Garlic Butter Ribeye with Crispy Fries

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If you’re in the mood to really treat yourself, this Garlic Butter Ribeye with Crispy Fries hits all the right notes: a juicy, perfectly-seared ribeye steak topped with melted garlic-butter, paired with golden, crisp fries made for dipping. It’s luxe comfort at its best — ideal for a special dinner or when you simply deserve something indulgent.

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Why You’ll Love This Recipe

• Rich, buttery garlic topping that elevates a classic ribeye.
• Fries that are crisp on the outside and fluffy inside — perfect for soaking up steak juices.
• A restaurant-worthy meal that’s totally achievable at home.
• Balanced meal: protein + starch + flavour — ideal for dinner.
• Great for impressing guests, date night, or just a memorable meal.

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Ingredients You’ll Need

For the Steak

• 2 ribeye steaks (approx. 8–10 oz each, ~1-inch thick)
• Salt & freshly ground black pepper
• 2 Tbsp olive oil (or other high smoke point oil)
• 4 Tbsp unsalted butter
• 3 cloves garlic, smashed or minced
• Optional: 1 sprig fresh rosemary or thyme

For the Crispy Fries

• 2 large russet potatoes (or other starchy potato)
• About ½ in (1.25 cm) vegetable oil (for frying) or use oven/air-fryer method
• Salt & pepper
• Optional: garlic powder or herbs for extra flavour

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Instructions

1. Prep the Fries

• Wash and peel (if desired) the potatoes. Cut into fries ~⅓-½ inch thick.
• Soak in cold water for 15–20 minutes (removes excess starch → crispier fries).
• Drain and pat dry thoroughly with kitchen towel.
• If frying: heat oil to ~350-375°F (175-190°C). Fry in batches until golden and crisp (~5-8 minutes). Drain on paper towels and season immediately with salt & pepper (and optional garlic powder/herbs).
• If oven/air-fryer: toss cut fries in small amount oil, bake at 425°F (220°C) for ~25–30 minutes, flipping halfway, until crisp. Season.

2. Prep the Steaks

• Pat the ribeye steaks dry with paper towels. Season both sides generously with salt & pepper.
• Let the steaks sit at room temperature for ~10 minutes to even out temperature (helps sear better).
• Heat a heavy skillet (cast iron ideal) over medium-high heat; add olive oil and once it’s shimmering/hot, add the steaks.
• Cook ~4–5 minutes on first side without moving so you get a good crust. Flip and add butter, garlic, and herbs (if using) to the pan. As butter melts, tilt the pan and spoon the melted garlic butter over the steak repeatedly for the last ~2 minutes of cooking until desired doneness (for medium-rare aim ~130-135°F / 54-57°C internal).
• Remove steaks from pan and let rest for ~5 minutes before slicing (resting helps keep juices in).

3. Plate & Serve

• Slice the rested ribeye (against the grain) if desired, and spoon any remaining garlic butter from the pan over the slices.
• Serve alongside the crispy fries. Optionally serve with a simple salad or steamed vegetables to balance.
• Enjoy immediately while steak is hot and fries fresh.

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You Must Know

• Drying the steak and the potatoes well is key for great texture (crust on steak; crisp on fries).
• Don’t overcrowd the frying pot or oven tray — too many fries at once reduces crispiness.
• Letting the steak rest after cooking allows juices to redistribute so it stays juicy.
• Spoon the garlic butter over the steak in the pan for flavour and that glossy finish.
• Cooking time depends on steak thickness and preference — use a meat thermometer for accuracy.

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Storage Tips

• Leftover steak: cool, slice and store in airtight container in fridge for up to 2 days. Reheat gently (in skillet or oven) so it doesn’t dry out.
• Leftover fries: best eaten fresh; if needed, re-crisp in oven at 400°F (200°C) for ~5 minutes.
• It’s not recommended to freeze leftovers with crisp fries—they lose texture.

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Ingredient Substitutions

• Steak cut: if ribeye isn’t available, use New York strip or sirloin (adjust cook time slightly).
• Butter: if you prefer a lighter version, reduce butter and use 1 Tbsp olive oil + 2 Tbsp butter.
• Fries: sweet potato fries will work—note they crisp differently and cook time is slightly less.
• Herb flavour: if you don’t have rosemary/thyme, use oregano or parsley for the finish.

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Serving Suggestions

• Pair with a simple green salad tossed in lemon vinaigrette to cut through richness.
• Serve with garlic aioli or steak sauce on the side for dipping both steak and fries.
• A glass of full-bodied red wine (e.g., Cabernet Sauvignon) or a craft beer complements this dish beautifully.
• Add roasted garlic bulbs or sautéed mushrooms as a side to make it extra special.

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Pro Tips

• Use a cast iron skillet if possible for the best sear on the steak.
• Moderate your oil temperature when frying fries—too hot burns the outside before inside is done; too low gives soggy fries.
• For steak: when adding butter and garlic near the end, keep heat slightly lower so the butter doesn’t burn.
• After frying fries, season immediately while hot so seasoning sticks.

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Frequently Asked Questions

→ How do I know when the steak is done?
Use a meat thermometer: ~130-135°F (54-57°C) for medium-rare, ~145°F (63°C) for medium.
→ Can I cook the fries in an air fryer instead of deep frying?
Yes — toss fries in a light layer of oil, air fry at ~400°F (200°C) for 15-20 minutes (flip halfway) until crisp.
→ Can I make this ahead?

You can prep the fries (cut and dry) and steak (season ahead) but cook fresh for best texture.
→ My butter is burning in pan — what went wrong?
Heat might be too high when adding the butter; reduce heat slightly before adding butter and garlic so it melts and browns gently, not burns.

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✨ This Garlic Butter Ribeye with Crispy Fries delivers indulgent flavor and satisfying textures in one standout plate. Treat yourself to a dinner that looks like you dined out but you made at home.

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