Steak Frites

by flavorslutofficial
0 comment

A popular dish both in and outside the United States steak frites brings an fun twist to the usual steakhouse beef and baked potato. In this recipe we’re using garlic parmesan potato wedges both to up the elegance factor and to have even more surface area for soaking up all those steak juices and for scooping up lots of creamy garlic horseradish aioli. No grill? No problem. We’re pan searing our steaks in lots of butter and aromatics indoors to make this dish even easier!

Steak Frites

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American, Belgian
Servings: 2
Pin it!
Ingredients:
 
  • 2 10 oz ribeye steaks
  • 2 Tbsp steak seasoning
  • 2 Tbsp butter
  • ½ shallot
  • 6 garlic cloves
  • 6 sprigs fresh thyme
  • ½ lemon
  • 2 russet potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp paprika
  • ½ tsp dried thyme
  • 2 Tbsp fresh parsley (finely chopped, optional, for garnish)
  • 1 cup shredded parmesan cheese
  • ¼ cup mayo
  • 1 Tbsp prepared horseradish (the refrigerated kind)
  • 1 tsp kosher salt
  • 1 ½ tsp ground black pepper
Instructions:
  • Preheat your oven to 400°F and if needed shred your parmesan cheese.
  • Slice your potatoes length wise into four wedges and slice each quartered wedge length wise again. You should have 8 long equal wedges per potato.
  • Place the wedges onto a baking tray and drizzle with the olive oil, garlic powder, onion powder, paprika, dried thyme, ½ tsp salt, and 1 tsp ground black pepper. Toss with your hands coating each wedge completely.
  • Lay the wedges flat on your baking tray in a single layer with no wedges overlapping and all wedges facing the same direction (this will be helpful later when we flip them). Sprinkle over ½ cup of the parmesan cheese.
  • Place the wedges into the oven and set a timer for 25 minutes.
  • While the wedges bake make your aioli- in a small bowl combine the mayo, horseradish, lemon juice (save the squeezed lemon half), ½ tsp kosher salt, and ½ tsp ground black pepper. Using a garlic press or a grater add 2 cloves of garlic to the sauce and mix well. Taste and set aside.
  • When the timer is up pull your wedges from the oven and flip to the other side so they'll cook evenly. You'll be able to tell which wedges you've already flipped over as you go because you faced them all the same way! Smart huh?!?!?! Look at you!
  • Sprinkle the wedges with the remaining parmesan cheese and place back in the oven for another 25 minutes.
  • While the wedges cook- Heat a large heavy skillet over high heat (you want this absolutely SCREAMING HOT). While the skillet heats season your steaks on both sides with the steak seasoning. Add two tablespoons of butter to the pan and allow them to melt.
  • Quickly add your seasoned steaks to the pan and do not move them. Add the shallot, thyme, 4 garlic cloves, and the squeezed lemon from the aioli to the butter around the steak. Because we're working on such a high heat expect smoke. You can help this by turning on your vent fan or opening a window.
  • Sear the steaks until a dark golden brown crust forms. This will take 2-4 minutes. Gently tilt your pan to the side and use a spoon to start basting the uncooked side with your butter.
  • When a crust has formed flip your steaks and repeat the searing and basting process. If you like your steaks rare (120°F) this is probably enough cooking time and they can be pulled off to rest.
  • Allow your steaks to cook to your desired level of doneness. Medium rare is 130°F, medium is 140°F, and medium well is 150°F. If you don't own a thermometer you can use the palm method explained here.
  • Allow your steaks to rest for 5 minutes before serving.
  • Pull your wedges from the oven and top with the chopped parsley if using. The wedges are done when they can be easily pierced with a fork. Plate the steaks and potato wedges and serve with the aioli for dipping. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

You may also like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More