Lazy Day Steak Frites Food

LAZY DAY STEAK FRITES RECIPE

Steps:

• Slice the potatoes into batons of equal size and place in a bowl of cold water seasoned with salt and baking soda.
• Allow the potatoes to soak for an hour - if you can.
• Pull the potatoes out and dry them with a tea towel, and place in a heavy bottomed pot.
• Pour cold oil over the potatoes, just enough to cover and about 2 inches above.
• Turn on the stove to medium, medium high and allow the oil to reach a temp of 320ºF - 350ºF.
• While the heat is rising, stir the potatoes occasionally so they don't stick together.
• While the potatoes are cooking - prep the steak with salt and pepper, cut off some of the exterior fat if you wish, and slice through the cartilage on the fat side of the steak.
• The chips are done when they are golden brown and start to float.
• Remove them to a sheet pan with a wire rack and salt them.
• Place in a 200ºF oven to keep warm while the steak cooks.
• Dab any moisture off the surface of the steak.
• Carefully place the steak in the hot oil.
• After about 1 minute use an instant read thermometer to check the temperature.
• Re-check often and pull the steak when it reaches around 120ºF internal temp.
• Place the steak on a wire rack and cover to let rest for 5-10 minutes.
• Serve with a compound butter topping.

EASY STEAK FRITES

Steps:

• Season the tots with the paprika and half the Montreal seasoning. Bake according to the package instructions.
• Meanwhile, melt the butter in a large cast-iron skillet over medium-high heat. Sprinkle the steaks on both sides with the lemon pepper seasoning and the remaining 2 teaspoons Montreal seasoning. Add the steaks to the skillet and cook for about 3 minutes per side for medium-rare. Remove to a cutting board to rest.
• For the peppercorn horseradish sauce: Add the sour cream, mayonnaise, horseradish, peppercorns, Worcestershire and Montreal seasoning to a bowl, then stir until well combined.
• Mound the tots on a platter and place the steaks alongside. Pour the sauce into a bowl to serve. Garnish with fresh parsley.

STEAK FRITES

Steps:

• Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve.
• For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.