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Steak Frites

The meal that never disappoints, one bite and everything is right again.
Nothing beats making it at home, and once you learn a few simple steak rules,
no one will ever cook it better than you.
 
Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

  • INGREDIENTS

    Steak:

    2 NY strip steaks

    Salt

    Pepper

    2 tbsp Avocado oil

    2 tbsp Unsalted butter


    3 Garlic cloves 

    3 Thyme sprigs

     

    Peppercorn Sauce:

    1 Shallot (finely diced)

    1 tbsp Butter


    2 tsp Smashed peppercorns

    ⅓ cup Cognac

    ¾ cup Beef broth

    ½ cup Heavy cream

    1 tsp Dijon

    ½ Lemon's worth of juice

    Salt

    Pepper

     

    Fries:

    Your favorite fries

    Parsley

    Parmesan

     

    Side Salad:

    Little gem lettuce

    Cucumber

    Radish

    Parmesan

    White balsamic vinegar

    Olive oil

  • INSTRUCTIONS

    Steak:

    1. Bring steaks to room temp at least 30 minutes
    2. Heat a pan on medium-high with avocado oil.
Sear on all sides (including the fat cap).
Flip when it naturally releases and forms a deep crust
    3. Add butter, garlic, and thyme (coat thyme lightly in oil to prevent splatter).
    4. Baste (pour the hot oil over steak) until the steak reaches your preferred temp; I pull at 135°F for medium.
Rest your steak

     

    Tips: 

    1. Bring steak to room temp; cold steak = uneven cooking

    2. Know your cut (I’m NY strip forever)

    3. Dry, well-seasoned, and a hard sear on every side (yes… even the fat cap)

     

    Peppercorn Sauce:

    1. In the same pan as you cooked the steak, remove excess fat if needed, but leave the brown bits.
Sauté the shallot until soft
    2. Deglaze with cognac and reduce.
Add broth, cream, Dijon, peppercorns, and lemon.
Simmer until thickened; season to tast

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