Ingredients with Measurements:
- 2 ribeye steaks (1 inch thick)
- 4 large russet potatoes
- 1 cup sliced mushrooms
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Cast iron skillet
- Mandoline slicer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Wash and peel the potatoes. Use a mandoline slicer to cut them into thin strips.
3. Rinse the sliced potatoes in cold water to remove excess starch. Pat them dry with a paper towel.
4. In a large mixing bowl, toss the potato strips with 2 tablespoons of olive oil, salt, and pepper.
5. Spread the potato strips in a single layer on a baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
6. While the potatoes are baking, season the ribeye steaks with salt and pepper.
7. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet.
8. Once the skillet is hot, add the ribeye steaks. Sear for 3-4 minutes on each side or until the internal temperature reaches 130°F for medium-rare.
9. Remove the steaks from the skillet and let them rest for 5 minutes.
10. In the same skillet, add 2 tablespoons of butter and minced garlic. Cook for 1-2 minutes or until fragrant.
11. Add the sliced mushrooms to the skillet and cook for 3-4 minutes or until they are tender.
12. Pour in 1/2 cup of heavy cream and stir until the sauce thickens.
13. Season the mushroom sauce with salt and pepper to taste.
14. To serve, place the pan-seared ribeye steaks on a plate with a side of crispy potato fries. Drizzle the creamy mushroom sauce over the steaks and garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 425°F
- Internal temperature of ribeye steaks: 130°F for medium-rare
Serving size:
- This recipe serves 2 people.
Nutritional information:
- Calories per serving: 800
- Fat: 50g
- Carbohydrates: 50g
- Protein: 40g
Substitutions for ingredients:
- You can use any type of steak you prefer, such as sirloin or filet mignon.
- Sweet potatoes or yams can be used instead of russet potatoes.
- You can use any type of mushroom you prefer, such as cremini or shiitake.
Variations:
- Add a splash of red wine to the mushroom sauce for extra flavor.
- Top the pan-seared steaks with crumbled blue cheese for a tangy twist.
- Add chopped bacon to the potato fries for a smoky flavor.
Tips and tricks:
- Make sure to let the ribeye steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the internal temperature of the steaks is accurate.
- To make the potato fries extra crispy, soak them in cold water for 30 minutes before baking.
Storage instructions:
- Store any leftover steak and mushroom sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the steak, place it in a preheated oven at 350°F for 5-7 minutes or until heated through.
- To reheat the potato fries, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pan-seared steak frites on a wooden cutting board for a rustic presentation.
- Garnish the dish with a sprig of rosemary or thyme for a pop of color.
Garnishes:
- Fresh parsley
- Crumbled blue cheese
- Chopped bacon
- Rosemary or thyme sprigs
Pairings:
- A glass of red wine, such as Cabernet Sauvignon or Merlot, pairs well with this dish.
- A side salad with a light vinaigrette dressing complements the richness of the steak and mushroom sauce.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or asparagus
- Garlic bread
- Creamed spinach
Troubleshooting advice:
- If the potato fries are not crispy enough, try baking them for a few more minutes or turning up the oven temperature.
- If the mushroom sauce is too thick, add a splash of milk or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the ribeye steaks to the correct internal temperature to avoid any risk of foodborne illness.
- Wash your hands and all cooking surfaces thoroughly before and after handling raw meat.
Food history:
- Steak frites originated in France and is a classic bistro dish. It typically consists of a pan-seared steak served with crispy French fries.
Flavor profiles:
- The ribeye steak is juicy and flavorful, while the crispy potato fries add a satisfying crunch. The creamy mushroom sauce adds richness and depth of flavor.
Serving suggestions:
- Serve the pan-seared steak frites with a side of roasted vegetables and a glass of red wine for a complete meal.
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