Black Angus Steak & Frites recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Distilled on Jefferson›Black Angus Steak & Frites Recipe

Black Angus Steak & Frites Recipe

Inspired by Distilled on Jefferson
Time1h
Serves2

14oz, truffle rosemary fries, demi-glace, blue cheese-horseradish butter

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Ingredients

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Steak

Fries

Demi-Glace

Blue Cheese-Horseradish Butter

Method

Cooking Steak

  1. 1

    Prepare the Steak

    Season the Black Angus steak with salt and black pepper on both sides. Heat olive oil in a skillet over high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare. Adjust time for desired doneness.

  2. 2

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Making Fries

  1. 3

    Prepare the Potatoes

    Wash and cut the russet potatoes into thin strips. Soak in cold water for at least 30 minutes to remove excess starch.

  2. 4

    Fry the Potatoes

    Heat oil in a deep fryer or large pot to 350°F (175°C). Drain the potatoes and dry them thoroughly. Fry in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and toss with truffle oil, chopped rosemary, and salt.

Making Demi-Glace

  1. 5

    Prepare the Sauce

    In a saucepan, combine beef stock, red wine, shallots, and thyme. Bring to a boil, then reduce heat and simmer until reduced by half. Season with salt and black pepper to taste.

Making Butter

  1. 6

    Prepare the Blue Cheese-Horseradish Butter

    In a bowl, mix softened unsalted butter, blue cheese, prepared horseradish, and garlic powder until well combined. Form into a log and wrap in plastic wrap. Chill until firm.

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