Crispy Japanese Fries & Ribeye Steak Frites by Lauren Sephton Bright Moment Co

Ingredients

• 2 ribeye steaks (about 1-inch thick)
• 2 large Japanese long potatoes (or Russets), peeled and cut into thick fries (about 1/2 inch wide)
• 4 cups neutral oil for frying (like canola or vegetable)
• 2 tbsp truffle oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (divided)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1/2 tsp salt (for fries, plus more for steak and sauce to taste)
• 1/4 tsp black pepper (for fries, plus more for steak and sauce to taste)
• 1 lemon, cut into wedges

Instructions

1. Rinse the cut fries under cold water and pat them thoroughly dry with paper towels. This is crucial for crispiness.
2. Heat the neutral oil in a deep pot or Dutch oven to 325°F (160°C).
3. Carefully add the dried fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 4-5 minutes until they are tender but not yet browned. Remove fries with a spider strainer and place on a wire rack set over a baking sheet.
4. While the fries are blanching, generously season the ribeye steaks on both sides with salt and pepper.
5. Increase the oil temperature to 375°F (190°C).
6. Return the fried fries to the hot oil in batches and fry for another 2-3 minutes until they are golden brown and very crispy. Remove and drain on the wire rack.
7. Immediately toss the hot, crispy fries with truffle oil, Parmesan cheese, half of the chopped parsley, 1/2 tsp salt, and 1/4 tsp pepper.
8. Sear the seasoned steaks in a hot cast-iron skillet over medium-high heat for 4-5 minutes per side, or until they reach your desired doneness (about 130-135°F / 54-57°C for medium-rare).
9. Remove steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes before slicing.
10. While the steaks rest, reduce the skillet heat to medium. Add butter to the pan. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
11. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by half, about 1-2 minutes.
12. Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
13. Slice the rested steaks against the grain.
14. Spoon the white wine-garlic sauce over the sliced steak. Garnish with the remaining fresh parsley. Serve immediately with the truffle-Parmesan fries and lemon wedges on the side.