THIS EPIC PAN-SEARED STEAK FRITES IS COOKED TO A BEAUTIFUL MEDIUM RARE AND SERVED WITH COMPOUND BUTTER, PAIRED WITH ULTRA-CRISPY FRIES! YOU’LL FEEL LIKE YOU’RE IN PARIS FOR A FRACTION OF THE PRICE.
Contents
INGREDIENTS
FOR THE ROASTED GARLIC PEPPERCORN COMPOUND BUTTER
- ▢1 HEAD GARLIC TIP 1/3 REMOVED
- ▢4 TBS OLIVE OIL
- ▢4 TBS UNSALTED BUTTER ROOM TEMPERATURE
- ▢1 TBSP SMOKED SEA SALT
- ▢1/4 CUP COARSE GROUND BLACK PEPPER
FOR THE NEW YORK STRIPS
- ▢4 TBS UNSALTED BUTTER
- ▢2 NEW YORK STRIP STEAKS
TO SERVE
- ▢CRISPY FRIES
INSTRUCTIONS
ROASTED GARLIC PEPPERCORN COMPOUND BUTTER
- Preheat the oven to 425 degrees. Wrap the head of garlic in a aluminum foil makeshift basket, drizzling with olive oil. Cook, for 25-30 minutes, until golden and soft. Allow to cool and then mince.
- When cooled, press the garlic cloves out from the husk. Chop and set aside.
- Mash the butter with a fork, adding 4 to 6 cloves of garlic and smoked sea salt.
- Arrange plastic wrap on a smooth surface and dollop the butter in the center, wrap the edges and roll into a tube.
- Unroll the butter and sprinkle the pepper over top, rolling back and forth to coat the butter. Re-wrap in the plastic wrap and place in fridge until ready to use.
- Butter can be made 2 to 3 days ahead.
FOR THE PAN SEARED NEW YORK STRIP STEAKS
- Allow a heavy bottomed iron skillet over medium-high heat until smoking hot. I mean smoking hot.
- Pat steaks dry and season with salt.
- Pull the pan from the heat and add butter. This will produce smoke, so have the oven vent on. As soon as the foam subsides, toss the steaks into the pan, back over the heat.
- Allow the steaks to sear, forming a nice crust, without touching them for 1 to 2 minutes. Flip, toss the remaining butter into the pan, baste the steaks, and allow the steaks to sear on the other side, another 2 – 3 minutes.
- Check temp for the desired doneness off heat. Allow to rest on warmed serving platters. Serve with a mountain of frites atop.
