Steak "pomme Frites" Recipe
Recipe information
Make Steak "pomme Frites" in just 1h 30m. 12oz Ribeye, duck fat fries, cold bernaise
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Ingredients
Steak
Duck Fat Fries (Pomme Frites)
Cold Béarnaise
Finishing & Serving
Duck Fat Fries (Pomme Frites)
1. Prep and soak
Peel the russet potatoes if desired (skin on is fine). Cut into 1/4–3/8-inch sticks for classic frites. Place cut potatoes in a large bowl of cold water and rinse until water runs clearer, then soak at least 30 minutes (or up to 2 hours) to remove surface starch. Drain and rinse, then dry thoroughly with clean kitchen towels or paper towels.
2. First fry (blanch)
Heat duck fat in a heavy pot or deep fryer to 300°F (150°C). If your duck fat is very thick, add up to 1/4 cup vegetable oil to thin. Fry potatoes in batches (do not overcrowd) for 4–6 minutes until softened and pale; they should not brown. Remove with a slotted spoon and drain on a cooling rack or paper towels. Let rest while you finish the steaks and prepare for the second fry.
3. Final fry
Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a rack. Immediately season with kosher or coarse sea salt and a little freshly ground black pepper while hot.
Cold Béarnaise
4. Reduce vinegar
Combine the white wine vinegar, dry white wine and minced shallot in a small saucepan. Bring to a simmer and reduce over medium-low heat until about 1 tablespoon of liquid remains (concentrated flavor). Remove from heat, stir in half the chopped tarragon, and let cool to room temperature.
5. Emulsify yolks
Place the egg yolks in a heatproof bowl. Whisk in the cooled vinegar reduction. Set the bowl over (not touching) a pan of gently simmering water (double-boiler) and whisk constantly until the mixture thickens slightly and reaches about 160°F (65°C) — thick enough to coat the back of a spoon. Remove bowl from heat.
6. Finish béarnaise cold
While whisking vigorously, slowly drizzle in the room-temperature melted butter a tablespoon at a time to create a stable emulsion. Once all butter is incorporated, whisk in lemon juice, the remaining chopped tarragon, chopped chives, salt and a pinch of cayenne if using. Taste and adjust seasoning. Chill briefly in the refrigerator (10–15 minutes) — the sauce should be cool but still pourable. If it becomes too thick, whisk in 1–2 teaspoons cold water to loosen.
Steak
7. Bring steak to room temperature & season
Pat the ribeye dry with paper towels and let sit at room temperature for 30–45 minutes. Just before cooking, season both sides liberally with kosher salt and freshly ground black pepper.
8. Sear and baste
Heat a heavy cast-iron skillet over high heat until smoking. Add the neutral oil and swirl to coat. Place the ribeye in the pan and sear without moving for about 2.5–3 minutes until a deep brown crust forms. Flip and add the butter, thyme sprigs and crushed garlic. As the butter foams, tip the pan and spoon the butter over the top of the steak repeatedly (baste) for another 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time ± for desired doneness (longer for medium).
9. Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute; final temp should rise ~5°F. While the steak rests, reheat fries quickly in 375°F oil for 30–45 seconds if they cooled, or keep warm in a low oven (200°F).
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