Mastering Steak Frites: The Perfect Sear and Crispy Fries

Overview

This video deconstructs the perfect Steak Frites, revealing the techniques for achieving a magnificent crust on a ribeye and perfectly crispy fries. It covers essential steps like dry brining, double-frying potatoes, and proper resting of the steak to achieve brasserie-level perfection. The process emphasizes moisture control and precise temperature management for each component.

Ingredients

• 1 450-gram ribeye
• 10 grams kosher salt
• Russet potatoes
• Cooking oil
• 45 grams butter
• Garlic
• Thyme
• 60 milliliters cognac
• Shallots
• Beef stock
• Cold butter

Instructions

1. Coat the 450-gram ribeye with 10 grams of kosher salt.
2. Rest the ribeye in a cold environment (3 degrees Celsius) for 24 hours for dry brining.
3. Cut Russet potatoes to a perfect 8 millimeters thickness.
4. Blanch the potato frites in oil at 160 degrees Celsius for 6 minutes.
5. Chill the blanched frites for 30 minutes.
6. Heat a pan to 260 degrees Celsius until screaming hot.
7. Sear the ribeye for 90 seconds on each side to form a crust.
8. Lower the heat, add 45 grams of butter, garlic, and thyme to the pan.
9. Baste the steak by spooning the butter mixture over it for two minutes until it reaches 52 degrees Celsius.
10. Rest the steak for 8 minutes.
11. While the steak rests, fry the chilled frites in hot oil at 190 degrees Celsius for three minutes until crisp.
12. To make the sauce, deglaze the pan with 60 milliliters of cognac.
13. Add shallots and beef stock to the pan.
14. Finish the sauce with cold butter to create an emulsion.
15. Slice the rested steak into 1.2 centimeter strips.

In this video

• A 450-gram ribeye should be dry-brined for 24 hours with 10 grams of kosher salt at 3 degrees Celsius to concentrate flavor and dry the surface.
• The 24-hour dry brine at 3 degrees Celsius draws water from muscle fibers via osmosis, then reabsorbs a saline solution that seasons the steak internally and denatures proteins.
• For frites, Russet potatoes should be precisely cut to 8 millimeters thickness.
• Potatoes are first blanched at 160 degrees Celsius for 6 minutes to cook the inside until soft and fluffy, gelatinizing the starches.
• After blanching, fries must be chilled for 30 minutes to retrograde starches and dry the exterior, preparing them for the final crisping fry.
• The second fry for potatoes is done in 190-degree oil for three minutes, which causes surface moisture to flash into steam, forming a brittle, glassy crust.
• Steak searing requires a pan screaming hot at 260 degrees Celsius for 90 seconds on each side to form a magnificent crust.
• After searing, lower the heat, add 45 grams of butter, garlic, and thyme, then baste the steak for two minutes until it reaches 52 degrees Celsius.
• A mandatory 8-minute rest allows carryover cooking to raise the steak's internal temperature and lets muscle fibers relax and reabsorb their juices.
• A classic pan sauce is made by deglazing the pan with 60 milliliters of cognac, adding shallots and beef stock, and finishing with cold butter (monter au beurre) to create a stable emulsion.

Frequently asked questions

Why dry brine steak for 24 hours?

Dry brining for 24 hours with salt at 3 degrees Celsius concentrates the steak's flavor and ensures an exceptionally dry surface. This is crucial for achieving a rapid, high-temperature Maillard reaction without steaming the meat, leading to a perfect sear.

What is the secret to crispy steak frites?

The secret to crispy frites is a two-step frying process. First, blanch the potatoes at 160 degrees Celsius for 6 minutes to cook the interior, then chill them for 30 minutes, and finally fry them at 190 degrees Celsius for three minutes to create a brittle, glassy crust.

What is the optimal internal temperature for a steak after basting?

The optimal internal temperature for the steak after basting should be 52 degrees Celsius. During the mandatory 8-minute rest, carryover cooking will raise the internal temperature further, resulting in perfect doneness.

Why is it important to rest steak after cooking?

Resting steak for a mandatory 8 minutes after cooking allows carryover heat to continue cooking it to the desired temperature. More importantly, it permits the muscle fibers, which tense during searing, to relax and reabsorb their juices, preventing a dry steak when sliced.

How is the pan sauce for steak frites made?

The pan sauce for steak frites is made by deglazing the hot pan with 60 milliliters of cognac after cooking the steak. Shallots and beef stock are added, and the sauce is finished with cold butter to create a stable emulsion, a technique known as 'monter au beurre'.