Description
A delicious recipe for perfectly cooked steaks paired with crispy fries and a flavorful butter sauce.
Ingredients
Scale
- 2–3 steaks
- 2 tbsp SPG
- as needed Canola Oil
- 2–3 Russet Potatoes
- 1 qt Beef Tallow
- as needed Kosher Salt
- 1 medium Shallot (diced)
- 13 tbsp Unsalted Butter
- 2 tbsp Tarragon
- 2 tbsp Parsley
- 1 tbsp Capers
- 1 tin Anchovies
- 1 tsp Nutmeg
- 1 tsp SPG
- 5–6 Walnuts
- 1 Egg Yolk
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp White Vinegar
Instructions
- To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow.
- Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes. (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
- Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.
- In a skillet over medium heat, melt your butter and soften your shallots for 2-3 minutes.
- In a blender, add your tarragon, parsley, walnuts, capers, anchovies, nutmeg and SPG to a blend until chunky but mixed.
- Add the blended ingredients to the butter sauce and let simmer for 2-3 minutes.
- In a bowl, add your egg yolk, Worcestershire sauce, Dijon and vinegar. Slowly pour the butter sauce in while whisking to emulsify the sauce.
- Once emulsified, add the sauce back to the skillet on low heat to purposely “break” the sauce. Once broken, pull off and set to the side for serving.
- Lay out your steak and season generously with SPG, then set to the side until ready to cook.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.
- Finally, slice your steak, add it with the fries and top the steak with the sauce. Garnish everything with parsley and salt. Serve and enjoy!
Notes
- This recipe can be adjusted for different cut types of steak according to preference.
- For extra crispiness, consider double frying the potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak and fries
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg