Steak Frites with Red Wine Pan Sauce

Cut the potato into thin, uniform fries. Soak them in a bowl of cold water to remove excess starch.

Drain the fries and place them in a pot. Cover with fresh water, add 1 tbsp of salt and the white vinegar.

Bring the water to a gentle simmer and poach the fries until they are tender but not falling apart.

Carefully remove the fries from the water, drain, and spread them on a tray to steam dry completely.

Heat vegetable oil in a pot for deep frying. Perform the first fry at a lower temperature (around 325°F / 160°C) until the fries are cooked through and lightly colored. Remove and drain.

Increase the oil temperature to a higher heat (around 375°F / 190°C). Fry the potatoes a second time until they are deep golden brown and crispy.

Drain the fries in a paper towel-lined bowl and immediately toss with rosemary salt to taste.

Season the ribeye steak generously on all sides with salt and freshly ground black pepper.

Heat a skillet over high heat. Add the steak and sear on all sides to develop a deep brown crust.

Reduce the heat to medium. Add 2 tbsp of butter, the halved shallot, and garlic clove to the pan. Tilt the pan and continuously baste the steak with the foaming butter until it reaches your desired internal temperature.

Remove the steak from the pan and set it aside to rest.

In the same pan, pour in the red wine to deglaze, scraping up any browned bits from the bottom. Let it reduce slightly.

Add the balsamic vinegar, beef stock, and fresh thyme. Bring to a simmer and let the sauce reduce until it has thickened enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the remaining 1 tbsp of cold butter to enrich the sauce.

Serve the rested steak with the crispy fries. Pour the pan sauce over the steak and top with spiced compound butter, if using.