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!
