Classic Steak Frites by Notorious Foodie

Ingredients

• 1 (approx. 1.5-2 inch thick) bone-in ribeye steak
• 2 tbsp sea salt (for steak brine)
• 1 tbsp black peppercorns (for steak brine)
• 1 beef bone marrow, cleaned
• 2 tbsp salt (for bone marrow brine)
• 2 large potatoes (like Russet or Yukon Gold)
• 1 shallot, finely diced
• 3-4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 tbsp unsalted butter
• 4 tbsp clarified butter (or high smoke point oil)
• 2 tbsp green peppercorns (in brine, optional but recommended)
• 1/4 cup brandy (or whiskey)
• 500 ml beef stock
• 200 ml double cream (heavy cream)
• 1 tsp Worcestershire sauce
• 2 tbsp olive oil
• 1 tbsp sea salt (for bone marrow)
• 1 tsp black pepper (for bone marrow)
• 1-2 quarts vegetable oil (for frying)
• 2 tbsp fresh chives, chopped (for garnish)

Instructions

1. Day Before: Season the steak generously with sea salt and black pepper. Place uncovered in the refrigerator for at least 1 hour, or ideally overnight. Submerge the cleaned bone marrow in cold salt water and refrigerate overnight.
2. Day Before: Thinly slice potatoes into strips using a mandolin or knife. Rinse the potato strips under cold water until the water runs clear. Cover with fresh water and refrigerate for 1-2 hours.
3. 1-2 hours before cooking: Remove the steak from the refrigerator to allow it to come to room temperature.
4. Preheat your pan to high heat. Add the clarified butter and let it get very hot.
5. Pat the steak completely dry with paper towels. Carefully place the steak into the hot pan and press down firmly for 20 seconds to ensure good contact. Do not move the steak for the first 2 minutes of searing.
6. Flip the steak. Reduce the pan heat to medium. Add the diced shallots, smashed garlic cloves, rosemary sprigs, thyme sprigs, and 4 tablespoons of unsalted butter to the pan.
7. Continuously baste the steak with the foaming butter mixture. Flip the steak every minute. Cook until the internal temperature reaches 120°F (49°C) for medium-rare.
8. Remove the steak from the pan and let it rest on a cutting board. Pour any accumulated juices from the pan over the steak.
9. To the same pan (add the extra diced shallot if you didn't use enough in step 6), add the 4 tablespoons of green peppercorns (or crushed black pepper if green are unavailable). Cook for 2 minutes.
10. Deglaze the pan with brandy (or whiskey), scraping up any browned bits from the bottom. Cook until most of the alcohol has evaporated, about 1 minute.
11. Add the 500ml of beef stock to the pan. Bring to a simmer and reduce the liquid by half. Stir in the 200ml of double cream and simmer gently until the sauce slightly thickens.
12. Season the sauce to taste with salt. Add a splash of Worcestershire sauce. Scoop the bone marrow into the sauce and whisk to combine. Keep warm.
13. Prepare the bone marrow: Remove the bone marrow from the salt water and pat it thoroughly dry. Drizzle with 2 tablespoons of olive oil, season with 1 tablespoon of sea salt and 1 teaspoon of black pepper.
14. Bake the bone marrow at 220°C (425°F) for 15 minutes, or until tender and slightly rendered.
15. Prepare the fries: Drain the potatoes thoroughly and pat them completely dry with paper towels. Heat the vegetable oil in a deep fryer or heavy pot to 325°F (160°C).
16. Fry the potatoes in batches for 2-4 minutes until lightly golden and softened (this is the first fry). Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).
17. Fry the potatoes again for 2-4 minutes until golden brown and crispy. Remove and drain on paper towels. Season immediately with salt.
18. To plate: Spoon a layer of the au poivre sauce onto the serving plates. Slice the rested steak and arrange it over the sauce. Pile the crispy fries alongside the steak. Spoon additional sauce over the steak and garnish with chopped fresh chives.