Garlic-Crusted Steak on Crunchy Potato Frites
Indulge in the rustic flavors of a French bistro right at home with this mouthwatering Garlic-Crusted Steak served on golden, crunchy Potato Frites. In this recipe, succulent ribeye steak is perfectly seasoned and pan-seared to a juicy medium-rare, while crisp, hand-cut potato frites add the perfect crunch. The dish is elegantly finished with a rich red wine sauce infused with green peppercorns, sweet red pepper, and shallots, bringing together a symphony of flavors that will impress your family and guests alike. This hearty meal is ideal for cozy dinners and will transport your taste buds straight to Paris.
4
Servings
550
Calories
15
Ingredients
Ingredients
Vienna bread
4 (slices)
Garlic clove
1 (halved)
Olive oil
4 teaspoons (divided)
Ribeye or striploin grilling steak
16 ounces (trimmed)
Green peppercorns
2 tablespoons (cracked)
Red wine
1/4 cup
Beef stock
1/4 cup
Sweet red pepper
1/4 cup (finely diced)
Shallot
1 (finely diced)
Butter
2 teaspoons
Potatoes
4 (peeled and cut into long strips)
Vegetable oil
1 tablespoon
Dried thyme
1 teaspoon
Salt
1/4 teaspoon
Pepper
1/4 teaspoon
Instructions
1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Prepare the Potato Frites: In a large bowl, toss the peeled and cut potatoes with vegetable oil, dried thyme, salt, and pepper until evenly coated. Arrange the seasoned potatoes on a foil-lined rimmed baking sheet in a single layer.
3
Bake the potatoes in the preheated oven, turning them once halfway through, for about 40 minutes or until they are golden brown, tender inside, and crispy outside.
4
While the potatoes are baking, prepare the Garlic-Crusted Steak: Rub both sides of the bread slices with the cut side of a halved garlic clove, then brush them with 2 teaspoons of olive oil. Place on a baking sheet and toast in the oven for 10 minutes, or until golden and crisp.
5
Trim any excess fat from the steak, leaving about 1/8 inch. Roll the edges of the steak in the cracked peppercorns, ensuring they are well coated.
6
Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the seasoned steak and cook for 4 to 6 minutes on each side, or until the internal temperature reaches medium-rare (about 135°F/57°C). Transfer the steak to a plate, cover with foil to keep warm, and let it rest.
7
In the same skillet, add the red wine and beef stock, scraping up any brown bits from the bottom with a wooden spoon. Bring the mixture to a boil, and let it reduce for about 1 minute or until it's reduced by half.
8
Remove the skillet from heat and stir in the finely diced sweet red pepper, shallot, butter, and any juices from the resting steak. Mix well to combine.
9
To serve, slice the rested steak in half and place each half on a piece of toasted garlic crouté. Drizzle the rich red wine sauce over the steak and crouté.
10
Plate the crunchy potato frites alongside the steak and enjoy your delightful French bistro-inspired meal!
Nutrition Information
22.5g
Fat
65g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Garlic-Crusted Steak on Crunchy Potato Frites.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the recommended oven temperature for the potatoes?
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
What type of steak should I use for this recipe?
You should use 16 ounces of ribeye or striploin grilling steak.
How many calories are in one serving?
Each serving contains 550 calories.
How long do the potato frites need to bake?
The potatoes should bake for about 40 minutes, turning once halfway through.
What ingredients are used to season the potato frites?
The potatoes are seasoned with vegetable oil, dried thyme, salt, and pepper.
How do you prepare the garlic-crusted bread?
Rub bread slices with the cut side of a garlic clove, brush with olive oil, and toast for 10 minutes.
What is the target internal temperature for the steak?
The steak should reach an internal temperature of about 135°F (57°C) for medium-rare.
How should the steak be prepared before cooking?
Trim fat to 1/8 inch and roll the edges of the steak in cracked green peppercorns.
What liquids are used to make the sauce?
The sauce is made using 1/4 cup of red wine and 1/4 cup of beef stock.
What aromatics are added to the red wine sauce?
Finely diced sweet red pepper, shallot, and butter are added to the sauce.
How long should I cook the steak on each side?
Cook the steak for 4 to 6 minutes on each side over medium-high heat.
What kind of bread is used for the crouté?
The recipe calls for 4 slices of Vienna bread.
How much protein is in this meal?
There are 30 grams of protein per serving.
What is the fat content of this dish?
The recipe contains 22.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 65 grams of carbohydrates per serving.
Should the steak be rested after cooking?
Yes, transfer the steak to a plate and cover with foil to let it rest before slicing.
How many potatoes are needed?
The recipe requires 4 potatoes, peeled and cut into long strips.
What do I do with the steak juices?
The juices from the resting steak should be stirred into the sauce before serving.
What type of peppercorns are used?
The recipe uses 2 tablespoons of cracked green peppercorns.
How is the final dish plated?
Slice the steak, place on toasted garlic crouté, drizzle with sauce, and serve with potato frites.
What type of cuisine inspired this recipe?
This dish is inspired by French bistro rustic flavors.
How much butter is used in the sauce?
The recipe uses 2 teaspoons of butter.
What is the total number of ingredients?
There are 15 ingredients in this recipe.
Can I use olive oil for both the bread and the steak?
Yes, the recipe uses a total of 4 teaspoons of olive oil, divided between the bread and the steak.
How do you reduce the sauce?
Bring the wine and stock to a boil and let it reduce for about 1 minute or until it's reduced by half.
What should I use to scrape the brown bits from the skillet?
Use a wooden spoon to scrape the brown bits while adding the liquid.
What is the texture of the potato frites?
They should be golden brown, tender on the inside, and crispy on the outside.
How much dried thyme is used for the potatoes?
The recipe calls for 1 teaspoon of dried thyme.