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wagyu steak + frites. #shorts
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cooking for myself series - part xii
#shorts #wagyu #steak #steaklove #fries #crunch #asmrfood #truffle #duckfat
RECIPE
16oz - bone-in full blood wagyu cross rib eye
4oz - flat iron wagyu steak
salt + black pepper
a couple tbsp of butter
1 - wire rack and sheet pan (for the overnight dry brine in your fridge)
1 - heavy bottom skillet (carbon steel, cast iron, etc)
___________
day 1
.generously coat both steaks with salt
.place on an open wire rack and leave in your fridge over night
.i wouldn’t go over 48hrs dry-brining
day 2
.let steak rise to room temp for about 2 hours before cooking
.season with some more salt and black pepper
.get your pan on a high heat, add some high smoke point neutral oil (i used avocado)
.gently lay your steak on the pan, listen to that baby sizzle 🤤
.you’re gonna let it sear for about 2minutes, then flip it over
.i use a chefpress, it’s an ingenius weight that sits on top of food, with slits to prevent steaming (this is not an ad, please give me attention @chefpress :3)
.using a large basting spoon, push the steak to the far side of the pan, and tilt the pan towards you so the steak is at the highest point of the pan (and the furthest from your stove flame)
.baste with butter, watch over this sensation in slow-mo, i know it’s impossible but do it.
.this should be about 1min
.cooking steak is an experience-based task, knowing the doneness takes practice, but having a thermometer helps
.i care more about the doneness on the inside than a crust on these steaks, they were rather thin so i didn’t want to overcook them
.by the way, you will burn your hand doing this from the splashes, but it’s a right of passage
.after letting it rest for 5-10min
.garnish with black flake salt, chimichurri (swipe further), and crispy shallots (swipe further)
_________________________________
triple cooked, duck fat, truffle fries
*you’ll want a kitchen scale to do this
potato/
1.2kg - russet potatoes (about 4)
brine/
1000g - water
30g / 3% - salt
20g / 2% - glucose syrup
5g / 0.5% - baking soda
high smoke point frying oil
~33oz duck fat - or enough to create a pool about 3 to 4 inches deep
truffle flake salt
truffle oil (i used Artisan de la Truffe Black Truffle Oil)
minced parsley
____________
glucose syrup
2 C - sugar
0.75 C - water
1 tsp - cream of tartar
pinch of salt
.bring all ingredients to a simmer, stir to dissolve sugar
.cover with a lid and keep on low heat for 5 min
.let thicken and then pour into a jar to reserve
____________
.peel/skin potatoes and leave in cold water to prevent browning
.slice into fries, 0.75in thickness
.prepare brine by mixing all ingredients until dissolved
cook 1
method 1
.heat a sous vide circulator to 194F
.vacuum pack fries with brine into a heat-proof bag
.cook fries until tender, 25min
OR
method 2
.place brine in a pot and bring to a boil
.blanch fries, in small batches, until fork tender, about 8 min
.place fries on a wire rack to cool, let steam off (i placed this in a freezer for 15min to speed up)
.this ‘dry-aging process’ dries out the exterior and results in a crispier cronch later
.heat up high smoke point frying oil to 270F, enough oil to submerge the fries in about 3-4inches
.the idea is you want there to be enough hot oil that when the cold fries touch it oil, it doesn’t drop the temperature of the oil too much and can allow the oil to come back up to 270F
.fry for about 8min, until the outside is dry and firm
.place fries back on a drying rack, allow to cool
.then place fries into the freezer, allow to completely freeze
.freezing causes water to expand within the potato, creating ice crystals/craters on and within the potato, allowing for better texture later
.you can vacuum pack these when they are frozen, and save for months until you want to eat
cook 3
.heat up duck fat to 375F
.toss fries straight from freezer into oil
.fry for about 3 minutes, until golden brown
season/finishing
.toss with truffle salt, truffle oil, and parsley
.resist the urge to eat them all
.you can toss these with anything, or eat them alone, technically you don’t even need to add salt on top because the fries are seasoned WITHIN!
_________________________________
chimichurri
1 shallot
1 thai pepper
4 garlic cloves
0.5 c rice vinegar
0.5 c cilantro
0.25 c parsley
0.75 c evoo
3 tsp fish sauce
.finely minced shallots, thai peppers, garlic cloves, cilantro, parsley
.mix in vinegar, extra virgin olive oil, and fish sauce
.you can toss in any kind of pepper to add heat, and you can use salt if you don’t have fish sauce
_________________________________
crispy shallots
5 - shallots, thinly sliced
2 C /480 ml - evoo
.fill olive oil over med-high heat
.when the oil is warm, add the shallots and cook, stirring until golden brown (oil temp ~230F), about 10-15min
.drain and transfer to paper towel lined tray
.store oil in airtight jar for up to 7 days in fridge, shallots in airtight jar for up to 3 days on the counter
#shorts #wagyu #steak #steaklove #fries #crunch #asmrfood #truffle #duckfat
RECIPE
16oz - bone-in full blood wagyu cross rib eye
4oz - flat iron wagyu steak
salt + black pepper
a couple tbsp of butter
1 - wire rack and sheet pan (for the overnight dry brine in your fridge)
1 - heavy bottom skillet (carbon steel, cast iron, etc)
___________
day 1
.generously coat both steaks with salt
.place on an open wire rack and leave in your fridge over night
.i wouldn’t go over 48hrs dry-brining
day 2
.let steak rise to room temp for about 2 hours before cooking
.season with some more salt and black pepper
.get your pan on a high heat, add some high smoke point neutral oil (i used avocado)
.gently lay your steak on the pan, listen to that baby sizzle 🤤
.you’re gonna let it sear for about 2minutes, then flip it over
.i use a chefpress, it’s an ingenius weight that sits on top of food, with slits to prevent steaming (this is not an ad, please give me attention @chefpress :3)
.using a large basting spoon, push the steak to the far side of the pan, and tilt the pan towards you so the steak is at the highest point of the pan (and the furthest from your stove flame)
.baste with butter, watch over this sensation in slow-mo, i know it’s impossible but do it.
.this should be about 1min
.cooking steak is an experience-based task, knowing the doneness takes practice, but having a thermometer helps
.i care more about the doneness on the inside than a crust on these steaks, they were rather thin so i didn’t want to overcook them
.by the way, you will burn your hand doing this from the splashes, but it’s a right of passage
.after letting it rest for 5-10min
.garnish with black flake salt, chimichurri (swipe further), and crispy shallots (swipe further)
_________________________________
triple cooked, duck fat, truffle fries
*you’ll want a kitchen scale to do this
potato/
1.2kg - russet potatoes (about 4)
brine/
1000g - water
30g / 3% - salt
20g / 2% - glucose syrup
5g / 0.5% - baking soda
high smoke point frying oil
~33oz duck fat - or enough to create a pool about 3 to 4 inches deep
truffle flake salt
truffle oil (i used Artisan de la Truffe Black Truffle Oil)
minced parsley
____________
glucose syrup
2 C - sugar
0.75 C - water
1 tsp - cream of tartar
pinch of salt
.bring all ingredients to a simmer, stir to dissolve sugar
.cover with a lid and keep on low heat for 5 min
.let thicken and then pour into a jar to reserve
____________
.peel/skin potatoes and leave in cold water to prevent browning
.slice into fries, 0.75in thickness
.prepare brine by mixing all ingredients until dissolved
cook 1
method 1
.heat a sous vide circulator to 194F
.vacuum pack fries with brine into a heat-proof bag
.cook fries until tender, 25min
OR
method 2
.place brine in a pot and bring to a boil
.blanch fries, in small batches, until fork tender, about 8 min
.place fries on a wire rack to cool, let steam off (i placed this in a freezer for 15min to speed up)
.this ‘dry-aging process’ dries out the exterior and results in a crispier cronch later
.heat up high smoke point frying oil to 270F, enough oil to submerge the fries in about 3-4inches
.the idea is you want there to be enough hot oil that when the cold fries touch it oil, it doesn’t drop the temperature of the oil too much and can allow the oil to come back up to 270F
.fry for about 8min, until the outside is dry and firm
.place fries back on a drying rack, allow to cool
.then place fries into the freezer, allow to completely freeze
.freezing causes water to expand within the potato, creating ice crystals/craters on and within the potato, allowing for better texture later
.you can vacuum pack these when they are frozen, and save for months until you want to eat
cook 3
.heat up duck fat to 375F
.toss fries straight from freezer into oil
.fry for about 3 minutes, until golden brown
season/finishing
.toss with truffle salt, truffle oil, and parsley
.resist the urge to eat them all
.you can toss these with anything, or eat them alone, technically you don’t even need to add salt on top because the fries are seasoned WITHIN!
_________________________________
chimichurri
1 shallot
1 thai pepper
4 garlic cloves
0.5 c rice vinegar
0.5 c cilantro
0.25 c parsley
0.75 c evoo
3 tsp fish sauce
.finely minced shallots, thai peppers, garlic cloves, cilantro, parsley
.mix in vinegar, extra virgin olive oil, and fish sauce
.you can toss in any kind of pepper to add heat, and you can use salt if you don’t have fish sauce
_________________________________
crispy shallots
5 - shallots, thinly sliced
2 C /480 ml - evoo
.fill olive oil over med-high heat
.when the oil is warm, add the shallots and cook, stirring until golden brown (oil temp ~230F), about 10-15min
.drain and transfer to paper towel lined tray
.store oil in airtight jar for up to 7 days in fridge, shallots in airtight jar for up to 3 days on the counter
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