April 8th, 2012
Recipe by Paula Bowman
Food styling by David Grenier
Preheat oven to 400°F. Place two rimmed sheet pans in oven until very hot. Remove steaks from fridge and let them come to room temperature.
Cut potatoes lengthwise into 1-inch slices, then into ¼-inch-thick sticks. Place in a bowl and cover with cold water for at least 10 minutes (and up to 24 hours). Change water once or twice until it's clear. Drain potatoes and dry completely with clean kitchen towels.
Toss potatoes in 2 tablespoons canola oil and place on hot sheet pans. Bake in oven, turning occasionally until crispy, about 45 minutes.
When frites are halfway cooked, heat a cast-iron grill pan or heavy skillet over medium heat until very hot. Generously season steaks with salt, pepper and olive oil. Sear in hot skillet until brown on both sides and medium-rare inside, about 5 minutes per side. Remove from pan, cover with foil and let rest 5 minutes or until frites are ready.
Remove frites from oven and toss with thyme and salt and pepper. Slice steaks and arrange on platter. Serve with frites and aioli.
½ rib eye steak + ⅙ frites + ⅙ aioli: 877 calories, 64 g fat, 39 g protein, 37 g carbs, 4 g fibre, 612 mg sodium. Excellent source of niacin, vitamin B12, magnesium, phosphorus, iron and zinc.