It's difficult to research a French restaurant menu that does not dish out timeless steak frites (or french fries). There is no much better, more dependable dining establishment meal than steak frites. Individuals throughout France take a seat frequently to a dish of misleading simpleness and universal appeal: steak and french fries.
The frites are too labor-intensive for all however, the most project-oriented cooks. It might look like the world's most convenient meal (after all, it needs just 2 cornerstones), however the steak needs to be meaty and juicy, the potatoes crisp and buttery, and both need to come to the table piping hot.
Letting the steak rest after food preparation keeps it juicy by enabling the juices to redistribute throughout the meat. Know the minute your steak is done and have the supreme juicy steak ready simply the method you like it whenever.
� 6 rib eye steaks (about 1/2 pound each)
� Freshly ground pepper
� 1 ounce Roquefort cheese
� 4 tablespoons unsalted butter, at room temperature, plus 1 1/2 tablespoons, melted
� Peanut oil, for deep-frying
� Coarse sea salt
2. In a little bowl, beat the 4 tablespoons of butter together with the Roquefort till combined.
3. Peel the potatoes and piece lengthwise 1/4 inch thick.
4. Cut the pieces into 1/4-inch-wide sticks and take in ice water for 15 minutes.
5. In a deep-fryer or a big pan, heat 2 inches of oil to 325�.
6. Drain the potatoes and blot them totally dry.
7. Divide the potatoes into 4 batches and fry each batch till cooked through however not browned, 4 to 6 minutes.
8. Utilizing a slotted spoon, move the deep-fried potatoes to paper towels to drain.
9. Light a grill.
10. Kindly season the steaks with salt and grill over a hot fire for 4 to 6 minutes per side for medium rare.
11. Pan-fry the steaks over reasonably high heat for about 4 minutes per side.
12. Heat the oil to 375�.
13. Fry the potatoes up until golden and crisp brown, 1 to 2 minutes per batch.
14. Making use of a slotted spoon, move the frites to fresh paper towels to drain.
15. Top each steak with a spoonful of Roquefort butter and serve the frites on the side.
Letting the steak rest after food preparation keeps it juicy by enabling the juices to redistribute throughout the meat. Know the minute your steak is done and have the supreme juicy steak ready simply the method you like it whenever.
Ingredients:
� 4 large baking potatoes� 6 rib eye steaks (about 1/2 pound each)
� Freshly ground pepper
� 1 ounce Roquefort cheese
� 4 tablespoons unsalted butter, at room temperature, plus 1 1/2 tablespoons, melted
� Peanut oil, for deep-frying
� Coarse sea salt
Instructions:
1. Brush the steaks with the melted butter and season with pepper; allow the steaks pertain to space temperature level.2. In a little bowl, beat the 4 tablespoons of butter together with the Roquefort till combined.
3. Peel the potatoes and piece lengthwise 1/4 inch thick.
4. Cut the pieces into 1/4-inch-wide sticks and take in ice water for 15 minutes.
5. In a deep-fryer or a big pan, heat 2 inches of oil to 325�.
6. Drain the potatoes and blot them totally dry.
7. Divide the potatoes into 4 batches and fry each batch till cooked through however not browned, 4 to 6 minutes.
8. Utilizing a slotted spoon, move the deep-fried potatoes to paper towels to drain.
9. Light a grill.
10. Kindly season the steaks with salt and grill over a hot fire for 4 to 6 minutes per side for medium rare.
11. Pan-fry the steaks over reasonably high heat for about 4 minutes per side.
12. Heat the oil to 375�.
13. Fry the potatoes up until golden and crisp brown, 1 to 2 minutes per batch.
14. Making use of a slotted spoon, move the frites to fresh paper towels to drain.
15. Top each steak with a spoonful of Roquefort butter and serve the frites on the side.