Thick and juicy rib-eye steak smothered in beurre blanc and served with crispy duck fat fries.
Directions for: Rib-Eye Steak in Beurre Blanc with Duck Fat Fries
Ingredients
Fries2 cup warm water
cup raw sugar
2 russets, cut into 1/4 inch fries
3 cup duck fat
tsp cayenne
Freshly cracked pepper
Sea salt
Beurre Blanccup good dry white wine
cup white wine vinegar
2 shallots, minced
cup cold butter, cubed
2 Tbsp fresh tarragon, roughly chopped
tsp sea salt
Freshly cracked pepper
Steak2-1 inch thick rib-eye steaks, at room temperature
2 Tbsp canola oil
tsp coarse salt
Freshly cracked pepper
2 Tbsp butter
Directions
Fries1. To warm water, add raw sugar and whisk. Soak fries in sugar water for 1hour or overnight. Strain and dry off in salad spinner. In a pot heat duck fat to 325F. Blanch 1 cup of fries at a time for 5 minutes, until cooked but not crispy. Remove and raise temperature of oil to 375F. Fry for 3-4 minutes until golden and crispy. Season with cayenne, pepper, and salt.
Beurre Blanc1. Heat saucepan on medium high. Add white wine, vinegar, and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off heat and let cool for about 1 minute. Put saucepan back on burner without turning on the heat. Throw in a few butter cubes at a time; whisk until butter is melted. Continue until all butter is melted. Add tarragon, salt, and pepper. Mix. Cover, turn heat to very low and let sit.
Steak1. Heat canola oil in a pan on medium high. Season steak with salt and pepper. Cook for 3 minutes per side, for medium-rare. For last minute of cooking, add butter and melt. Remove steak from heat, tent and let rest for 5 minutes.
2. Place steak and fries on a plate and top steak with sauce.
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