Wednesday, March 5, 2008

Steak & Frites



I love a delicious steak, and pared with the best frites ever, how could you possible go wrong? I had a craving for this the other day and had to cave in to this unhealthy but completely decadent delicatessen. I got my frites recipe from my Cooks magazine (from last spring I think?). They turn out completely hot crispy and perfectly golden brown. Don’t be tempted to take the easy route on these, it takes a few steps but after you have these frites you will never pick up that frozen bag of fries in the grocery store again!

Steak & Frites

4 Russet Potatoes, cut into a square and then into fry sized pieces
3 Tablespoons Corn Starch
1-48 Ounce Bottle Vegetable or Peanut Oil, for frying
4 New York Strip Steaks, 1 inch thick (or a favorite steak of your own)
Salt & Pepper
6 Tablespoons Butter
1 Pound Crimini Mushrooms (optional)
1 Teaspoon Herbs de Provence (optional)

Rinse potato strips in large bowl of cold water until all start is gone and water runs clear, about 3 rinses. Lightly dry with towel. Sprinkle with corn starch and lay in a single layer on a cookie cooling sheet and let rest until coating forms on the frites, about 20 minutes. Heat oil to 325 degrees in heavy deep skilled (I always use my cast iron dutch oven for this). Fry frites in two batches until almost slightly browned and soft, about 5 minutes, remove and let sit until cool, about 20 more minutes.
While frites are cooling prepare steak and mushrooms…
Season steaks generously with salt and pepper, set aside and let rest at room temperature for 10 minutes.
Heat a couple tablespoons butter in a large skillet with herbs de province, add mushrooms and sauté until tender, reduce heat to low to keep warm.
Heat a couple tablespoons vegetable oil in a heavy bottomed, or cast iron skillet with over high heat until oil just starts to smoke. Add steaks and cook without moving for 4 minutes, turn over and continue cooking for an additional 3-5 minutes or until desired doneness. Remove from pan, place one tablespoon butter on each steak and cover with foil to rest.
To finish frites heat oil to 375 degrees, cook in 2 batches until golden brown and crisp, about 3 minutes, remove to paper lined tray and season heavily with salt (you can add herbs if desired).



1 comment:

Terry B said...

Your frites sound delicious! We recently had some truly stellar fries cooked in duck fat that got me interested in exploring cooking with duck fat.