.
Return the pan to medium-high heat. Add the minced shallot and lightly saute. Season with a pinch of salt.
Add the Bruichladdich Scotch and flambé!!
Add the Sauce Diane and bring to a boil. Turn the heat off and whisk in the sliced chives. Taste and adjust the seasoning with salt.
Remove the steak fries from the oven and toss in the mixing bowl along with a sprinkle of salt.
Carve the steaks and plate them alongside a pile of frites, topped with that delicious Sauce Diane. Dig in!!!