Description
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.
Ingredients
For the Steak
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2 ribeye steaks (approx. 8–10 oz each, ~1-inch thick)
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Salt & freshly ground black pepper
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2 Tbsp olive oil (or other high smoke point oil)
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4 Tbsp unsalted butter
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3 cloves garlic, smashed or minced
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Optional: 1 sprig fresh rosemary or thyme
For the Crispy Fries
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2 large russet potatoes (or other starchy potato)
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About ½ in (1.25 cm) vegetable oil (for frying) or use oven/air-fryer method
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Salt & pepper
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Optional: garlic powder or herbs for extra flavour
Instructions
1. Prep the Fries
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Wash and peel (if desired) the potatoes. Cut into fries ~⅓-½ inch thick.
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Soak in cold water for 15–20 minutes (removes excess starch → crispier fries).
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Drain and pat dry thoroughly with kitchen towel.
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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).
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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
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Pat the ribeye steaks dry with paper towels. Season both sides generously with salt & pepper.
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Let the steaks sit at room temperature for ~10 minutes to even out temperature (helps sear better).
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Heat a heavy skillet (cast iron ideal) over medium-high heat; add olive oil and once it’s shimmering/hot, add the steaks.
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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).
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Remove steaks from pan and let rest for ~5 minutes before slicing (resting helps keep juices in).
3. Plate & Serve
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Slice the rested ribeye (against the grain) if desired, and spoon any remaining garlic butter from the pan over the slices.
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Serve alongside the crispy fries. Optionally serve with a simple salad or steamed vegetables to balance.
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Enjoy immediately while steak is hot and fries fresh.
Notes
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Drying the steak and the potatoes well is key for great texture (crust on steak; crisp on fries).
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Don’t overcrowd the frying pot or oven tray — too many fries at once reduces crispiness.
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Letting the steak rest after cooking allows juices to redistribute so it stays juicy.
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Spoon the garlic butter over the steak in the pan for flavour and that glossy finish.
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Cooking time depends on steak thickness and preference — use a meat thermometer for accuracy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 720kcal
- Sugar: 1g
- Sodium: 410mg
- Protein: 43g
- Cholesterol: 160mg