Name: Perfect Steak Frites
Cook time: 5400 s
Total time: 5400 s
Ingredients: For the sauce; 110 gr heavy cream; 80 gr whiskey/cognac; 2 tbsp butter; 2 tbsp peppercorn, crushed (not powder); 1 shallot, diced; Salt; For the frittes; 3 large russet potatoes; 2 q water; 1 tbsp vinegar; 1 tsp baking soda; 1 tsp salt; Frying oil; For the steak; 1 1/2 inch thick New York strip steak; Salt; Black pepper

BENGINGI

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Perfect Steak Frites

cook:

1 h 30 min

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You don’t need a reservation—just a good pan and good taste. Sometimes the only answer is steak frites with creamy peppercorn sauce. Thin, crispy frites that shatter at first bite. A perfectly seared steak, juicy and tender. And that dreamy sauce—brandy or cognac, cream, shallots, and a mountain of crushed peppercorns that wraps around every bite. It’s the kind of meal that makes you stop mid-bite and grin because it’s just so right. Golden frites, seared steak, and sauce so silky it should have its own fan club. No fuss, no reservations—just you, a pan, and pure satisfaction.

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Ingredients

For the sauce

110 gr heavy cream

80 gr whiskey/cognac

2 tbsp butter

2 tbsp peppercorn, crushed (not powder)

1 shallot, diced

Salt

For the frittes

3 large russet potatoes

2 q water

1 tbsp vinegar

1 tsp baking soda

1 tsp salt

Frying oil

For the steak

1 ½ inch thick New York strip steak

Salt

Black pepper

Directions

Step 1

Remove the steak from the fridge and let it come to room temperature.

1 ½ inch thick New York strip steak

Step 2

Cut the frites into thin, long strips.

3 large russet potatoes

Step 3

Bring a pot of water to a boil, adding vinegar, baking soda, and salt.

2 q water

1 tbsp vinegar

1 tsp baking soda

1 tsp salt

Step 4

Blanch the potatoes in small batches for 3-4 minutes. Remove and pat dry with paper towels.

Step 5

Heat oil to 325F or 165C. Fry the blanched potatoes for 4 minutes, then remove and drain.

Frying oil

Step 6

Place the first fried potatoes in the freezer for 1 hour.

Step 7

When ready to serve, heat oil to 350F or 175C for the second fry. Fry until golden brown, then toss with salt in a bowl. Do this while the steak rests to ensure everything is hot and crispy together.

Step 8

For the steak, generously season with salt and pepper.

1 ½ inch thick New York strip steak

Salt

Black pepper

Step 9

Heat a medium pan over medium heat for 3 minutes. Place the steak fat-side down first and sear for 3 minutes, then sear each side for 3 minutes. After that, flip the steak every 30 seconds until it reaches an internal temperature of 130-135F or 54-56C. Let it rest while you make the sauce.

Step 10

For the sauce: in a small pot over medium heat, cook butter, black peppercorns, salt, and shallots for 3 minutes until the shallots soften. Add whiskey or cognac and cook until the alcohol is burned off (no flames). Add heavy cream and simmer until thickened. If it breaks, add a little water to bring it back together.

2 tbsp butter

2 tbsp peppercorn, crushed (not powder)

1 shallot, diced

Salt

80 gr whiskey/cognac

110 gr heavy cream

Step 11

Slice the steak, plate it alongside the frites, and pour the sauce over the steak.

Step 12

YASSS!

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