- Hey, guys, today I'm going to show you
how to make a delicious steak frites, a classic bistro dish.
We're gonna grill our beef and top it
with a savory compound butter
made with fresh herbs and shallots.
And I'll also gonna show you how to make
those fantastic matchstick fries.
And special thanks to Beef, It's What's for Dinner
for sponsoring and collaborating with me on this video
on behalf of the Beef Checkoff.
For our steak, I'm going to be working
with a ribeye cut bone-in, and I really like this cut
of beef because I find it's really flavorful,
and it also closely resembles the entrecote,
which is used in a classic steak frites
when you order it in France.
Now if you wanted to know other recipes
that you can make with a ribeye steak,
you can activate Chuck Knows Beef
via your Google Home or Amazon Echo.
All you do is say, Alexa, open Chuck Knows Beef.
- [Chuck] Hey, I'm Chuck, your guide to all things beef.
I can help with recipes, cuts, cooking tips,
and a whole lot more; how can I help?
- Chuck, what you can make with a ribeye steak?
- [Chuck] See if any of these recipes grease your griddle.
One, pineapple soy-glazed beef steaks.
- Pretty cool, huh?
Chuck can also provide tips on cooking, beef cuts and more.
So to prepare our beef, all you want to do
is season with salt and pepper, and herbs de Provence.
And you can cover and refrigerate, and leave it
in your fridge really until you're ready to grill.
It's perfectly fine to leave it in there even overnight.
And then the other thing you can prepare ahead of time
is the compound butter.
So in a small bowl, you're going to add four tablespoons
of softened butter, a tablespoon of minced shallot,
and then you're also gonna add a teaspoon of fresh parsley,
a teaspoon of fresh chives, and a teaspoon of fresh tarragon
and then mash that whole thing up with a fork,
and then you can cover and refrigerate.
And as this sits in your refrigerator,
all those flavors of the shallots and the herbs
will start to marry and it'll just flavor that butter,
and it will be so delicious on top of our steaks.
Then the next thing you want to do
is prepare your potatoes for the fries.
So we're gonna be working with russet potatoes.
You want to peel them on all sides,
and then I find it's really helpful to cut them in half.
And in order to get that super thin matchstick cut,
we are gonna be working with a mandolin.
Set the dial to the julienne setting,
and then you want to set the thickness
to an eighth of an inch.
Then, making sure you're using your hand guard,
you're going to take the potato, cut side down,
and just run it through the mandolin.
And you will see, you will end up
with these beautiful little matchstick fries.
Then, after you have all your little matchsticks,
you want to make sure that they're all separated
and put them in a bowl of cold water.
Then you want to rinse out the water,
making sure that you're getting rid of all the starch,
because this is gonna help those potatoes
get really crispy and fry up really nicely.
So just run it under the faucet until your water runs clean,
then you want to transfer them to a baking sheet
that's been lined with some clean kitchen towels.
You want to pat them dry, and then you can just
take this whole tray and put it in your fridge
until they're ready to fry.
Then you want to grease your grill
and heat it to medium heat.
So we're gonna place our steaks on our grill.
I like to go vertically first,
and then about halfway through the cooking time
on the first side, just pivot,
so that then they're going horizontally.
And then when you flip it, you'll see that will create
some really nice pretty grill marks for your steak.
You're gonna grill your steaks five to seven minutes
each side for medium doneness,
but cooking times could vary
depending upon the thickness of your steaks.
So I find the best way to really check for doneness
is to make sure that you use a meat thermometer,
'cause that's not gonna lie. (chuckles)
So 145 degrees Fahrenheit would be medium rare,
160 degrees Fahrenheit would be medium.
Then once your steak is done,
it's really important to allow your steak to rest.
And Chuck can help with that, too.
All you do is say, Chuck, how long
should steaks rest after you cook them?
- [Chuck] Resting is essential
to keep all those delicious juices from draining
out of the meat.
Larger cuts generally need more time to rest,
often up to 15 to 20 minutes.
- Good to know.
Then as your steaks are resting,
this is when you can dollop a little bit
of that compound butter on top,
because they will just start to melt into the steaks
and provide so much flavor; it is so delicious.
Then as your steak is resting, we can fry up the fries.
You really want to use a candy thermometer
to know when your oil reaches 375 degrees Fahrenheit,
which I think is the perfect temperature for fries like this
and it really only takes a few minutes.
So you can work with a spider strainer
to just move them around,
making sure they're getting golden brown on all sides,
and then you can remove the fries
and transfer them to a plate lined with paper towel.
You can season them with a little sea salt,
then you can place your steaks on a plate
and then pile high with the french fries.
And then I also like to serve this meal
with some spicy dijon mustard.
You will love the combination of flavors,
between the flavorful beef, the compound butter,
and of course, those crispy salty french fries.
I hope you give this recipe a try,
and check out Chuck Knows Beef.
You can enable him on your Alexa through the Alexa app
or you can also access him at ChuckKnowsBeef.com.
And special thanks to Beef, It's What's for Dinner
for sponsoring and collaborating with me
on this video on behalf of the Beef Checkoff.
And I'll see you back here next week
for another delicious recipe, until then.