frenchutama· 2 servings

Steak dan Kentang Goreng

Name: Steak dan Kentang Goreng
Cuisine: french
Ingredients: 2 ribeye steaks (about 200 g each); 500 g potatoes, peeled and cut into 1 cm sticks; 2 Tbsp vegetable oil (for frying); 30 g unsalted butter; 2 garlic cloves, crushed; 2 sprigs fresh thyme; Sea salt, to taste; Freshly ground black pepper, to taste; 1 Tbsp olive oil (for searing); Fresh parsley, chopped (optional, for garnish)

MBG-eligible

Steak Frites

Steak dan Kentang Goreng — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

2 ribeye steaks (about 200 g each)
500 g potatoes, peeled and cut into 1 cm sticks
2 Tbsp vegetable oil (for frying)
30 g unsalted butter
2 garlic cloves, crushed
2 sprigs fresh thyme
Sea salt, to taste
Freshly ground black pepper, to taste
1 Tbsp olive oil (for searing)
Fresh parsley, chopped (optional, for garnish)

Instructions

1Rinse the cut potatoes, soak in cold water 30 min, then pat dry.
2Heat oil in a deep pan to 150 °C, fry potatoes 4‑5 min until soft, drain and set aside.
3Increase oil to 190 °C and fry potatoes again 2‑3 min until golden; season with sea salt.
4Season steaks generously with salt and pepper on both sides.
5In a heavy skillet, heat olive oil over high heat, add butter, garlic and thyme, then sear steaks 3‑4 min per side for medium‑rare.
6Baste steaks with the melted butter and aromatics, then transfer to a board to rest 5 min.
7Slice the steak against the grain, plate with the crisp fries, drizzle any remaining pan juices, and garnish with parsley if desired.

Source: llm-generated