Steak Frites: Parisian Restaurant Secret by Ben Maxwell

Ingredients

• 16 oz boneless ribeye steak
• 2 lbs potatoes, for fries
• 1/4 cup beef fat (suet or tallow)
• 1 cup unsalted butter
• 1 cup mixed fresh herbs (parsley, chives, tarragon suggested)
• 2 tbsp dijon mustard
• 1 shallot, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare your fries: Cut potatoes into 1/4-inch thick fries, rinse under cold water, and pat dry thoroughly. Fry in hot oil (325°F or 160°C) until tender, then increase oil temperature to 375°F (190°C) and fry until golden brown and crispy. Drain on paper towels and season with salt.
2. Make the green sauce: Blend fresh herbs, Dijon mustard, minced shallot, olive oil, salt, and pepper until smooth and vibrant green. Adjust seasoning to taste.
3. Prepare the steak: Season the ribeye steak generously with salt and pepper on both sides. Let it sit at room temperature for about 20 minutes before cooking.
4. Sear the steak: Heat beef fat in a cast-iron skillet over medium-high heat until shimmering. Sear the steak for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Use a meat thermometer for accuracy (130-135°F for medium-rare).
5. Baste the steak: Reduce heat to medium. Add butter to the skillet and tilt it to create a foamy, melted butter bath. Spoon the foamy butter over the steak continuously for 2-3 minutes.
6. Rest and serve: Remove steak from the skillet and let it rest for at least 5-10 minutes on a cutting board. This allows juices to redistribute, ensuring a tender steak.
7. Slice and plate: Slice the rested steak against the grain. Serve immediately with a generous portion of crispy fries and spoon the vibrant green sauce over the steak.