This is our take on a French classic, steak frites. I'm sure you can decipher from the name, but this translates to steak and fries. And nothing is better than that.
In this recipe we give steak frites a spin by cooking the ribeye sous vide. The results? Tender, juicy steak that is cooked to perfection.
We also don't cut corners at Sous Vide Ways, so we hand cut the fries and make them fresh. We hope you enjoy!
Time and Temperature
Through loads of experimentation, we’ve found that cooking the steak at 55C/131F for 1 and a half hours is the perfect combo. Leaving the ribeye steak in for this time breaks down the connective tissue (collagen), which results in a super tender steak. Also, cooking them at a temperature of 131F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Steak Frites
- 1 lb Bone-in Ribeye Steak
- 1 sprig rosemary
- 1 clove garlic, crushed
- 1 large Russet potato, peeled and cut into sticks
- ½ teaspoon paprika
- ½ teaspoon salt or seasoning salt
- ½ teaspoon ground pepper
- ½ cup all-purpose flour
- ¼ cup water
- 1 cup vegetable or canola oil
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain dijon mustard
Preparing the Steak
Set sous vide machine to 55C/131F.
Salt and pepper the rib eye to taste. Put the steak in a freezer bag with crushed garlic and rosemary, and remove the air through a vacuum sealer or the displacement method. Drop steak in the bath for 1 ½ hours.
Remove steak from bath. Pat dry with paper towels. Heat pan on high and add oil. Sear for 60-90 seconds on each side. Remove from pan and let rest for 5 minutes
Making the Frites and Sauce
Heat large skillet over medium-high heat, and pour in oil.
While oil is heating, peel the potato and slice it in to french fry sticks.
In a gallon sized zip-lock bag, mix the flour, paprika, salt and pepper. Gradually stir in water until the consistency of the mixture is thin drizzle from a spoon. Place potato sticks into the bag and shake the bag until the fries are evenly coated.
One at a time, place the potato sticks in the the hot oil, ensuring that they do not make contact with one another. Fry until golden brown and crispy. Remove fries with slotted spoon and place on towel-lined plate.
In a small cup, mix mayonnaise, dijon mustard and whole grain dijon mustard. Serve fries with sauce and enjoy a delicious and traditional French dish.
If you cut potatoes before they are ready to be battered and fried, make sure to place them in a bath of cold water so they do not brown.
Chris Luparella says
Hi I have exactly 2" dried age bone in ribeye steaks. is the temperature still at 131 and for 1.5 hours? been reading other recipes and all saying 3-5 hours.
Jason Veselak says
Hi Chris, I would do 3 hours at 131! Should be perfect