Steak Frites | Searching4Zen

Name: Steak Frites | Searching4Zen
Ingredients: 6 rib eye steaks (about 1/2 pound each); Coarse salt and freshly ground pepper; Kosher salt; Freshly ground black pepper; 2 tablespoons oil; 2 tablespoons butter; A few thyme sprigs and sliced shallots (optional); 4 large baking potatoes; Peanut oil, for deep-frying; Coarse sea salt; 3 tablespoons white wine vinegar; 3 tablespoons dry white wine; 3 tablespoons chopped fresh tarragon (or 1 tablespoon dried); 2 tablespoons chopped chervil (or 1 tablespoon dried); 2 medium shallots, finely chopped; Salt and freshly ground pepper; Yolks of 3 large eggs; 10 tablespoons of chilled unsalted butter; 4 tablespoons unsalted butter, at room temperature, plus 1 1/2 tablespoons, melted; 1 ounce Roquefort cheese, at room temperature; Brush the steaks with the melted butter and season with pepper; pound to ½ to ¾ inch and let the steaks come to room temperature.; Light a grill. Generously season the steaks with salt and grill over a hot fire for 4 minutes per side for ¾ inch medium rare or 3 minutes per side for ½ inch thick.; In a small saucepan, bring to a boil the vinegar, wine, 1 tablespoon of the tarragon, 1 tablespoon of the chervil, the shallots and a pinch of salt and pepper.; Lower the heat and simmer until reduced to 2 tablespoons. Pressing the herbs with the back of a spoon against the pan, strain the liquid into a heavy saucepan.; Carefully whisk in the yolks over very low heat, moving the pan on and off the burner until the mixture thickens. Do not let cook.; Whisk in the butter piece by piece on and off the heat until the sauce thickens and no lumps remain. The sauce would be warm and thick.; Season with salt and pepper, the remaining tarragon and chervil, and a drop of vinegar, if desired.; In a small bowl, beat the 4 tablespoons of butter with the Roquefort until blended.; Peel the potatoes and slice lengthwise 1/4 inch thick. Cut the slices into 1/4 -inch- wide sticks and soak in ice water for 15 minutes.; Reheat the oil to 375°. Fry the potatoes until crisp and golden brown, 1 to 2 minutes per batch. Using a slotted spoon, transfer the frites to fresh paper towels to drain.

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Savor a classic French dish with juicy rib eye steaks and crispy pomme frites, made with a two-step frying process for perfection. Perfect for special dinners at home.

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Ingredients

6 rib eye steaks (about 1/2 pound each)
Coarse salt and freshly ground pepper
Kosher salt
Freshly ground black pepper
2 tablespoons oil
2 tablespoons butter
A few thyme sprigs and sliced shallots (optional)
4 large baking potatoes
Peanut oil, for deep-frying
Coarse sea salt
3 tablespoons white wine vinegar
3 tablespoons dry white wine
3 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
2 tablespoons chopped chervil (or 1 tablespoon dried)
2 medium shallots, finely chopped
Salt and freshly ground pepper
Yolks of 3 large eggs
10 tablespoons of chilled unsalted butter
4 tablespoons unsalted butter, at room temperature, plus 1 1/2 tablespoons, melted
1 ounce Roquefort cheese, at room temperature
Brush the steaks with the melted butter and season with pepper; pound to ½ to ¾ inch and let the steaks come to room temperature.
Light a grill. Generously season the steaks with salt and grill over a hot fire for 4 minutes per side for ¾ inch medium rare or 3 minutes per side for ½ inch thick.
In a small saucepan, bring to a boil the vinegar, wine, 1 tablespoon of the tarragon, 1 tablespoon of the chervil, the shallots and a pinch of salt and pepper.
Lower the heat and simmer until reduced to 2 tablespoons. Pressing the herbs with the back of a spoon against the pan, strain the liquid into a heavy saucepan.
Carefully whisk in the yolks over very low heat, moving the pan on and off the burner until the mixture thickens. Do not let cook.
Whisk in the butter piece by piece on and off the heat until the sauce thickens and no lumps remain. The sauce would be warm and thick.
Season with salt and pepper, the remaining tarragon and chervil, and a drop of vinegar, if desired.
In a small bowl, beat the 4 tablespoons of butter with the Roquefort until blended.
Peel the potatoes and slice lengthwise 1/4 inch thick. Cut the slices into 1/4 -inch- wide sticks and soak in ice water for 15 minutes.
Reheat the oil to 375°. Fry the potatoes until crisp and golden brown, 1 to 2 minutes per batch. Using a slotted spoon, transfer the frites to fresh paper towels to drain.
Top each steak with Béarnaise and serve the frites on the side.
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