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    Home » Recipes » Beef

    Sous Vide Steak Frites

    Apr 2, 2018 · 2 Comments

    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!

    sous vide ribeye steak with french fries

    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.

    Special Equipment

    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 ribeye steak with french fries
    Print

    Sous Vide Steak Frites

    Course Main Course
    Cuisine French
    Prep Time 5 minutes
    Hands-On Cook Time 15 minutes
    Sous Vide Time 1 hour 30 minutes
    Total Time 1 hour 50 minutes
    Servings 2 people

    Ingredients

    Steak

    • 1 lb Bone-in Ribeye Steak
    • 1 sprig rosemary
    • 1 clove garlic, crushed

    Frites

    • 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

    Dipping Sauce

    • 1 tablespoon mayonnaise
    • 1 tablespoon dijon mustard
    • 1 tablespoon whole grain dijon mustard

    Instructions

    Preparing the Steak

    1. Set sous vide machine to 55C/131F.

    2. 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.

    3. 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

    1. Heat large skillet over medium-high heat, and pour in oil. 

    2. While oil is heating, peel the potato and slice it in to french fry sticks.

    3. 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.

    4. 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.

    5. 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.

    Recipe Notes

    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.

    « Sous Vide Coq Au Vin
    Sous Vide Garlic Lemon Butter Salmon »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Chris Luparella says

      July 08, 2020 at 11:03 am

      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.

      Reply
      • Jason Veselak says

        July 13, 2020 at 10:40 am

        Hi Chris, I would do 3 hours at 131! Should be perfect

        Reply

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