- Look at this.
Holy smokes.
That's insane.
This is ultimate steak frites.
You're gonna be able to make it
with any tender cut you can find.
It's gonna come with the best fries you've ever made
and a super fresh steak sauce.
The ultimate steak frites.
More freaking epic.
I used to live in Paris for a couple years
and there's a classic restaurant there
that's known for steak frites.
It's called L'Entrecote.
Today, I'm gonna be chasing after making a better version
that you can make tonight.
I'm gonna show you how to make a perfect steak
with a ton of flavor and a bunch of texture,
the ultimate steak frites that are maximum crispy outside,
super fluffy, moist on the inside,
the ultimate steak sauce
based on the L'Entrecote Paris steak sauce
but you don't have to go to Paris
and it's even easier and less ingredients.
The main flavor in this sauce
is like this mix between the umami of the anchovy
and the acid of the caper and the lemon
and the sweetness of the shallot and the butter
'cause when you sweat the shallots or onions,
they get sweeter.
This is steak frites.
Rib eye is the classic L'Entrecote cut.
Today because I'm doing ultimate
and it's my favorite cut of meat,
I'm using the deckle or the rib cap.
So basically if you get a prime rib
like if you get a whole Christmas prime rib,
there's like one muscle on the top.
If you peel that off, that's this guy.
Or if you have a rib eye
and you know it has like that crescent around the side?
It's just that piece.
It's the best piece.
I got my Joule set up and we're gonna do two little things
that I feel like are key for this steak.
It's just a pre-sear and a post-sear.
The first sear is really all about getting some flavor
that will cruise and continue to develop
while it cooks sous vide
and then the post-sear is really about
getting that crunch and that crisp
so for texture and a little contrast
so you have that crispy, crunchy outside
and that really nice tender inside 'cause it's sous vide.
I've got oil for my fryer over here
'cause I'm gonna make frites today, right?
So I'm gonna use just a little bit of that
and this ain't regular oil.
This is beef fat.
I'm gonna add a little bit of salt
'cause that salt can actually kind of dry it out
if it sits too long.
I like a lot of pepper.
Whoa.
Looks like yummy beef fat.
When you put stuff in hot pans,
you lay it away from you so it goes, slaps away.
(exciting music)
Okay, I don't need to sear it more than that.
Done for the first sear and then the pan,
you can even turn off the heat
'cause cast iron pan's gonna stay hot
for a long, long, long, long time.
I'm gonna put a little butter in.
I like a little butter in there
'cause when I cook sous vide,
I want enough to get all toasty, toasty, toasty.
Crushed garlic.
There's enough water and butter
to kind of deglaze the pan a little bit too
and then I don't like to cook it too much
but I like fresh thyme or if you like rosemary or whatever,
you can do a little bit of that.
Oh, dang.
This is basically just flavor for the steak
and whatever steak you do,
this is what you're going for here.
We've got Joule running.
So easy.
The meat goes in the bag.
The bag goes in the pot
and it's only about three quarter inch thick.
It's gonna be ready in like 35 minutes
but I can just leave it almost all day realistically
and it's not gonna overcook.
It's gonna stay 54 degrees
but it'll just get more and more tender
'cause some of the tough stuff, the collagen,
the connective tissues will start to break down
and it just gets more juicy and more tender and more savory.
Whichever cut you have, you can use some of the cook guides
on chefsteps.com or meat cuts.
You can look up your exact cut
and it will tell you rare, medium rare,
blah blah blah blah blah blah.
In the app, you can use visual doneness
so you can see the results before you even start cooking.
So you get to choose how do I like my steak
and that's a great way to go about it.
You need a pot to boil them in.
You're gonna peel them.
You're gonna want a Ziploc bag or two
'cause we're gonna roll 'em in, something to mash 'em.
So you're basically making mashed potatoes
and you're adding lots and lots of this
secret ingredient here
which you have in your cupboard right now probably.
Cool, let's do it.
I like peeling potatoes at the sink
and I'm gonna go for a kilo.
So that's why you go about three quarter inch or so.
I'm gonna put a little bit of salt, not a ton.
How's our steak doing?
Oh, it's totally fine.
Nothing's happening at all 'cause it's sous vide.
So you bring it to a boil like this
and then you turn it down and we just hang out
and let 'em cook until they're classic.
Give it a little poke.
If the knife slides out, you're good.
Did do some pureed potato trials and they end up too gummy
like a little too sticky on the inside.
Easy peasy.
I'm gonna add starch.
Starch is gonna make it crispy, crispy, crispy.
All the French fries you're buying at the grocery store
have the same stuff all over it.
So I try to keep it a little bit fluffy
like imagine if it was like a biscuit's dough
so I just kinda scoop from the bottom and fold it.
You just mix until it's like all incorporated.
That's about it.
I'm basically gonna roll out a sheet.
I'm gonna put half in one bag, half in another.
Doesn't have to be exact.
I like to squeeze out as much air as I can
so I just do one of these,
boop, boop, boop, boop, boop, boop, boop.
This is gonna be French fry gold.
I promise you.
That's it, this just goes in the fridge.
It's hard to tell but they're firm now.
I'm going to cut them.
What do I want here?
I'm gonna go this long and if some break, whatever.
Take a little more starch.
I'm gonna make the outside even crispier.
Now we're gonna fry the fries.
375 works just fine.
You can use any oil you want.
They're gonna taste a lot like whatever oil you use.
If you use an avocado oil,
they're gonna be a little bit avocado-y teeny bit.
Maybe you like that.
For my ultimate fries for the steak frites, I like beef fat.
I'm using it because I like the flavor.
It's insane.
Like the original McDonald's fries were fried in beef fat
and they stopped doing that a couple, few decades ago.
They don't look done and that's 'cause they're not.
That's just one fry.
So the oil's gonna come back up.
Fries are gonna cool off for a second
and they go back in for another two minutes or so
or really until they're as dark as you want them.
Okay, our oil's up.
So all these fries are gonna go back in, whoop,
and just another minute or two.
They're getting dark quick like brown quick.
You can see like already.
Ooh, getting some color.
Let 'em keep going.
You guys want thyme fries?
Watch it, be careful, you ready?
Careful.
You can throw garlic in there, any herbs you want.
I'll let that, I'm gonna turn that down for a little bit
just so it hangs out.
Whoa.
Hot.
Steak frites has to have a sauce.
My goal with this one
was how do you make the L'Entrecote steak sauce
but even easier and tastier and more vibrant?
Something I don't like about their sauce style
is it's just 15, 16 ingredients and like eleventeen steps.
So my L'Entrecote sauce is instead of 15, 60 ingredients,
it's like 10 or 11.
Still a good amount of ingredients
but you can get 'em anywhere.
You can get 'em at any grocery store.
First things first, butter and a lot of it.
90 grams shallots
and everything else we're gonna put in the blender.
Blend it up.
So for the parsley, I'm gonna do mostly leaves.
Again, I'm blending it so don't really mind
and I can use these stems for something else later.
The tarragon, I'm gonna pick some of the leaves.
Tarragon stems can get pretty, pretty woody.
Here's our yolk.
Anchovy filets.
30 grams of those.
I love anchovies.
15 grams capers.
Here's the thing I do with the lemons.
Do this with like smoothies
or when I do green juice or whatever
and again, you could do whatever you want with the peel.
So you just go like.
Okay, mustard.
I like a lot of mustard
but you can add none or however much you want.
Worcestershire.
10 Gs of that.
Pepper.
Okay, now that I have everything measured out,
turn on the stove, start cooking.
You basically just cook them until they're translucent.
I don't wanna go to brown or anything.
You just want 'em like sweeter and soft.
This is it, whoop.
You too can make this famous Parisian sauce.
Mm.
This sauce is ready to use.
We're gonna finish it with sauce.
Ultimate steak frites.
Oh yeah.
This guy's been in here for a long time.
It only takes like 35 minutes or so,
45 minutes to cook three quarter inch, one inch steak really
but again, we've had a long shoot day.
Smells like heaven.
I'm just gonna get a couple little sauce things ready
and we're done, done, done, done.
Get some more capers.
It's more acid, some tarragon and some parsley.
When the sauce is ready,
we'll just throw that on right from the cutting board.
All right, let's sear this thing.
Crispy, crunchy, here we go.
All that matters here
is that we get a super, super, super hot hard sear.
See all that jiggle?
That's how you know it's not overcooked.
Perfectly juicy meat.
It's gonna be like so crunchy and juicy.
What about that?
I got my little capers, my parsley, my tarragon.
This is all you need to do to finish the sauce.
Water if you want to thin it out, depends on the texture.
Look at this piece of meat.
(calm music)
Oh my God, it's freaking perfect.
That's a good crust, man.
It's like resisting the knife.
Dun dun dun dun dun dun dun dun.
This is ultimate steak frites, okay?
It's not steak and fries
and it's not just regular steak frites.
It's ultimate steak frites.
It's any tender cut that you found leveled up to the extreme
and you're never gonna have to worry about the doneness.
Perfect texture, perfect flavor.
The most insane French fries you've ever had.
Super glassy, crispy exterior, fluffy, pillowy interior
and just like L'Entrecote sauce,
you have a perfect steak sauce.
It's insane.
And only two steps too.
This is freaking great.
I'm not kidding.
Holy smokes.
- Crazy, crazy elegant,
flavorful but super casual in a fun way.
- Yeah. - Make it at home.
Enjoy it with your loved ones.
- Get more at chefsteps.com.
Subscribe to YouTube.
Learn how to cook a great piece of meat.
Buy Joule.
It's amazing.
Level it up.
(fun music)