Steak Frites - A Timeless Classic Plus My Favourite Sauces

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and offers a similar cooking profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be homemade.

Break down the sirloin steak by removing the chain and trimming off the fat.

Render the beef fat for later use with the fries.

Trim silver skin and fat from the steak using a boning knife.

Portion the steak into pieces about two fingers thick, approximately 350-400g each.

Season the steak well on all sides with kosher salt, leaving it to dry brine at room temperature for 45 minutes to an hour.

Peel the Sebago potatoes and cut them into 1 cm square fries, placing them in water to prevent oxidation.

Rinse the cut fries under water for 3 to 4 minutes to remove excess starch and sugar.

Drain the fries and place them in a pot with cold water, adding a couple of tablespoons of vinegar and a generous pinch of salt.

Turn the heat on full and gently stir the fries as they cook, bringing them to a boil.

Once boiling, remove the pot from heat and drain the fries well.

Heat Wagyu beef tallow in a deep fryer or large pot for frying the fries.

Fry the potatoes in batches until golden brown and crispy, about 3-4 minutes per batch.

Remove the fries and drain on paper towels, seasoning with salt immediately after frying.

Sear the seasoned steak in the hot tallow for 3-4 minutes on each side for medium-rare, adjusting time for desired doneness.

Let the steak rest for 5 minutes before slicing and serving with fries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens