Steak Frites
Servings: 2 - 4
Prep Time: 25 minutes
Cook Time: 15 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients:
- 2 russet potatoes
- 2 quarts fry oil such as avocado or canola oil
- 2 - 8-12 ounce NY strip steaks or Ribeye, (or choose your favorite!)
- 1 cup plus 2 tablespoons softened salted butter, divided
- 1 bunch fresh thyme, divided
- 1 bunch fresh rosemary, divided
- 4 scallions
- 10 garlic cloves, divided
- 1 lemon, zest and juice
- 2 tablespoons olive oil
Procedure:
- Pat the steaks dry and sprinkle with salt. Let sit at room temperature for at least 20 minutes.
- Slice potatoes into batonnet (2 ½ inches long and ¼ inch by ¼ inch) and soak in cold water to remove some of the starch for 10 minutes. Strain and pat dry. Bring a pot of fry oil to 300°F and fry for 3 minutes, just to cook through. Transfer to a paper towel lined tray and set aside. These can be refrigerated for 24 hours if desired.
- Set aside half of the fresh thyme and rosemary and chop the remaining half along with the scallions and 2 garlic cloves. Place into a medium sized mixing bowl with one cup of the softened butter. Sprinkle in 1 ½ teaspoons of salt and about ½ teaspoon of freshly ground pepper. Mix using a hand mixer or wooden spoon, scraping down the sides with a rubber spatula as needed. Set aside.
- To cook the steak: heat the olive oil in a large, heavy bottomed frying pan over high heat. Carefully lay the steak in, starting closest to you and laying away; cook for 3 to 4 minutes. Add the leftover butter, garlic and fresh herbs and flip, cooking for another 3 to 4 minutes or until desired temperature is reached. Let the steak rest for 10 minutes before slicing.
- Reheat the fry oil to 350°F. Fry the par cooked potatoes for another 3 minutes or until they’re golden brown and crispy. Remove from the oil, using a spider or slotted spoon, to a bowl and toss with a sprinkle of salt. Slice the steak, top with a scoop of the herb butter and a side of fries.
