Friday, November 30, 2007
Steak au frites
Stupid vegetarians, say no more…
350 g entrecote
2 large potatoes
Frying oil (1 litre or more)
Let the meat rest at room temperature one hour before cooking.
Peel the potatoes and cut them into large sticks. Rinse the sticks in cold water to remove excess starch. Dry on kitchen paper.
Heat the oil to 160°C. Fry the potatoes – one portion at a time, to ensure that the temperature doesn’t drop too much – for five-six minutes. Don’t brown them, they should only get a hint of a tan. Remove from oil and spread on kitchen paper.
Heat a griddle pan on high heat. Season the entrecotes with salt and pepper, and rub in a thin layer of oil. Grill on both sides (turning them totally three times to obtain the angled griddle marks), and let them rest in the pan. They are ready when the core temperature is 55°C, use a thermometer.
Heat the oil to 190°C and fry the potatoes a second time, this time to get a brown and crispy exterior. This takes app one minute. Shake of excess oil and salt generously. Arrange frites and the perfectly cooked steak on hot plates. Serve.