Ribeye Steak and Frites

• 1 whole Large Russet Potato, Peeled And Cut Into 1/4 Inch Long Strips
• 4 Tablespoons Vegetable Oil, Divided
• 2 Tablespoons Fresh Garlic, Minced Finely
• 2 whole Ribeye Steaks, Approximately 1.5 Inches Thick And At Room Temperature
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Olive Oil
• 1 cup Crimini Mushrooms, Sliced
• 1 Tablespoon Shallots, Diced
• 1 Tablespoon Fresh Thyme Leaves
• 1/4 cups Red Wine Or Beef Stock
• 1/4 cups Heavy Cream
• Kosher Salt And Fresh Cracked Pepper

1. Preheat oven to 425 degrees F. In a large bowl, toss the potatoes with 2 tablespoons of oil and garlic.
2. Season with salt and pepper.
3. Spread them in one even layer on a baking sheet and bake for 40-45 minutes.
4. Stir every 10-15 minutes to ensure all sides are baked evenly.
5. While the frites are baking, rub the steaks with the remaining oil.
6. Heavily season all sides with salt and pepper.
7. Heat a cast iron pan to high heat.
8. Add the steaks to the pan and sear each side for 2-3 minutes.
9. You want to develop a golden brown crust.
10. Move the pan to the oven and bake until the internal temperature reaches 130-135 degrees (medium rare) or 140-145 degrees (medium).
11. Remove the steaks to a clean plate and tent with aluminum foil.
12. Allow the steaks to rest for 5-10 minutes.
13. While the steaks are resting, melt the butter and olive oil in a skillet over medium heat.
14. Saute the mushrooms and shallots until they are golden brown.
15. Add thyme leaves, wine, and cream.
16. Cook until the sauce reduces by half.
17. Season with salt and pepper.
18. Plate the steaks with a few spoonfuls of the mushroom sauce and frites.

vegetable oil, fresh garlic, ribeye, butter, olive oil, crimini mushrooms, shallots, thyme, red wine, heavy cream, kosher salt

Taken from tastykitchen.com/recipes/main-courses/ribeye-steak-and-frites/ (may not work)