Peppercorn Crusted Steak Frites with Pan Sauce
Peppercorn Crusted Steak Frites with Pan Sauce
Ingredients
For the Steak
- 4 New York strip steaks, about 1 1/4 inches thick
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 3 fresh thyme sprigs
For the Frites
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick sticks
- 4 cups peanut oil, or other high smoke point oil, for frying
- 1 teaspoon kosher salt, or to taste
For the Pan Sauce
- 1 shallot, finely minced
- 1/4 cup Cognac or brandy
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter, cold, cut into small pieces
Instructions
- 1
Prepare the potatoes for the frites: Place the cut potato sticks in a large bowl and cover with cold water. Let them soak for at least 15 minutes (or up to several hours) to remove excess starch. Drain thoroughly and pat completely dry with paper towels. This step is crucial for crispy frites.
⏱️ 15 min
- 2
Season the steaks: On a plate, combine the crushed black peppercorns and kosher salt. Press each side of the steaks firmly into the peppercorn mixture to create a thick crust. Set aside at room temperature for 15-20 minutes.
⏱️ 5 min
- 3
First fry the frites: In a large, heavy-bottomed pot or Dutch oven, heat the peanut oil to 300°F. Working in batches, carefully add the potato sticks to the hot oil. Fry for 5-7 minutes, until softened but not browned. They should be limp. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet. Increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 300
- 4
Sear the steaks: While the oil heats for the second fry, heat the olive oil in a large cast iron skillet over high heat until shimmering and almost smoking. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side until a deep brown crust forms.
⏱️ 6 min
- 5
Finish the steaks: Reduce heat to medium. Add the 4 tablespoons of unsalted butter, smashed garlic, and fresh thyme sprigs to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks continuously for 3-5 minutes, or until the steaks reach your desired doneness (125-130°F for medium-rare). Remove steaks from the pan and let them rest on a cutting board, tented with foil, for at least 10 minutes.
⏱️ 8 min
- 6
Second fry the frites: Once the oil reaches 375°F, return the blanched potato sticks to the hot oil in batches. Fry for 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer back to the wire rack. Immediately sprinkle with kosher salt.
⏱️ 8 min•🌡️ 375
- 7
Make the pan sauce: While the frites finish, carefully pour off most of the fat from the steak skillet, leaving about 1 tablespoon. Add the minced shallot and cook over medium heat for 1 minute until fragrant. Carefully add the Cognac (stand back, as it may flare up) and deglaze the pan, scraping up any browned bits. Cook until almost evaporated. Stir in the beef broth and heavy cream, bringing to a simmer. Whisk in the Dijon mustard. Remove from heat and whisk in the cold butter pieces, one at a time, until the sauce is smooth and slightly thickened.
⏱️ 5 min
- 8
Serve: Slice the rested steaks against the grain. Serve immediately with the crispy frites and a generous drizzle of the pan sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Peppercorn Crusted Steak Frites with Pan Sauce
Ingredients
For the Steak
- 4 New York strip steaks, about 1 1/4 inches thick
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 3 fresh thyme sprigs
For the Frites
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick sticks
- 4 cups peanut oil, or other high smoke point oil, for frying
- 1 teaspoon kosher salt, or to taste
For the Pan Sauce
- 1 shallot, finely minced
- 1/4 cup Cognac or brandy
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter, cold, cut into small pieces
Instructions
- 1
Prepare the potatoes for the frites: Place the cut potato sticks in a large bowl and cover with cold water. Let them soak for at least 15 minutes (or up to several hours) to remove excess starch. Drain thoroughly and pat completely dry with paper towels. This step is crucial for crispy frites.
⏱️ 15 min - 2
Season the steaks: On a plate, combine the crushed black peppercorns and kosher salt. Press each side of the steaks firmly into the peppercorn mixture to create a thick crust. Set aside at room temperature for 15-20 minutes.
⏱️ 5 min - 3
First fry the frites: In a large, heavy-bottomed pot or Dutch oven, heat the peanut oil to 300°F. Working in batches, carefully add the potato sticks to the hot oil. Fry for 5-7 minutes, until softened but not browned. They should be limp. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet. Increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 300 - 4
Sear the steaks: While the oil heats for the second fry, heat the olive oil in a large cast iron skillet over high heat until shimmering and almost smoking. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side until a deep brown crust forms.
⏱️ 6 min - 5
Finish the steaks: Reduce heat to medium. Add the 4 tablespoons of unsalted butter, smashed garlic, and fresh thyme sprigs to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks continuously for 3-5 minutes, or until the steaks reach your desired doneness (125-130°F for medium-rare). Remove steaks from the pan and let them rest on a cutting board, tented with foil, for at least 10 minutes.
⏱️ 8 min - 6
Second fry the frites: Once the oil reaches 375°F, return the blanched potato sticks to the hot oil in batches. Fry for 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer back to the wire rack. Immediately sprinkle with kosher salt.
⏱️ 8 min•🌡️ 375 - 7
Make the pan sauce: While the frites finish, carefully pour off most of the fat from the steak skillet, leaving about 1 tablespoon. Add the minced shallot and cook over medium heat for 1 minute until fragrant. Carefully add the Cognac (stand back, as it may flare up) and deglaze the pan, scraping up any browned bits. Cook until almost evaporated. Stir in the beef broth and heavy cream, bringing to a simmer. Whisk in the Dijon mustard. Remove from heat and whisk in the cold butter pieces, one at a time, until the sauce is smooth and slightly thickened.
⏱️ 5 min - 8
Serve: Slice the rested steaks against the grain. Serve immediately with the crispy frites and a generous drizzle of the pan sauce.
⏱️ 3 min