Steak with Fries
Who doesn't start licking beards when you think of a juicy steak and crispy fries? But how do you conjure up the perfect steak fries on the table? This basic recipe reveals all secrets!
Ingredients for Steak with Fries:
4 pieces of steak
2 lb -900g gram of loose-boiling potato
pepper and salt
How to make Steak with Fries:
Remove the meat from the refrigerator and let it come to room temperature (chambretting). If you quickly let meat go from cold to hot, it gets tough sooner.Peel the potatoes and cut into fries as desired. Traditionally, a slightly thicker fries are chosen. Do not rinse the fries, then you rinse away the necessary starch.Heat the deep fryer to 140 °.
Preferably use fresh and high-quality fat. You can bake the most authentic fries with ox fat (or ox white).
Bake the fries the first time. They don't have to color yet, the first step is just poaching (cooking below the boiling point).
Once the fries start to 'sing', they can go out of the fat.
Drain the chips well with kitchen paper. Take your time, the fries should cool completely.
Before you bake the fries, it is time for the steaks again.
Heat a (thick) pan without fat.
When the pan is hot, let a big knob of butter melt.
Pat the steaks dry (this way you get a nicer and better crust) and season on each side with enough salt and pepper.Heat a (thick) pan.
Melt a good knob of butter in it once the pan is hot. You can only start baking when the foam is gone.
Sear the steaks on one side for a little less than 2 minutes without turning, this way you get a nice crust.Gently turn the steaks over and cook on the other side for a while.
Your steak is now blue (warm and crusted, but almost raw on the inside).
Saignant (half raw inside) is usually considered perfect. To do this, reduce the heat to medium and cook for another three minutes. Then another minute on the other side should be perfect.
Prefer à point (completely baked but still tender and rosy) or even bien cuit (completely baked)? Then calculate an extra 1 to 3 minutes and take sufficient account of the thickness of the meat.
Remove the steaks - as desired - from the pan and let them rest on a warm plate under a piece of aluminum foil. This allows the meat to relax and the meat becomes more tender again.
While the meat is resting, bake the fries at 356°F -180 °.
They are perfect when they color nicely and start to float in the hot fat. Shake well on kitchen paper and sprinkle with some salt.
Serve the steaks with the fresh fries and a (possibly warm) sauce as desired: mayonnaise, pepper cream sauce, bearnaise, ... Also melting a piece of herb butter on the warm meat is a tasty classic.
Finally, accompany the steak fries with a fresh, crispy salad.
A fresh pint or a powerful but tender red wine goes with a real steak fries.