Ribeye & Steak Fries

Date cooked: Sept 16, 2010
Meal: Lunch/Dinner
Big Ben's Rating: 4.5

Comments: Ribeye is Ben's favorite steak. The first time I cooked him one with some steak fries was shortly after we started dating, when he came over after having a really bad day at work. The meal was a hit (I think maybe steak is for men what chocolate is for women) and I learned that Ben really likes steak fries. They are pretty easy but they do require some time to bake properly. Salty, crunchy, with just the right amount of "greasy," steak fries pair well with almost any protein, especially if it's grilled.

Recipe: Start with 1/2 to 1 russet potato per serving (depending on the size of the potato and the appetite). Poke potatoes with a fork and microwave (or bake) until they are just starting too get soft. You want to be able to cut them easily with a knife, but you don't want them falling apart. Allow them to cool slightly, till they are holdable. Slice into wedges throw them onto a baking sheet. Drizzle with olive oil - enough to thoroughly coat all sides. Sprinkle with desired spices; mine are never the exact same twice. I always start with salt, rosemary and Montreal Steak seasoning. Ben likes Montreal Steak seasoning on pretty much everything! I usually grind some pepper over them and then sprinkle garlic powder and whatever else looks good that day. Once they've been seasoned, lay the fries in one even layer, with one of the cut sides down. Bake at 400 for 15 min. Remove from oven and flip all of the fries over to the other cut side (I never put the skin side down). If they look dry, mist or brush some more olive oil on. Sometimes the seasonings will stick to the pan, so sprinkle on some more if you think they need it. Shredded Parmesan cheese can be added now, if you'd like. Bake for 10-15 min longer, or until they start browning slightly. Ketchup and ranch are good if you want something to dip them in; however, if they come out perfectly, you'll enjoy them just as they are.