Dinner: Halfsteak Frites

Recipe by Chef Shane McBride This version of the French classic from the lounge at Craftsteak is both exceptional (chef Shane McBride dry-ages his bone-in strip steak 15 to 20 days) and economical (half the meat, same great flavor).

Ingredients

1 1/2 pounds russet (baking) potatoes
About 8 cups canola oil
Kosher salt
1 1/2 teaspoons Sherry vinegar
1 (1 1/2-to 2-inch-thick) dry-aged bone-in top loin (strip) steak
2 tablespoons unsalted butter
2 thyme sprigs
3 tablespoons veal or beef demi-glace (frozen or packaged, reconstituted if necessary)
1/2 tablespoon extra-virgin olive oil
Equipment: a deep-fat thermometer

Instructions

Peel potatoes and cut into 1/4-inch-thick sticks. Rinse well, then soak in cold water, chilled, at least 2 hours.
Drain potatoes and pat dry thoroughly. Heat 2 1/2 inches canola oil to 275 °F in a 4-to 5-quart heavy pot over medium heat.
Fry potatoes in 2 batches, stirring once or twice, 3 minutes per batch (potatoes will not be golden), transferring with a slotted spoon to paper towels to drain. Return oil to 275 °F between batches.
Heat oil to 320 °F. Refry potatoes in 2 batches, stirring once or twice, until golden and crisp, about 8 minutes per batch, transferring to fresh paper towels. Return oil to 320 °F between batches.
Sprinkle hot fries with kosher salt and vinegar.

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