Cast Iron Steak Frites
2 Large Bone-In Ribeye Steaks from Richard’s
3 tbsp. good olive oil
2 tbsp. Irish Butter
Kosher Salt and Pepper
Couple Rosemary Sprigs
Pre-heat oven to 400 degrees - Allow steaks to rest at room temperature for about 20 minutes – then massage two tablespoons of olive oil into both sides of the steaks for about two minutes.
Heat cast iron skillet over high heat until it begins to smoke – add remaining olive oil and butter, then place both steaks into skillet and sear on both sides for about three minutes. Add rosemary, then place into oven for a couple minutes or until you’ve reached an internal temperature of 135 degrees –
Remove steaks from oven and allow to rest for 3 to 5 minutes – during this time, feel free to make a compound butter using your favorite ingredients – I use a base of Irish butter with minced garlic, red pepper flakes, chives, and salt and pepper.
After steaks have rested properly, slice and serve with duck fat fries.
Duck Fat French Fries
Pint of duck fat from Richard’s Meat Market
3 Russet Potatoes (One per person)
Water – Enough to cover raw fries
·Salt and Coarse Ground Pepper
Goat Cheese Crumbles
· Parsley for Garnish
Slice the potatoes to ½ inch fries. Place in a bowl and cover with cold water. Add a generous amount of salt and a splash of vinegar. Allow the fries to rest in the salty water for an hour.
Heat the duck fat in a deep pan - Drain the potatoes and pat dry. Any moisture on the potatoes will cause a lot of splattering, so do your best to pat very dry.
Add fries in small batches. Fry until golden brown, then remove to paper towel once thoroughly cooked. Top with salt, pepper, goat cheese crumbles, and parsley.