Steak Fries with Herb Garlic Butter and Aqua Sauce

Ingredients

• 2 pieces USDA Prime Chuck Flap Steak (5 oz each, trimmed)
• 2 oz Beef Trim (Collected from steak trimming, for butter)
• 4 Tbsp Unsalted Butter (softened)
• 1 tsp Fresh Thyme (chopped)
• 1 tsp Fresh Rosemary (chopped)
• 3 cloves Garlic (minced, added at end of butter)
• 2 pieces Idaho Russet Potatoes (≈300 g each, 70‑count per box)
• 2 Tbsp Kosher Salt (for soaking water)
• 2 Tbsp White Vinegar (for soaking water)
• 2 Tbsp Beef Tallow (for frying fries)
• 1 cup Shallots (finely chopped)
• 1 Tbsp Extra Virgin Olive Oil (for sauce base)
• 3 Tbsp Cognac (good quality)
• 1 cup Dry White Wine (Sauvignon Blanc or similar)
• 2 Tbsp Tamari (gluten‑free soy sauce)
• 1 tsp Fish Sauce (Thai style)
• 2 Tbsp Ketchup (Kat Manis) (sweet thickened)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1 Tbsp Cherry Vinegar (or red wine vinegar)
• 6 cup Chicken Stock (homemade or low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 1 tsp Green Sichuan Peppercorns (toasted)
• 1 tsp Black Peppercorns (toasted)
• 0.5 tsp Red Sichuan Peppercorns (optional for color)
• 2 Tbsp Fresh Chives (chopped for garnish)

Instructions

1. Trim and Portion Steak

   Trim excess fat from the chuck flap, reserve the trimmings for butter, and cut the meat into two 5‑oz steaks. Pat dry with paper towels.

   Time: PT10M

2. Render Steak Trim into Butter

   In a small saucepan melt 2 Tbsp unsalted butter over medium‑low heat. Add the beef trim, thyme and rosemary. Cook, stirring occasionally, until the fat renders and the trim is browned, about 10 minutes. Add minced garlic in the last minute.

   Time: PT15M

   Temperature: medium‑low heat

3. Cut Potatoes

   Wash potatoes, then slice into ¼‑inch strips using a mandoline or fry cutter. Rinse under cold water to remove surface starch.

   Time: PT15M

4. Soak Potatoes

   Place the cut potatoes in a large bowl, cover with cold water, add 2 Tbsp kosher salt and 2 Tbsp white vinegar. Stir, then refrigerate for at least 1 hour (up to 2 hours).

   Time: PT60M

5. Prepare Shallot Base

   Finely chop 1 cup shallots. Heat 1 Tbsp olive oil in the wide‑bottom saucepan over medium heat, add the shallots and sweat until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Add Garlic to Shallots

   Stir in the minced garlic and cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

7. Deglaze with Cognac and Wine

   Carefully add 3 Tbsp cognac to the pan (flame may appear). Let it reduce for 1 minute, then pour in 1 cup dry white wine. Simmer for 3 minutes to evaporate most of the alcohol.

   Time: PT3M

   Temperature: medium heat

8. Add Flavor Boosters

   Stir in 2 Tbsp tamari, 1 tsp fish sauce, 2 Tbsp ketchup, 1 Tbsp lemon juice and 1 Tbsp cherry vinegar. Cook 5 minutes, allowing the mixture to darken slightly.

   Time: PT5M

   Temperature: medium heat

9. Incorporate Chicken Stock

   Add 6 cups chicken stock, bring to a gentle boil, then reduce heat and simmer until the volume decreases to about 4‑5 cups (≈10 minutes).

   Time: PT10M

   Temperature: medium heat

10. Finish Sauce with Cream

    Stir in 1 cup heavy cream, raise heat until the sauce just begins to boil, then lower heat and simmer 5 minutes. Add a pinch of toasted green and black Sichuan peppercorns. Strain through a fine mesh into a clean container.

    Time: PT5M

    Temperature: medium‑high heat

11. Dry and First Fry Potatoes

    Drain soaked potatoes, pat completely dry with paper towels. Heat 2 Tbsp beef tallow in a deep pan to 325°F (163°C). Fry potatoes in batches for 8 minutes until soft but not colored. Remove and drain on paper towels.

    Time: PT8M

    Temperature: 325°F

12. Second Fry for Crispness

    Increase oil temperature to 375°F (191°C). Return potatoes to the oil and fry 5 minutes until golden and crisp. Transfer to a rack, season lightly with salt.

    Time: PT5M

    Temperature: 375°F

13. Sear Steak

    Add 2 Tbsp beef tallow to the cast‑iron skillet, heat over high heat until shimmering. Place steaks in the pan, sear 3 minutes without moving, then flip and sear another 3 minutes. Baste continuously with the rendered steak butter from step 2. Use a meat thermometer; target 125°F (52°C) for medium‑rare.

    Time: PT8M

    Temperature: high heat

14. Rest Steak

    Transfer steaks to a warm plate, loosely cover with foil, and let rest for 8 minutes (or up to 12 minutes for larger cuts).

    Time: PT8M

15. Toast Peppercorn Blend

    In a small dry skillet, toast the remaining green, black and red Sichuan peppercorns over medium heat for 2 minutes until fragrant. Grind coarsely.

    Time: PT2M

    Temperature: medium heat

16. Plate and Garnish

    Arrange a generous bed of crisp fries on each plate. Slice the rested steak against the grain and place atop the fries. Spoon warm aqua sauce over the steak, sprinkle toasted peppercorns and chopped chives. Serve immediately with chopsticks.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

70 g

Fat

55 g

Fiber

6 g

Ingredient Substitutions

• Instead of USDA Prime Chuck Flap Steak: Ribeye, Flat Iron steak
• Instead of Beef Trim: Beef fat trimmings
• Instead of Unsalted Butter: Clarified butter
• Instead of Fresh Thyme: Dried thyme
• Instead of Fresh Rosemary: Dried rosemary
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Idaho Russet Potatoes: Yukon Gold potatoes
• Instead of Kosher Salt: Sea salt
• Instead of White Vinegar: Apple cider vinegar
• Instead of Beef Tallow: High‑smoke‑point vegetable oil
• Instead of Shallots: Red onion (½ cup)
• Instead of Extra Virgin Olive Oil: Canola oil
• Instead of Cognac: Brandy
• Instead of Dry White Wine: Chicken broth
• Instead of Tamari: Soy sauce
• Instead of Fish Sauce: Worcestershire sauce (1 tsp)
• Instead of Ketchup (Kat Manis): Regular ketchup
• Instead of Lemon Juice: Lime juice
• Instead of Cherry Vinegar: Red wine vinegar
• Instead of Chicken Stock: Vegetable stock
• Instead of Heavy Cream: Half‑and‑half (1½ cup)
• Instead of Green Sichuan Peppercorns: Black peppercorns
• Instead of Black Peppercorns: White pepper
• Instead of Red Sichuan Peppercorns: Paprika
• Instead of Fresh Chives: Green onions

Equipment Needed

• Sharp Chef’s Knife
• Cutting Board
• Mandoline or Fry Cutter
• Large Bowl
• Colander
• Paper Towels
• Cast Iron Skillet or Flat Top Griddle
• Wide‑Bottom Saucepan
• Rubber Spatula
• Whisk
• Fine Mesh Strainer
• Tongs
• Meat Thermometer
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soaking potatoes in salted water with vinegar
• Rendering steak trim into butter with herbs
• Deglazing sauce with cognac and wine
• Reducing sauce with stock before adding cream
• Basting steak with herb‑garlic butter while searing

Chef Tips from the Video

• Pat potatoes completely dry to prevent oil splatter
• Use a cast‑iron skillet for the best crust on the steak
• Finish the sauce with a knob of cold butter for extra sheen
• Season the steak generously just before it hits the pan

Troubleshooting

Storage

Refrigerator: Sauce up to 3 days; steak butter up to 5 days; cooked fries best same day.

Freezer: Raw cut potatoes can be frozen for up to 1 month; re‑thaw before frying.

Room temperature: Do not store cooked steak or fries at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare steak butter a day ahead and store in the refrigerator
• Make the aqua sauce up to the point before adding cream; reheat and finish later
• Soak potatoes ahead of time and keep covered in the fridge