Best of Pueblo Steak Frites
A juicy ribeye steak served with crispy golden fries and a tangy herb sauce, inspired by Pueblo's top steakhouse. This american-inspired beef ready in about 60 minutes pairs ribeye steak, potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.
Ingredients
- 12 oz ribeye steak
- 2 lbs potatoes
- 3 tbsp olive oil
- 4 cloves garlic
- 1 tbsp fresh thyme
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
Instructions
- Step 1: Preheat oven to 450°F (230°C). Toss 2 lbs potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Step 2: Heat 1 tbsp olive oil in a skillet over high heat. Season 12 oz ribeye steak with 1 tsp salt and 1/2 tsp pepper. Sear for 3-4 minutes per side until medium-rare (internal temp 130°F).
- Step 3: In a small bowl, whisk 2 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 1 tbsp minced garlic, and 1 tbsp chopped fresh thyme. Drizzle over steak before serving with fries.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best of Pueblo Steak Frites take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best of Pueblo Steak Frites?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Best of Pueblo Steak Frites?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best of Pueblo Steak Frites for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best of Pueblo Steak Frites?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★☆☆
Okay for a quick meal. I've had better beef dishes though.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
