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Steak Frites - Yours?


paul o' vendange
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The talk of Steak Frites in the French forum is getting me hungry. I thought it might be interesting for folks to chime in with their favorite cuts, methods, sauces, sides, etc.

I'll start. Mine's pretty straightforward - I like to use the ribeye cap - excised from an export rib. Salt, pepper, temper for a good hour or more. Pan roast, deglaze with white wine, add in shallot, thyme, reduce to glaze; pan sauce of veal stock, a bit of chicken stock, a bit of mustard. Pass sauce through a mini-chinois. Shoestring, twice-cooked yukon golds, small side of arugula salad, with "beet chips" - slow roasted "feuilles" of beets, bit of chevre. (I like the pepper of the arugular, the subtle sweetness of the beets, against the salt of the chevre, and slight tang of the beef and sauce).

What's yours?

-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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Yumm!! I like my ribeye seasoned with coarse salt, freshly cracked pepper, cooked the pink side of medium rare in my iron skillet.

While steak rests I like to throw in a good few shakes of Brandy, deglaze and reduce then cold butter and some freshly chopped parsley.

For side, only thing that really works for me is a fresh batch of bearnaise. Nothing better than using the fries to soak up the lovely pan juices on the palte then dunking them into bearnaise.

Mon dieu! I'm feeling faint at the thought of it. Need to go lie down :D

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Does bone-in rib count as steak? Because that's my favourite way of doing it, simply pan-fried. The following was served on dressed watercress with Maris Piper potato chips fried in duck fat (yum!!).

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If there's no bone-in rib available, then just rib-eye will do. I'm very lucky to have a reliable source of fine Aberdeen Angus, Hereford and Welsh Black beef. The following is a pic of the great marbling of the Angus rib-eyes...

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Basically, rib is king when it comes to steak!!

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Beautiful, guys!

Does bone-in rib count as steak?

Well,

paulbutcher.jpg

After my own heart, prawncracker. It 's a constant battle to balance the rib caps with the (heart of the) ribeyes, but immeasurably worth it. Both cuts, pure pleasure.

Edited by paul o' vendange (log)

-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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I like to use Top Loin, Rib-eye or Chuck-eye.

This one is 1.5lb 2" thick Chuck-eye steak. Seasoned with olive oil, Oregano, black pepper, a dash of Maxine's chili powder and lots of coarse salt.

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Broiled 3 minutes on each side.

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hi everyone

i just got back from belgium and had the experience of a lifetime

3 days in the kitchen at comme chez soirre

im a specialist with beef here in puerto vallarta mexico

if yoou would like to watch a neat video go to my web page

www.brucesbackalleybistro.com

and watch the video

when im cooking the new york youll notice the coca cola dont be surprised the sugars and acid help the meat out quite a bit

go take a look and try not to eat your monitor lol

bruce

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