Tomboy Butcher Box January 2022

TERES MAJOR STEAK & Hanger Steak

Laidback ranch // norwood, colorado

STEAK FRITES

Ingredients

  • 4 tablespoons unsalted butter, softened

  • 1 shallot, minced

  • 1 tablespoon minced fresh parsley

  • 1 garlic clove, minced

  • Kosher salt and pepper

  • 2 1/2 pounds large Yukon Gold potatoes, unpeeled

  • 6 cups plus 1 tablespoon peanut or vegetable oil

  • 2 (1-pound) boneless strip steaks, 1 1/4 to 1 1/2 inches thick, trimmed and halved crosswise

1. Mash butter, shallot, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set compound butter aside.

2. Square off potatoes by cutting 1/4-inch-thick slice from each of their 4 long sides; discard slices. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 or 4 planks and cut into 1/4-inch-thick fries. Repeat with remaining planks. (Do not place sliced potatoes in water.)

3. Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and 6 cups oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 to 10 minutes longer.

4. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer steaks to platter, top each with compound butter, tent with aluminum foil, and let rest for 10 minutes.

5. Using spider or slotted spoon, transfer fries to prepared sheet and season with salt. Serve fries with steaks.


Sadie Marie Farrington