And by the way....
I love steak! I love fries!
I especially love them together!
This meal is such a cheat night meal,
Ima make it
Valentine's Day on Tuesday.
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!!!!!!
......... 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!!!!!!
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!
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.
(It's taking everything I have to refrain from referencing Def Leopard right now).
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.
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.)
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.
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.
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!
Let set on paper towels again and sprinkle with cayenne (yowza!) and black pepper and salt.
And here we have the completed masterpiece...soft on the inside but super crunchy and golden on the outside.
Go ahead, take one.
As long as I'm not asked to share my cheesecake, it's all gooood.
Oh my gosh, you tell me: white wine vinegar
dry white wine
and salt and pepper!!!
Sounds kind of tasty for a sauce to go over steak, doesn't it?
It smelled so good while I was making it...with the shallots sauteed in butter and that tarragon...tarragon is a-mazing oh my!
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.
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.
Set steaks aside and tent with aluminum foil while you get the french fries on the plate.
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!
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
See ya soon!
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Rib Eye Steak in Beurre Blanc with Duck Fat Fries
From cookingchanneltv.com Nadia G’s Show Bitchin Kitchen
Courtesy of www.turnkeyqualitycars.com
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
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
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
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.