14oz. Steak Frites Recipe
Prime new york strip + pommes frites + truffle bearnaise
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Ingredients
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Steak
Pommes Frites
Truffle Bearnaise Sauce
Method
Steak Preparation
- 1
Season the Steak
Pat the prime New York strip steak dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Steak
Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Carefully place the steak in the pan and sear for 4-5 minutes on one side until a deep brown crust forms.
- 3
Pommes Frites Preparation
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Soak in cold water for at least 30 minutes to remove excess starch.
- 5
Heat the Oil
In a large heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- 6
Fry the Potatoes (First Fry)
Drain and pat the potatoes dry. Fry in batches for about 5 minutes until soft but not browned. Remove and drain on paper towels.
- 7
Fry the Potatoes (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels, then sprinkle with salt while hot.
Truffle Bearnaise Sauce Preparation
- 8
Make the Reduction
In a small saucepan, combine shallots, white wine vinegar, and a tablespoon of water. Simmer over medium heat until reduced by half. Remove from heat and let cool slightly.
- 9
Melt the Butter
In a separate small saucepan, melt the unsalted butter over low heat and keep warm.
- 10
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the cooled shallot mixture. Place over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- 11
Incorporate the Butter
Slowly drizzle in the warm melted butter while whisking continuously until the sauce is thick and smooth. Stir in truffle oil, fresh tarragon, salt, and black pepper.