Steak Frites
Source of Recipe
From "The Cook's Illustrated Meat Book" by America's Test Kitchen
Recipe Introduction
"Strip steak is also called top loin, shell steak, sirloin strip, Kansas City strip, or New York Strip; rib eye is also known as Spencer steak or Delmonico steak. In order to have four steaks that fit in a skillet at the same time, it is necessary to buy two 1-pound steaks and cut them in half according to their thickness. If your steaks are 1 to 1 inches thick, cut them in half vertically into small, thick steaks. If your steaks are thicker than 1 inches, cut them in half horizontally into two thinner steaks. Make sure to dry the potatoes well before tossing them with the cornstarch. For safety, use a Dutch oven with a capacity of at least 7 quarts. A 12-inch skillet is essential for cooking four steaks at once. The ingredients can be halved to serve twokeep the oil amount the same and forgo blanching and frying the potatoes in batches."
List of Ingredients
◦ 2 pounds russet potatoes, sides squared and cut lengthwise into -inch-thick fries
◦ 2 tablespoons cornstarch
◦ 3 quarts peanut oil
◦ 1 tablespoon vegetable oil
◦ 2 (1-pound) boneless strip or rib-eye steaks, trimmed and cut in half
◦ Kosher salt and pepper
◦ 1 recipe Herb Butter (recipe follows)
Recipe
Rinse cut potatoes in bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
Pour off water, spread potatoes onto dish towels, and dry thoroughly. Transfer potatoes to bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes. Meanwhile, heat peanut oil in large Dutch oven over medium heat to 325 degrees. Line baking sheet with brown paper bag or triple layer of paper towels.
Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring with wire skimmer or slotted spoon, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.) Transfer fries to prepared sheet. Return oil to 325 degrees and repeat with remaining potatoes. Reduce heat to medium and let fries cool while cooking steaks, at least 10 minutes. (Recipe can be prepared through step 4 up to two hours in advance; turn off heat under oil, turning heat back to medium when you start step 5.)
Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Lay steaks in pan, leaving inch between them. Cook, without moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 3 to 7 minutes. Transfer steaks to large plate, top with herb butter, and tent loosely with aluminum foil; let rest while finishing fries.
Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to clean brown paper bag or paper towels. Return oil to 375 degrees and repeat with remaining fries. Season fries with salt to taste, and serve with steaks.
Serves 4
❧ Herb Butter:
◦ 4 tablespoons unsalted butter, softened
◦ shallot, minced
◦ 1 tablespoon minced fresh parsley
◦ 1 tablespoon minced fresh chives
◦ 1 clove garlic, minced
◦ teaspoon salt
◦ teaspoon pepper
Combine all ingredients in bowl.
Makes cup
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