Steak Frites Recipe
housemade fries, aioli, smoked mushroom butter
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Ingredients
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Fries
Aioli
Smoked Mushroom Butter
Steak
Method
Fries
- 1
Prepare Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to resemble fries.
- 2
- 3
Heat Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry Potatoes
Drain and dry the potatoes, then fry them in batches until golden brown and crispy, about 5-7 minutes per batch.
- 5
Season Fries
Remove fries from oil, place on paper towels to drain excess oil, and season with salt while hot.
Aioli
- 6
Prepare Garlic
Mince the garlic clove finely.
- 7
- 8
Emulsify
Slowly drizzle in the olive oil while whisking continuously until the mixture thickens and becomes creamy.
- 9
Season Aioli
Add salt to taste and mix well. Set aside.
Smoked Mushroom Butter
- 10
Soften Butter
Let the unsalted butter sit at room temperature until soft.
- 11
- 12
Form Butter
Transfer the mixture to parchment paper, shape it into a log, and refrigerate until firm.
Steak
- 13
Prepare Steak
Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 30 minutes. Season both sides with salt and black pepper.
- 14
Sear Steak
In a skillet over medium-high heat, add vegetable oil. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare.
- 15
Rest Steak
Remove the steaks from the skillet and let them rest for 5-10 minutes before serving.