Chef Jason’s Ribeye Steak Frites

Method

1. 1

   Step 1. 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.

2. 2

   Step 2. 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.

3. 3

   Step 3. Peel and finely mince the shallot. Slice the chives. Season both sides of the steak generously with salt and Rancher's Steak Seasoning. Heat a large saute pan over high heat. Add the remaining oil to the preheated pan.

4. 4

   Step 4. 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.

5. 5

   Step 5. 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.

6. 6

   Step 6. 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, opped with that delicious Sauce Diane. Dig in!!!