Steak frites make me unreasonably happy. A super juicy steak, crispy french fries, and an herbaceous sauce-it's hard not to love it. I had a lot of fun making this dish from scratch, so I hope you enjoy the video! :)
Ingredients
680g (1.5lb) ribeye steak
3 garlic cloves
3 thyme sprigs
250g (2.5 sticks) butter (50g for steak, 200g for sauce)
900g russet potatoes (about 4-5 potatoes) peeled and cut into 1/4 sticks
1.9L (2 quarts) neutral oil for frying
30ml (2Tbsp) distilled white vinegar
3 large shallots, sliced
1 lemon, peeled and seeds removed
55g (1 tin) anchovies
30g parsley
30g capers
20g tarragon (just the leaves)
10g Worcestershire sauce
10g Dijon mustard
1 Egg yolk
Black pepper
Instructions
1. Steak prep: Season steak generously with salt and let sit in the fridge, uncovered, overnight.
2. Fries prep pt 1: In a large pot, place potatoes, vinegar, and 25g of salt in 1.9L (2 quarts) of water. Bring to a boil. Boil for 10 minutes until potatoes are tender. Drain on a paper-towel-lined baking sheet. Air dry for 5-10 minutes.
3. Fries prep pt 2: Meanwhile, heat oil in Dutch oven to 400°F (204°C). Working in small handful batches, cook fries in oil for about 50 seconds-making sure that oil returns to 400°F (204°C) between batches. Remove fries to a paper-towel-lined baking sheet and allow to come to room temperature. Fries should be cooked through (but won't be crispy and golden brown yet; that comes during the second fry!) Freeze fries overnight.
4. Sauce: Melt 200g of butter in a saucepan, then add shallots, cooking until tender-about 3 minutes. Then add butter-shallot mixture to a blender along with lemon, anchovies, parsley, capers, tarragon, Worcestershire sauce, Dijon mustard, egg yolk, and black pepper to taste. Process till smooth.
5. Cook steak: Add 12g (1 tbsp) oil to a stainless steel fry pan and cook steak to desired doneness. (For my 1.5 in steak I cooked it for 7 minutes, flipping the steak every minute) Baste with butter and thyme.
6. Cook fries: Heat oil in a Dutch oven to 400°F (204°C). Fry potatoes (directly from frozen) until crisp and golden brown-about 3 minutes. Add to a bowl, sprinkle with salt and parsley, then toss.
7. Plate: Add sliced steak, finished fries, and sauce to a plate. Enjoy!
Chapters
0:00 - Intro
0:15 - Prepping Steak
1:14 - Making Fries Pt. 1
3:22 - Sauce
5:09 - Cooking Steak
6:39 - Making Fries Pt. 2
7:27 - Plating
Songs
Got That Feeling by Peter Sandberg
Sometimes When You Sleep by Wendi Martini
Remove The Complexities by Peter Sandberg
Blooming Meadows by Arden Forest
Samba Trist by Clara Mendes
Reverie in a Heartbeat by Franz Gordon
Inspiration
My videos are inspired by so many incredible creators and chefs including-BORED, Alvin Zhou, Sean’s Kitchen, TAKASU TILE, J. Kenji López-Alt, George ジョージ, Inga Lam, Babish Culinary Universe, Her 86m2, Hayao Miyazaki (any Ghibli food scene), Gabriel Axel (Babette’s Feast), and Tran Anh Hung (The Taste of Things)-to name a few.
I got the French fries recipe from J. Kenji López-Alt here!
www.seriouseats.com/perfect-f...
My sauce is heavily inspired by a famous restaurant called L'Entrecôte. Definitely check them out if you're ever in Paris-they make very good steak frites.
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