I’ve always been fascinated by Matty Matheson’s bold cooking style, and his steak frites recipe is no exception. 🔥 This dish is a masterclass in simplicity, using high-quality ingredients to create a truly unforgettable meal.
The beauty of this recipe lies in its straightforward approach: a perfectly cooked steak paired with crispy, golden frites. By following Matty’s techniques, you’ll achieve a restaurant-quality dish in the comfort of your own home.
With detailed cooking instructions, including precise temperatures and cooking times, you’ll be able to recreate this beloved dish with confidence. Let’s get started and bring Matty Matheson’s steak frites to life in your kitchen!
Ingredients for matty matheson
Here’s everything you need to create Matty Matheson’s bold steak frites recipe at home easily.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Dry-aged or prime ribeye |
| Russet Potatoes 🥔 | 2 whole | Large, for frites |
| Vegetable Oil 🫒 | 2 cups | For frying potatoes |
| Unsalted Butter 🧈 | 2 tbsp | For finishing steak |
| Garlic Cloves 🧄 | 2 cloves | Minced, for steak |
| Fresh Thyme 🌿 | 2 sprigs | For steak seasoning |
| Kosher Salt 🧂 | 1 tbsp | For steak and frites |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| All-Purpose Flour 🌾 | 1 cup | For drying potatoes |
| Water 💧 | 1 cup | For soaking potatoes |
| White Wine Vinegar 🍷 | 1 tbsp | For potato soaking |
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For the best ribeye, visit a quality butcher or high-end grocery stores like Whole Foods. Look for dry-aged or prime ribeye for superior flavor. For Russet potatoes, choose those with similar size for even cutting. Use high-quality vegetable oil with a high smoke point for frying.
If you can't find dry-aged ribeye, prime ribeye is a great alternative. For frites, you can substitute Russet with Yukon Gold potatoes, though texture may vary slightly. If you're out of thyme, rosemary makes a good substitute for steak seasoning.
Store leftover steak in an airtight container in the fridge for up to 3 days. Keep cooked frites in a single layer on a baking sheet to maintain crispiness, then store in an airtight container for up to 1 day. Reheat frites in a hot oven to crisp them up again.
Step-by-Step Instructions for Matty Matheson’s Steak Frites
Follow my straightforward method to achieve restaurant-quality steak frites with perfectly cooked steak and crispy fries.
👨🍳 Step 1: Prepare the Steak for Cooking
Start by bringing the 1.5 lb ribeye steak to room temperature. I like to take it out of the refrigerator about 1 hour before cooking to ensure even cooking. Pat the steak dry with paper towels on all sides to remove excess moisture, which is crucial for achieving a good sear. Season the steak aggressively with 1 tbsp kosher salt and 1 tsp freshly ground black pepper on both sides, making sure to coat it evenly.
Next, rub the steak with 2 minced garlic cloves and 2 sprigs of fresh thyme. I prefer to use my hands to massage the aromatics into the meat, ensuring they’re evenly distributed. Let the steak sit for 10-15 minutes after seasoning to allow the flavors to penetrate the meat.
🔥 Step 2: Sear the Steak to Perfection
Heat a skillet or cast-iron pan over high heat until it’s almost smoking. I like to use a cast-iron pan for this recipe as it retains heat exceptionally well. Add 1 tablespoon of unsalted butter to the pan and let it melt. Once the butter starts to foam, add the steak and sear for 3-4 minutes per side for a 1.5-inch thick steak, or until a nice crust forms. You want the steak to release easily from the pan when it’s ready to be flipped.
After flipping the steak, reduce the heat to medium and continue cooking to your desired level of doneness. Use a thermometer to check for internal temperature: 130-135°F for medium-rare. Once cooked, remove the steak from the pan and let it rest on a wire rack for 5-10 minutes. This resting period allows the juices to redistribute, making the steak more tender and flavorful.
👨🍳 Step 3: Prepare the Frites
While the steak is resting, start preparing the frites. Peel the 2 large Russet potatoes and cut them into long, thin strips. I like to cut them by hand to ensure they’re not too uniform, which helps create a more rustic texture. Soak the cut potatoes in cold water with 1 tbsp white wine vinegar for at least 30 minutes to remove excess starch. After soaking, drain the potatoes and dry them thoroughly with paper towels or a clean kitchen towel.
Dredge the dried potato strips in 1 cup of all-purpose flour, shaking off any excess. This step helps the potatoes become crispy during frying. Heat 2 cups of vegetable oil in a deep fryer or a large pot to 325°F for the first fry. Fry the potatoes in batches until they’re pale and slightly tender, about 3-4 minutes. Drain the frites on paper towels and let them cool completely.
🔥 Step 4: Double-Fry the Frites for Crispiness
Increase the oil temperature to 375°F for the second fry. Fry the potatoes again in batches until they’re golden brown and crispy, about 2-3 minutes. I like to fry them twice to achieve that perfect crispiness. Drain the frites on paper towels and sprinkle with 1 tbsp kosher salt immediately after frying. Serve the frites hot alongside the rested steak.
🍴 Step 5: Serve and Enjoy
Slice the rested steak against the grain into thick slices. Serve it with the crispy frites and your choice of sides, such as a simple green salad or sautéed vegetables. I like to finish the steak with a pat of unsalted butter just before serving, which adds a richness to the dish. Enjoy the fruits of your labor and savor the bold flavors of this classic steak frites recipe.
Matty Matheson’s steak frites recipe is a game-changer for anyone who loves a good steak 🍖. This Canadian chef, known for his bold flavors and unapologetic cooking style, has created a recipe that’s both simple and decadent. The key to his steak frites lies in the quality of the ingredients and the technique used to cook them.
🔥 Choosing the Right Steak
Matheson recommends using a high-quality ribeye or strip loin steak, preferably dry-aged for maximum flavor. The steak should be at least 1.5 inches thick to ensure a juicy interior and a crispy crust.
- Look for a steak with good marbling, as this will add tenderness and flavor.
- Bring the steak to room temperature before cooking to ensure even cooking.
👨🍳 Cooking the Steak
Matheson’s cooking technique is all about achieving a perfect crust on the steak. He recommends searing the steak in a hot skillet with a small amount of oil, then finishing it in the oven.
- Use a cast-iron or stainless steel skillet, as these retain heat well.
- Don’t press down on the steak while it’s cooking, as this can squeeze out juices.
🥔 Perfect Frites
No steak frites is complete without crispy, golden frites. Matheson recommends using high-quality potatoes, cut into thin strips and double-fried for maximum crispiness.
- Use a thermometer to ensure the oil reaches the correct temperature (around 325°F for the first fry and 375°F for the second fry).
- Don’t overcrowd the pot, as this can lower the oil temperature and result in greasy frites.
💡 Pro tip: For an extra-crispy coating, try adding a small amount of cornstarch or flour to the potatoes before frying.
Tips & Tricks for Perfect Matty Matheson’s Steak Frites
These expert tips will help you master Matty Matheson’s steak frites recipe, achieving restaurant-quality results at home with perfectly cooked steak and crispy frites.
Steak Preparation: In Step 1, when bringing your steak to room temperature, make sure to pat it dry thoroughly with paper towels. This step is crucial for achieving that perfect sear in Step 2. I like to season aggressively with kosher salt and freshly ground black pepper on all sides.
Searing Technique: For an exceptional crust on your steak, ensure your pan is almost smoking hot before adding the butter in Step 2. Let it foam slightly before adding the steak, and don’t move it until it’s ready to release from the pan. This technique creates that beautiful crust Matty Matheson is known for. 🔥
Frites Perfection: When preparing the frites in Step 3, soaking the cut potatoes in cold water with vinegar for at least 30 minutes is key. This step removes excess starch, resulting in crisper frites. I also recommend drying them thoroughly before dredging in flour for the best results.
Double-Frying Secret: The double-frying method in Step 4 is what gives Matty Matheson’s frites their signature crispiness. Make sure to fry the potatoes twice: first at 325°F until they’re pale, and then again at 375°F until golden brown. Drain immediately and sprinkle with kosher salt. 💡
Nutrition Facts
680kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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