Steak Frites
Ingredients:
For the Steak:
2 New York Strip steaks (1.5 to 2 inches thick)
2 tbsp veg oil
1 cup shallots chopped
1 teaspoon fresh thyme chopped
Salt and freshly ground black pepper (to taste)
3 tbsp unsalted butter divided (for basting)
For the Herb Butter:
6 tbsp unsalted butter, softened
1 1/2 teaspoons fresh lemon juice
1 tbsp fresh parsley, chopped
Salt and pepper to taste
For the Twice-Fried Potatoes (Frites):
4 large russet potatoes, peeled and cut into thin fries
Vegetable oil (for frying)
Salt (to taste)
Optional Accompaniments:
Instructions:
1. Prepare the Fries (Twice-Fried Potatoes):
First Fry (Blanching the Potatoes):
Heat vegetable oil in a deep fryer or large heavy pot to 325°F (165°C).
Add the potato fries in small batches and fry for 3-4 minutes, just until soft but not browned. Remove the fries with a slotted spoon and drain on paper towels. Let them cool completely.
Second Fry (Crisping the Potatoes):
Increase the oil temperature to 375°F (190°C). Fry the cooled fries again in batches for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels. Season immediately with salt.
2. Make the Herb Butter:
In a small bowl, mix together the softened butter, lemon juice, parsley, salt, and pepper.
3. Prepare the Steaks:
Season the Steaks: Pat the New York Strip steaks dry with a paper towel and generously season both sides with salt and pepper.
Cook the Steaks:
Heat a large cast-iron skillet over high heat. Add vegetable oil to the pan and let it get smoking hot.
Preheat oven to 450 degrees.
Sear the steaks on the first side for 3-4 minutes. Flip the steaks and add one tablespoon of the butter to the pan. Using a spoon, baste the steaks with the butter and sear the second side of the steak for 3 to 4 minutes.
Lower the heat to medium, add the shallots, thyme and the remaining 2 tbsp of butter to the pan, and stir the the mixture around the steaks insuring that it doesn’t burn. Cook for another 2-3 minutes.
Place the steaks on a small baking sheet and pour the butter and shallot mixture on top of the steak.
Place the steaks in the oven for about 4 or 5 minutes for medium rare.
For medium-rare, the internal temperature should reach 130°F (54°C). Adjust cooking time based on your desired doneness.
Rest the Steaks: Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing.
4. Serve:
Plate the steak with a portion of crispy fries and top the steak with herb butter.