Steak Frites & Salsa Verde

Crafted with impeccably sourced ingredients and prepared with tried-and-true techniques, Chef Sawyer's Steak Frites & Salsa Verde is perfectly complemented by a glass of Caymus Vineyards 2019 Napa Valley Cabernet Sauvignon. Bon appétit!

INGREDIENTS

Steak

Two 8-ounce bistro steaks, trimmed (reserve and dice trimmings)

Kosher salt and freshly ground pepper 

1 tablespoon unsalted butter 

Proper Pomme Frites

Two large Idaho russet potatoes 

1⁄2 gallon blend of Beef Suet, Chicken Schmaltz, Duck Fat, Drawn Butter & Oil (No Pork or EVOO as the flavor is too strong)

Kosher salt 

Ketchup, Dijon & Mayonnaise 

Salsa Verde

1 bunch cilantro sliced  

1 bunch parsley sliced 

2 cloves garlic smashed  

1  shallot minced 

1 teaspoon red pepper crushed  

¼ cup red wine vinegar 

½ cup olive oil 

½ cup grape seed oil

1 tablespoon salt & pepper

PREPARATION

Steak

Season the steaks with salt and pepper and allow them to sit at room temperature for at least 1 hour and up to 4nhours before cooking. 

Place cast-iron skillet in the oven and preheat to 500°F. 

When the oven is fully heated, carefully remove the pan and set it on a burner over high heat. 

Add 1 tablespoon of the rendered beef fat and the steaks and sear. 

Once the first sides are brown (about 3 minutes) flip each steak and add another 1 tablespoon of rendered fat. 

Place the skillet in the oven, and cook the steak to your desired doneness. For a big bistro steak, the total cooking time is less than 10 minutes for medium. Let the steaks rest for 5 minutes. 

Slice the steaks as desired, dress with salsa verde, and plate them with the pommes frites. Serve immediately. 

Pommes Frites

Cut the potatoes into 1⁄4-inch-thick rectangular batons and immediately submerge them in a large bowl of water to cover for at least 1 hour or up to 24 hours, depending on your level of commitment (the longer the soak, the better the fry). 

Pour the fry oil into a deep pot; leave enough room so the oil won’t spill over when the potatoes are added. Heat the oil to 275°F on an instant-read thermometer. 

Line 2 baking sheets with a double layer of paper towels. 

Drain the potatoes into a colander, rinse under cold water until the water runs clear, and then dry them thoroughly. Add the potatoes to the oil and blanch them for 6 minutes, then transfer to one of the prepared baking sheets to drain. 

Generously season the fries with salt, and let them rest uncovered in the refrigerator overnight. This forms a pellicle of outer flesh on the fry, yielding it more crispy than soggy. Leave the oil in the pot, cover with a lid, and reserve. 

The next day, reheat the oil to 350°F on an instant-read thermometer. 

Add the fries in batches, cold and straight from the refrigerator, to the oil, not overcrowding the pot, and cook until they achieve a crispy golden outside and airy potato center, 5 to 6 minutes. (To know if you’ve got the airy center, eat one in order to test it.) 

Season with salt. Serve immediately with Ketchup, Dijon Mustard & Mayonnaise.