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.