Have you ever ever performed that sport with buddies the place you ask, “What would you select in your final meal?” Nicely, steak frites is my decide. Whereas this conventional dish of steak and fries is commonly served in European brasseries, I like Asian flavors, so I got here up with this surprising — however fully tasty — pairing of seasonings that can blow your thoughts! I legitimately imagine that that is the perfect steak frites recipe on the Web.
Store The Kitchen
There are three elements to the dish: the steak (and its marinade), the fry (and its seasoning), and a dipping sauce. However don’t fear, it comes collectively shortly for a weeknight or weekend meal that appears far more spectacular than it ought to for the brief period of time you spend making these steak frites.
Oh and a tip on find out how to pronounce frites: it appears like “freet” with a comfortable t. (I find out about as a lot French as my canine, however I do know meals so I’m saving you a while Googling it if it’s new to you.)
To start out, you’ll wish to get a few tender steaks like a rib eye or New York strip steak. For my marinade, I do a play on the Thai dish referred to as Tiger’s Tear, Weeping Tiger, or Crying Tiger. I collect up a menagerie of spices that we’ll add to a pan to toast: chipotle chili flakes, white (or black) peppercorns, coriander seeds, and fennel seeds. While you toast spices, you actually assist bloom the aromatics. Beginning with a dry pan helps carry out the pure oils. As soon as the coriander seeds start to pop you’re able to grind the spices in a mortar & pestle or automated grinder. As soon as it’s extra finely floor, I add some porcini mushroom powder, coarse salt, tremendous sea salt, olive oil, fish sauce, soy sauce, oyster sauce, and honey to finish the marinade. Rub the sauce onto the steak and marinate it for 20 minutes whilst you get to work on the fries.
Dinner Plate | Lidded Glass Jar | Spice Jars
To make my five-spice seasoned fries, we have to cook dinner the potatoes twice. First I’ll boil them to melt them on the within and create the feel wanted to crisp up the skin. For each quart of water I carry to a boil, I like so as to add a capful or a few teaspoons of white vinegar. The vinegar helps the potato keep collectively after it’s boiled. I’m utilizing russet potatoes, and I peel the skin edge and depart the tops on for that “artisanal” look.
When you’ve got a french fry cutter, seize that now or get out a pointy knife. I’m utilizing the 1/4″ blade distance on my fry slicer, however it’s also possible to slice them in the identical measurement as batons. Subsequent I’ll rinse off the fries to eliminate any extra starch. These go within the boiling water for about 5 minutes, after which I drain them, and place them on a sheet pan lined with paper towels. They should quiet down for a bit of bit, so I’ll simply get the oil going subsequent so it’s as much as temperature after I’m carried out cooking the steaks. When you’ve got a fryer, be at liberty to make use of that. I exploit my forged iron pot, and fill it with 1.5 components peanut oil to 1 half beef tallow for a bit of additional taste. That will get heated to round 375 levels (that’s round medium warmth on my vary).
Now I’m going to cook dinner the steaks, warmth the grill on medium-high and add the steaks to cook dinner till they attain 130-135 levels for medium uncommon. Whereas these cooked, I made a rapid seasoning salt for the fries composed of sea salt, 5 spice powder, and the tiniest pinch of cardamom. It provides a terrific burst of spiced taste. Take the steak off the warmth, and let it relaxation with some tented foil overtop.
Reducing Board | Chef’s Knife
Again to the fries! All the time fry them in batches so the oil maintains its temperature. I add two tiny drops of water to the highest of the oil. (Sure I do know, scorching oil and water don’t often combine, however it’s a useful trick: as this involves temperature, the water will crackle and pop at its boiling level. That tells me it’s virtually prepared.)
I often drop in a single fry to do a check to see if it’s on the proper temperature. Then I’ll put in a small handful and fry till there’s some mild browning and crispness on the perimeters — roughly 5 minutes. Add the frites to a bowl to toss with the spice rub, and lay them out on the wire-rack lined tray to chill with out steaming themselves, avoiding a soggy fry (a disaster).
Dinner Plate | Chef’s Knife | Condiment Bowl
Whereas these are cooling, you may make a fast dipping sauce for the fries that’s three components ketchup, one half candy chili sauce, and one half hoisin sauce.
To serve, slice the steak towards the grain and serve with a giant pile of completely seasoned fries. And that’s it! So deal with your self to this twist on steak frites — you’ll love this nontraditional tackle a traditional.
Your flip! How do you want your steak frites?
Supply: Mad About The Home
