Classic Hanger Steak Frites* Recipe
port demi, roquefort butter
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Ingredients
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Steak
Frites
Port Demi
Roquefort Butter
Method
Steak Preparation
- 1
Season the Steak
Pat the hanger steak dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Steak
In a large skillet, heat olive oil over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.
Frites Preparation
- 3
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (frites).
- 4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry the Potatoes
Fry the potato strips in batches until golden and crispy, about 4-5 minutes. Remove and drain on paper towels, then sprinkle with salt.
Port Demi Preparation
- 6
- 7
Add Liquids
Pour in the port wine and beef stock, stirring to combine. Bring to a boil, then reduce heat and simmer until the sauce is reduced by half, about 10 minutes.
- 8
Finish the Sauce
Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
Roquefort Butter Preparation
- 9
Make Roquefort Butter
In a bowl, combine the softened unsalted butter, crumbled Roquefort cheese, minced garlic, chopped parsley, and black pepper. Mix well until combined.
- 10
Chill the Butter
Transfer the Roquefort butter to a piece of parchment paper, roll it into a log shape, and refrigerate until firm.
