TurnKey Auto Call: 319-683-2850 Text: 319-331-8796
  • Home
  • Inventory
  • Recently Sold
  • About Us
  • Contact
  • Angie's Blog/Recipes

I Am So Making This For Valentine's Day...Ribeye and Double Deep Fried Fries

2/11/2012

 
Happy weekend everybody!
And by the way....

I love steak! I love fries! 
I especially love them together!
Picture


This meal is such a cheat night meal,

Ima make it
again for
Valentine's Day on Tuesday.

Mmmmmmmmm Mmmmmmm Gooooooooood!!!

See those fries down below?......Double deep fried, crispy seasoned goodness like you've never had!!!
See that Rib-eye?....Chin dripping juicy goodness is what that is!!!!!!

Picture
See that savory, tasty Beurre Blanc sauce on top of that Rib-eye up above?


.....No?
......... You don't see it?

....On top of the steak?




Of course you don't see it,


CAUSE IT'S NOT THERE!!!!

I FORGOT TO LADLE THAT DELICIOUS SAUCE ONTO THE RIB-EYE!!!!!!
In fact, I forgot about it until the next morning when I was cleaning up, took the lid off the saucepan to wash it, and there was my bee-utiful Beurre Blanc sauce, 15 hours old *sigh*.


Raise your hand if you're dumb and forgetful!!!!!!
Picture
Why does my right hand look like a half plucked daisy?

Dumb,
dumb,
dumb,
diddley-dee
dumb!
Dumb.


And the sauce looked and smelled so good too!!!

Q: Who needs a brain transplant?
Easy answer: Angie!

Oh well, I'll continue on with this post and talk about the Ribeye without the Beurre Blanc and those yummy, crispy fries. Cause they really were terrific!

Picture
I don't have a beginning line-up picture for the fries but it starts with peeled potatoes and raw sugar.
See how I peeled these potatoes?

I guess if you want fancy restaurant french fries, you peel only the middle and leave the skins on the end like this picture.

Pour your raw sugar, not regular sugar but raw sugar (which is found by the regular sugar) into the bowl with warm water and soak the fries for an hour.
(It's taking everything I have to refrain from referencing Def Leopard right now).
Picture

Oh!

Make sure after you soak the fries, that you dry them off with a paper towel.

You do not want water from the potatoes spattering from the hot oil up onto your pretty dress (cuz I wear so many of those.) Don't laugh. It could happen. 

Picture

Oh, very important too for super crispy, restaurant style fries...

Buy yourself an oil thermometer.
I found mine at Fareway Grocery Store for $2.50!!!

Two dollars and fifty cents.

I put off buying one for a year because I thought they were like twenty bucks (and I'm cheap.)
But no...
$2.50.

You will need a thermometer in order to cook the fries correctly cause you will deep fry them twice, which is the norm for quality, crispy fries.

Picture
Seriously, what the heck is duck fat? Oh wait, I have that in my pantry. Uh huh. Right by my stash of caviar.


Anyway, heat the duck fat (yeah, right...like I used duck fat, NOT!)

I used canola oil...Heat the canola oil to 325 degrees. Blanch 1 cup of fries at a time until cooked but not crispy, about 5 minutes. Remove from oil and dry on paper towels.

Picture

While these are drying on paper towels...

Picture

don't let the thermometer fall face first into the hot oil.

Dis not good.

Picture
Okay, now here's the deal. Raise the temperature of the oil to 375 degrees.
Fry in batches again until golden and crispy, about 3-5 minutes.

See the thermometer on the top right?

It's amazing how the temp goes down so quickly when a handful of potatoes are thrown in.
See how golden and crispy these fries are getting? Yum!


Picture




Let set on paper towels again and sprinkle with cayenne (yowza!) and black pepper and salt.

Picture


And here we have the completed masterpiece...soft on the inside but super crunchy and golden on the outside.

Absolutely perfect!

Go ahead, take one.
I'm sharing.
As long as I'm not asked to share my cheesecake, it's all gooood.


Picture
Okay, Ima run through quickly, the directions for the Beurre Blanc sauce since I saw fit not to use it after I made it! 

Oh my gosh, you tell me: white wine vinegar
dry white wine
shallots
butter
tarragon
and salt and pepper!!!

Sounds kind of tasty for a sauce to go over steak, doesn't it?

Well, pretty much, these are the only pictures I have of this lovely sauce.
It smelled so good while I was making it...with the shallots sauteed in butter and that tarragon...tarragon is a-mazing oh my!
Picture
Now we move to the Ribeye steaks.

So easy to make.

In a pan on the stove!

But you'll need the steaks, a couple tablespoons canola oil, salt, pepper and 2 tablespoons butter.


Picture



Salt and pepper the Ribeyes and cook until medium-rare or however you like your steaks.

Usually 3 1/2 minutes each side for medium rare.

They should look and smell pretty amazing by the time they are cooked to your specs.
Picture



Set steaks aside and tent with aluminum foil while you get the french fries on the plate.

Picture



And

plate

it all

up.

Picture
Sweetness does not look real convincing that she wants a hunk o' that juicy Ribeye.

Oh, just a heads up,

if you think of being kind of cute and funny and ask your vegetarian daughter if she would like some big, juicy, meaty steak...
she might do this.

Just sayin', that's all :)


Okay, Get a big ol' napkin ready cuz you're gonna need it!
So tasty, so amazing.
My mouth is watering just writing about this Ribeye and Fries!
Picture


The recipes are below!
If you can see the recipe on the left hand side, just click on it and then click print if you want to print it off.

Have a great rest of the

weekend!


See ya soon!

Picture
Rib Eye Steak in Beurre Blanc with Duck Fat Fries
From cookingchanneltv.com Nadia G’s Show Bitchin Kitchen
Courtesy of www.turnkeyqualitycars.com

Ingredients
FRIES:
2 cups warm water
1/2 cup raw sugar
2 russets, cut into 1/4-inch fries
3 cups duck fat
1/4 teaspoon cayenne pepper
Freshly cracked black pepp
Sea salt

BEURRE BLANC:
1/4 cup white wine vinegar
1/4 cup good-quality dry white wine
2 shallots, minced
1 stick (1/2 cup) cold butter, cubed
2 tablespoons fresh tarragon leaves, roughly chopped
1/2 teaspoon sea salt
Freshly cracked black pepper

STEAK:
2 tablespoons canola oil
Two 1-inch-thick rib eye steaks, at room temperature
1/2 teaspoon coarse salt
Freshly cracked black pepper
2 tablespoons butter

Directions
For the fries:To the warm water, add the raw sugar and whisk. Soak the fries in the sugar water for 1 hour, or up to overnight. Strain and dry off in a salad spinner.

In a large pot, heat the duck fat to 325 degrees F. Blanch 1 cup of fries at a time until cooked but not crispy, about 5 minutes. Once all batches have been blanched, raise the temperature of the oil to 375 degrees F. Fry in batches again until golden and crispy, 3 to 4 minutes. Season with cayenne, black pepper and sea salt.

For the Beurre Blanc: Heat a saucepan over medium-high heat. Add the vinegar, white wine and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off the heat and let cool for about 1 minute. Put the saucepan back on the burner without turning on the heat. Throw in a few butter cubes at a time; whisk until the butter is melted. Continue until all the butter is melted. Add the tarragon, salt and some pepper. Mix. Cover, turn the heat to very low and let sit.

For the Steak: Heat the canola oil in a pan over medium-high heat. Sprinkle the steaks with the salt and some pepper. Cook for 3 1/2 minutes per side for medium-rare. For the last minute of cooking, add the butter and melt. Remove the steaks from the heat, tent and let rest for 5 minutes.

Place the steaks and fries on plates and top with some beurre blanc.


Comments are closed.



    Author

    Angie Madsen
    One half of a team that blends their work and personal life together
    in fun ways.





    Recipes
    Picture
    Click here to access recipes featured on this blog. 




    Categories

    All
    Appetizers
    Beef
    Bread
    Breakfast
    Caring
    Car Stories
    Casserole
    Chicken
    Christmas
    Cooking Misadventures
    Decor
    Desserts
    Fish
    Foosball Okay Football
    Fun Times
    Hot Cars
    I Am A Dork
    Kitchen Stuff
    Pasta
    Pets Pets Pets
    Pork
    Potatoes
    Seasonal
    Side Dish
    Soup
    Special Occasion
    Turkey
    Vegan Or Could Be Vegan
    Vegetables
    Vegetarian



    Archives

    February 2019
    January 2018
    December 2017
    November 2017
    October 2017
    January 2017
    October 2016
    September 2016
    August 2016
    February 2016
    January 2016
    October 2015
    September 2015
    August 2015
    July 2015
    May 2015
    April 2015
    January 2015
    December 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    September 2013
    August 2013
    June 2013
    April 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011



Turnkey Auto - Twenty years of a friendly setting of quality vehicles, affordable prices and exceptional service.
Text: 319-331-8796
​Call: 319-683-2850


 1/2 mile west of Frytown on 500th St
1811 500th St SW, Kalona, Ia 52247