Time & Yield
| Yield | |
|---|---|
| Prep Time | 30 minutes |
| Categories | Beef |
About this recipe
Just read this whole recipe first. It's a lot of steps but its not that
much work. Better for two people to do: one takes care of steak and one
takes care of fries. An oil thermometer is necessary to make sure this
turns out perfectly.
much work. Better for two people to do: one takes care of steak and one
takes care of fries. An oil thermometer is necessary to make sure this
turns out perfectly.
Ingredients
- Prime or Organic Strip Steaks (one per person or one for two small people)
- 1 stick Unsalted Butter
- 2 Tablespoons Fresh Tarragon
- 2 small anchovy fillets
- 1 teaspoon minch garlic
- 1 tablespoon Lemon Juice
- Idaho Potatoes, peeled, sliced into fries
Method
1. Get the steaks and butter to room temperature.
2. Chop up tarragon and combine with butter, lemon juice, flattened anchovy and minced garlic.
3. Place the butter mixture in saran wrap and shape a log. Place in freezer.
4. Cut up your fries and place them in a cold bowl of water and ice.
5. Now, pre-heat your grill pan or grill. Coat with oil (so the meat
wont stick). In another, deeper pot, heat about 3-4 inches of oil. Here
you really should use an oil thermometer and you should have one,
because for proper frying this oil should be at 360 degrees F.
6. Place two cloves of garlic in the deep pot where the oil is warming and take them out before they start browning.
7. Now with the oil at the right frying temperature, make your first
batch of fries. Do not overcrowd the pot with too many fries (just a
handful at a time). Get someone else to tend to the fries while you do
the steak. Throw your serving plates in the oven to get them hot.
8. Ok, now the steak. With a 1-1.5 inch steak you want about 3 minutes
a side for rare, 4 minutes for medium rare and leave it on forever if
you want more than that. Just imagine the heat first searing the edge
and then penetrating the meat. You definitely do not want to cook each
side for more than 4 minutes in my opinion.
9. Now let the steak REST. For 2-3 minutes preferably wrapped in foil in a warm oven on a hot plate.
10. Place on cutting board and SLICE ACROSS THE GRAIN. That means don't
slice that thing like you would typically eat it. Slice it
perpendicular to the little nerve lines you see running across the
surface of the steak.
11. Cut a round of the now hard butter and place it on top of the steak and let melt. Mmmmmm.
12. Serve it as HOT as you can! Realistically it will take you some tries to get this one efficient.
