Mastering Steak Frites: The Perfect Sear and Crispy Fries

Overview

This video deconstructs the legendary steak frites, revealing the non-negotiable techniques for brasserie perfection. Learn how to achieve a magnificent crust on your steak through a 24-hour dry brine and master perfectly crispy fries with a precise double-fry method.

Ingredients

• 1 450-gram ribeye, 3.8 centimeters thick
• 10 grams kosher salt
• Russet potatoes, cut to 8 millimeters
• 45 grams butter
• Garlic
• Thyme
• 60 milliliters cognac
• Shallots
• Beef stock
• Cold butter (for finishing sauce)
• Oil (for frying)

Instructions

1. Coat the 3.8 centimeter thick ribeye with 10 grams of kosher salt.
2. Rest the salted ribeye in the cold at 3 degrees Celsius for 24 hours to dry brine.
3. Cut Russet potatoes to 8 millimeters thick.
4. Blanch the potato frites in oil at 160 degrees Celsius for 6 minutes.
5. Chill the blanched frites for 30 minutes.
6. Heat pan to 260 degrees Celsius until screaming hot.
7. Sear the steak for 90 seconds on each side for a crust.
8. Lower the heat, add 45 grams of butter, garlic, and thyme to the pan.
9. Baste the steak with the butter mixture for two minutes until it reaches 52 degrees Celsius.
10. Deglaze the pan with 60 milliliters of cognac, add shallots and beef stock.
11. Finish the sauce with cold butter.
12. Fry the chilled frites in oil at 190 degrees Celsius for three minutes until crisp.
13. Rest the cooked steak for 8 minutes.
14. Slice the rested steak into 1.2 centimeter strips.

In this video

• A 450-gram ribeye, 3.8 centimeters thick, is recommended for mastering steak frites.
• A 24-hour dry brine with 10 grams of kosher salt at 3 degrees Celsius is crucial for concentrating flavor and drying the steak's surface.
• The dry brine process involves osmosis drawing water out, followed by reabsorption of a saline solution, which denatures proteins and seasons the steak internally.
• Russet potatoes, cut to a perfect 8 millimeters, are ideal for making frites.
• Frites are double-fried: first at 160 degrees Celsius for 6 minutes to cook the inside, then chilled for 30 minutes.
• Chilling the blanched fries prepares them for crisping by retrograding starches and further drying the exterior.
• The final fry for frites occurs at 190 degrees Celsius for three minutes, creating a brittle, glassy crust.
• Steak searing requires a screaming hot pan at 260 degrees Celsius, cooking for 90 seconds per side to form a crust.
• After searing, the steak is basted with 45 grams of butter, garlic, and thyme for two minutes until it reaches 52 degrees Celsius internally.
• An 8-minute mandatory rest period allows for carryover cooking and muscle relaxation, preventing juice loss when slicing into 1.2 centimeter strips.

Frequently asked questions

Why is dry brining steak so important for steak frites?

Dry brining with kosher salt for 24 hours at 3 degrees Celsius concentrates the steak's flavor and creates an exceptionally dry surface. This dry surface is essential for achieving a rapid, high-temperature Maillard reaction and a magnificent crust without steaming the meat.

What is the secret to perfectly crispy frites?

The secret to crispy frites lies in a two-step frying process. First, blanch potatoes at 160 degrees Celsius for 6 minutes, then chill them for 30 minutes. This prepares them for a final fry at 190 degrees Celsius for three minutes, ensuring a fluffy interior and brittle, glassy crust.

What internal temperature should steak reach for perfect doneness in steak frites?

The steak should be cooked until it reaches an internal temperature of 52 degrees Celsius. During a mandatory 8-minute rest, carryover cooking will further raise the internal temperature, allowing muscle fibers to relax and reabsorb juices.

How long should steak rest after cooking for steak frites?

Steak should rest for a mandatory 8 minutes after cooking. This crucial step allows carryover cooking to finish and muscle fibers to relax, reabsorbing juices and preventing the board from flooding when sliced.

How do you make the pan sauce for steak frites?

To make the sauce, deglaze the hot pan with 60 milliliters of cognac after cooking the steak. Add shallots and beef stock, then finish the sauce by whisking in cold butter to create a stable emulsion.