Steak Frites with Red Wine Pan Sauce

Servings: 2

Ingredients:

French Fries

• 3 Russet potatoes

• Ice water

• Vegetable (or any neutral) oil

• Dried parsley (to garnish)

• Salt

• Freshly grated parmesan cheese

Steak

• 2 New York strip steaks

• 1 sprig rosemary

• 5 cloves garlic

• 6 tablespoons butter

Red Wine Pan Sauce

• 1 small shallot

• 1 cup red wine

• 1 cup beef stock

• Salt to taste

Instructions:

Note:

As far as the order, I would recommend starting by placing the steaks in the oven (step 1 on the steak section) and then making the French fries. Once you are done with the French fries, the steaks will likely be ready to sear. This way you aren't waiting around a long time in between steps.

French Fries:

1. Start by peeling your potatoes using a knife or vegetable peeler. Then, cut the potatoes lengthwise into flat pieces and each lengthwise flat piece into fry-shaped pieces.

2. Place the potatoes in a bowl of ice-cold water for about 5 minutes or up to a couple of hours. Remove them, and dry them with a paper towel.

3. Heat vegetable oil in a deep fryer if you have one, or just use a large saucepan which is what I did. When the oil reaches 315 degrees, add the fries for 4 minutes or until very lightly browned, and then remove them and place them on a paper-towel-lined plate.

4. Heat the oil up to 375 degrees, and add your fries for a second time until golden brown. Remove them, and immediately add salt, dried parsley, grated parmesan cheese, and any of your other favorite garnishes. Place in a large bowl and set aside.

Steak:

1. Season the steaks well with salt and pepper, and then place them on a wire rack over a baking sheet. Place them in the oven at 275 degrees for about 45 minutes, or until the internal temperature hits 115-120 degrees because the time can vary significantly depending on your oven and the thickness of the steaks.

2. Heat a high smoke point, neutral-tasting oil, such as avocado oil, to about 375 degrees in a cast-iron pan.

3. Sear the steak on both sides over medium-high heat for about a minute on each side until a nice golden brown crust develops.

4. Add the butter, whole garlic cloves, and rosemary sprig into the pan and reduce the heat to medium. Baste the steaks with the butter by repeatedly spooning it over them as they cook until they hit 130-135 degrees internal, and then let them rest on the wire rack while you prepare the sauce.

Red Wine Reduction Sauce:

1. In the same pan as the steaks, pour out most of the butter and oil that is still in the pan, leaving just a small layer. Leave the rosemary sprigs and garlic cloves inside. Add the minced shallot to this butter and saute over medium heat until nicely browned.

2. Add a cup of red wine, and reduce by half over medium-high heat.

3. Add a cup of chicken broth, salt, and pepper, and reduce to desired consistency.

4. Strain out the garlic cloves, rosemary, and shallots, and serve with the steak and fries.