Authentic Player-Grade Steak Frites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A premium steak experience mirroring 'Authentic' jerseys' meticulous craftsmanship, featuring a slow-seared ribeye with hand-cut fries and a rich demi-glace. This American-inspired beef recipe, ready in about 65 minutes, pairs ribeye steak, russet potatoes, beef stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 820 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 35 min Serves 2 American cuisine 820 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat steak dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp oil in a cast-iron skillet over high heat until smoking. Sear steak 4 minutes per side for medium-rare, then transfer to a plate and rest.
  3. Step 3: Peel and cut potatoes into 1/4-inch thick sticks. Parboil in salted water for 5 minutes, then cool and dry thoroughly.
  4. Step 4: Heat 2 tbsp oil in a deep fryer to 375°F (190°C). Fry potatoes in batches for 3-4 minutes until golden, then drain on paper towels.
  5. Step 5: In the same skillet, sauté minced shallot until translucent. Deglaze with red wine, simmer until reduced by half, then add beef stock and thyme. Reduce by half, then whisk in 2 tbsp butter until glossy.
  6. Step 6: Slice steak against the grain and serve with fries and demi-glace drizzled over top.

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