Best of Pueblo Steak Frites

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 40 min Serves 2 American cuisine 680 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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).
  3. 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.

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.

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