Steak Frites

Instructions

1. 1
   Take the steak out of the refrigerator at least 1 hour before cooking to remove the internal chill, ensuring uniform cooking throughout.
2. 2
   For the fries, use the classic double-fry method: heat your frying oil to 160°C (320°F) and fry the potato batons for 10 minutes until soft inside but pale. Remove and drain.
3. 3
   Increase the oil temperature to 190°C (375°F). Return the fries to the hot oil for 2-3 minutes until they develop a crisp crust and a brilliant golden-yellow hue as seen in `steak frites.png`. Drain on paper towels and toss with fine salt.
4. 4
   In a separate small pan with a splash of oil, blister the Padron peppers over high heat until the skins wrinkle and char slightly. Remove and season with fine salt.
5. 5
   Heat your cast-iron skillet over maximum high heat until it becomes incredibly hot and starts smoking gently.
6. 6
   Brush both sides of the ribeye steak with a thin coat of olive oil. Do not salt yet, to avoid drawing out juices before searing.
7. 7
   Lay the steak onto the screaming-hot cast iron. Sear undisturbed for 3-4 minutes to develop a deeply caramelized, dark crust. Flip and cook for another 3 minutes for a juicy medium-rare center.
8. 8
   Transfer the steak to a cutting board and let it rest for 5 minutes to allow the muscle fibers to relax and the juices to redistribute.
9. 9
   Slice the steak into thick strips and arrange it neatly back onto the hot cast-iron plate. Place the golden-brown fries and blistered green peppers on the top-left section. Finish by scattering a generous amount of coarse sea salt flakes over the steak and serve immediately while sizzling.