The Best Steak Frites I've Ever Made

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Crispy French Fries Recipe:
1. Blanch in 4 quarts (3.7 liters) of simmering water with 1 tbsp kosher salt and 2 tbsp white vinegar for 5 minutes ( 7-8 minutes may be necessary if you do larger fries)
2. fry in peanut oil at 275 f (135 c) for 3 minutes
3. rest for 40 minutes at room temp
4. fry at 400 f (204 c) for 4-5 minutes
5. season immediately with rosemary salt

Compound Shallot Butter:
3/4 cup minced shallots + 1 tbsp butter
2 sticks of unsalted butter sitting at room temp
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
1 tbsp lemon juice
1 tsp sea salt or kosher salt
2 tsp sweet paprika
1 tsp Kashmiri chili powder

Steak Frites Pan Sauce:
1 cup beef stock
1/3 cup cabernet sauvignon or another full-bodied red wine
1 1/2 tsp balsamic vinegar
4 sprigs of thyme stripped
2 tbsp unsalted butter to finish
salt and black pepper to taste.

Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

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[thatdudecancook]

You can get my favorite cookware from Made In today with a 10% off

[BobbyCorwen]

Honestly your recipes are always great to watch but one of my quickly growing favourite things about this channel is the dynamic you're growing with Marcus. Fun to watch

[thatdudecancook]

This Steak Frites Recipe is one of my new channel favorites! If you ever feel like a nice evening of cooking I highly suggest you give it a shot.. HAPPY COOKING my friends.

[zaingova]

If anyone is wondering about the vinegar, it’s about the alkalinity. Vinegar stops them from crumbling apart, and if you’re making roasted potatoes or something you can add a little baking soda (if you par boil) so they do crumble so you get more surface area

[maryobrien]

I am so glad to see you use the safety guard on the mandolin. You are setting a good example of safety in the kitchen. I use a cutting glove as I find it easier to use. Great recipe as usual.

[stimpy]

The juxtaposition from the peaceful music montage to the angry wizard fridge attack is priceless. Don't ever change, always embrace your weird, the world is better for it.

[ParkinsonXC]

Cannot stress enough how much I love the rosemary salt! It’s fantastic!

[sallyjohnson]

Once again the sophistication of your cooking and your innate teaching skills blow me away! Your videos are such a joy on so many levels 😊.

[INFP_Growth]

That was pretty cool what you said about being grateful for having the frozen steak from your freezer with cost of meat being what it is. Very nice touch, and glad you left that snippet featured in this upload. Thank you. Really enjoy the channel.

[LedHead]

Dood, those are the prettiest fries Ive ever seen. Amazing, Sonny.

[humelaja]

I usually skip the sponsored stuff in videos, but not on this channel. Straight to the point with everything while keeping it fun and interesting. I'm learning so much here and its such a good time. Thanks.

[coryharris]

I love how you describe the techniques so we can learn the concepts. Great content dude

[AmelieScott]

Oh my gosh! That looks so good. My husband and son LOVE steak frites, so I will have to try this sometime.

[McNasty]

Quick tip, season your steak and let it rest for an hour BEFORE you oil it. This will allow the salt to dissolve and penetrate the steak and season it more deeply. Also, if you have time, season it and fridge it overnight. The surface will dry out, making for an AMAZING crust, and allow the seasoning to get even deeper in the meat.

[mtnman]

I really appreciate your down to earth method of doing things man. Guga and max the meat guy are amazing but let's face it we can't all afford A5 wagu twice a week so having ideas for cheaper recipes is awesome. Thank you

[edredding]

Steak looks on point. Crust is amazing

[lukeberg]

I'll definitely be coming back to this video for that steak technique and rosemary salt.

[Kevin_]

My job took me through Liege, Belgium often. Steak frites was on the menu at all the restaurants. It is a great dish no matter how it is prepared.

[RedballPortofino]

Great video! Never heard of par cooking and par frying. Looks incredible!! Definitely trying this!!

[ginger_nosoul]

Thats was a real good explanation of why the vinegar matters👌👍