Description
A simple seared steak loaded with twice cooked french fries. Trust me, it doesn’t get any better than this.
Ingredients
- 6 cups Peanut Oil, About 2 Inches Deep In A Pot
- 2 whole Russet Potatoes, Peeled, Cut Into 1 1/2 Inch Matchsticks
- 2 Tablespoons Unsalted Butter
- 1 whole New York Strip Steak, Cooked Under Medium
- Fresh Thyme Or Rosemary Leaves, For Sprinkling In Butter
- ½ Tablespoons Salt To Taste
- 1 teaspoon Cracked Black Pepper, To Taste
- ¼ cups Blue Cheese Crumbles (optional)
Preparation
As you can see from my photo, I have some mushrooms with onions and capers from the previous evening leftovers, as well as some of the horseradish cream sauce which I will post later this week. But those are entirely optional at this point. Recommended, yes, but optional.
Start by heating a frying pot on medium heat. Add the peanut oil, and if you have a cooking thermometer, now is a good time to use it by inserting the bulb into the oil. You are going to cook the fries in batches, a couple of times. While the oil heats up, take a handful of the cut potatoes, and place them on some paper towel and pat them dry. You do not want water going into hot oil!
Once the oil heats to 350 F, add the handful of dry potatoes. Cook for about 3-4 minutes, then remove them with a slotted spoon, allowing the oil to drain back into the pot. Place the first cooked potatoes into a paper towel lined bowl. Let the oil come back up to temperature, 350 F, then repeat with the remaining uncooked potatoes (in batches, pat them dry then add them to the oil and fry).
Now let’s focus on that wonderful piece of beef. Into a large skillet, on medium heat, add the butter. Let this slowly start to melt, then add your steak. Mine was already precooked, just under medium, so at this point I am warming it up with some of the butter, and glazing it along the way. I also like to toss in any fresh herbs I have sitting around, such as thyme or rosemary, just to infuse the steak with more flavor.
The next step goes quickly. Once your steak is just about where you want it temperature wise, bring the oil back up to heat, but this time to 375 F. Once you have reached 375 F, add all of the fries (or you can do it in batches if your pot isn’t big enough) back into the oil. Cook for about 4 minutes or just until golden brown. Again, remove with a slotted spoon, or cooking spider, and add them to another paper towel lined bowl. Season generously with salt and pepper, and give them a good toss.
Now you are ready to plate. Add the steak and pan sauces to your plate. Load on the fries, and shower with blue cheese crumbles.
