Son Of A Beach Steak Frites Recipe

Bring steaks to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper (use about 1 tsp salt and 1 tsp pepper per steak).

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add neutral oil. Place steaks in pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste and finish

Reduce heat to medium. Add 2 tbsp butter, crushed garlic cloves, and thyme to the pan. Tilt pan and spoon the melted butter over the steaks for 1–2 minutes to baste and finish cooking to desired doneness (about 120°F for medium-rare). Remove steaks to a cutting board and rest 6–8 minutes under loose foil before slicing.

Cut and soak potatoes

Cut scrubbed russets into 1/3–1/2-inch matchsticks. Place in cold water and soak 20–30 minutes (or up to 2 hours) to remove starch. Drain and pat completely dry with towels; moisture will cause oil splatter and sogginess.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry potatoes until soft but not colored, about 4–6 minutes. Remove and drain on a rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, 2–3 minutes. Drain on paper towels. While still hot, toss fries with olive oil, fine sea salt, garlic powder, chopped parsley, and freshly grated SarVecchio cheese so cheese melts slightly and coats fries.

Crush peppercorns and sauté shallot

Coarsely crush black peppercorns with a mortar and pestle or the bottom of a heavy pan. In the same skillet used for steaks over medium heat, add 1 tbsp butter and sauté minced shallot until translucent, about 1–2 minutes. Scrape up browned bits from the steak pan to incorporate flavor.

Flambé or deglaze with brandy

Carefully add brandy (or cognac) to the hot pan. If comfortable, ignite briefly to flambé and burn off alcohol, or simmer 30–60 seconds until reduced by half and the raw alcohol smell is gone.

Add stock and cream

Add beef stock and bring to a gentle simmer, scraping any fond. Stir in heavy cream and Dijon mustard. Add the crushed peppercorns and reduce the sauce gently until it coats the back of a spoon, about 4–6 minutes. Taste and season with salt as needed.

Finish and strain (optional)

For a smoother sauce, strain through a fine mesh sieve into a small bowl, pressing solids to extract flavor. Return to pan to keep warm until serving.

Slice rested steaks against the grain into thick slices. Arrange steak slices on plates alongside a generous pile of SarVecchio-garlic frites. Spoon warm au poivre cream sauce over the steak or serve on the side for dipping. Garnish fries with extra grated SarVecchio and parsley if desired.