Description
Steak & Frites
This Blue Cheese Steak & Frites is a decadent and flavorful dish.
The steak is topped with a creamy blue cheese sauce that is simply irresistible.
Ingredients:
Steak (e.g., ribeye, strip, or sirloin)
Olive oil
Salt
Pepper
Garlic powder
Onion powder
Rosemary
Potatoes
Vegetable oil
Blue cheese
Cream
Garlic cloves
Instructions:
Season steak with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a skillet over medium-high heat.
Cook steak to desired doneness.
While steak is cooking, cut potatoes into fries.
Heat vegetable oil in a deep fryer or large pot.
Fry potatoes until golden brown and crispy.
Drain fries on paper towels.
In a saucepan, melt blue cheese and cream over low heat, stirring constantly.
Top steak with blue cheese sauce.
Serve steak with fries and enjoy!
#BlueCheeseSteakAndFrites
Step-by-Step Guide
Follow these detailed instructions for a perfect result. First, pat your steak dry and generously season all sides with salt, pepper, garlic powder, and onion powder. Let it sit at room temperature for 30 minutes. Heat a heavy skillet (cast iron is ideal) with olive oil over medium-high heat until shimmering. Add the steak and a sprig of rosemary. Sear for 3-5 minutes per side for medium-rare, basting constantly with the melted butter and oil. Remove the steak, tent with foil, and let it rest for 10 minutes.
While the steak rests, prepare the frites. Cut peeled russet potatoes into uniform 1/4-inch sticks and soak in cold water for 15 minutes to remove excess starch. Pat them completely dry. Heat vegetable oil in a deep fryer or large, heavy pot to 325°F (163°C). Fry the potatoes in batches for 5-6 minutes until soft but not colored. Remove and drain. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on a wire rack over a baking sheet and salt immediately.
For the sauce, combine crumbled blue cheese, heavy cream, and a minced garlic clove in a small saucepan. Cook over the lowest possible heat, stirring constantly, until the cheese is melted and the sauce is smooth and warm. Do not let it boil.
Serving Suggestions
Plate the rested steak and spoon the warm blue cheese sauce generously over the top. Serve the crispy frites alongside in a separate bowl or piled next to the steak. For a fresh contrast, add a simple arugula salad dressed with lemon vinaigrette. A robust red wine like a Cabernet Sauvignon or Malbec is the perfect beverage pairing to cut through the richness of the cheese and steak.
How-to Summary
To make Blue Cheese Steak & Frites: Season and sear a steak, then let it rest. Double-fry potato sticks for crispy frites. Gently melt blue cheese with cream and garlic for a simple sauce. Top the steak with sauce and serve with the hot fries.
Frequently Asked Questions
Can I use a different cheese for the sauce? Yes, Gorgonzola is an excellent substitute for blue cheese, offering a similar pungent flavor. For a milder sauce, try a creamy gouda or fontina.
How can I make this without a deep fryer? For oven-baked frites, toss the dried potato sticks with oil, spread on a parchment-lined baking sheet, and bake at 425°F (220°C) for 30-40 minutes, flipping halfway.
What’s the best way to achieve a good sear on the steak? Ensure the steak is dry before seasoning and that your skillet is very hot before adding the oil and steak. Do not move the steak for the first few minutes to allow a crust to form.
Can I prepare any components ahead of time? You can make the blue cheese sauce ahead and gently reheat it. Potatoes can be cut and soaked in water, then dried, several hours in advance. The first fry (blanching) can also be done ahead.
Why is resting the steak important? Resting allows the meat’s juices, which have been driven to the center by heat, to redistribute throughout the steak. This results in a juicier, more flavorful bite when you cut into it.
Common Mistakes to Avoid
- Not drying the steak before searing, which leads to steaming instead of browning.
- Crowding the pan when frying potatoes, which lowers the oil temperature and makes fries soggy.
- Applying high heat to the blue cheese sauce, causing it to separate or become grainy.
- Slicing the steak immediately after cooking, losing all the precious juices to the cutting board.
- Underseasoning the steak and fries. Season in layers for the best flavor.
Conclusion
This Blue Cheese Steak & Frites recipe transforms simple, high-quality ingredients into a restaurant-worthy meal. The key lies in mastering a few techniques: achieving a perfect sear, double-frying for ultimate crispiness, and gently crafting a velvety sauce. By following this guide and avoiding common pitfalls, you can confidently create a decadent, impressive dish that is sure to become a favorite for special occasions.
