Main Course

Steak and Potatoes #2

April 15, 2017

The best American cuisine has to offer…a 10 oz striploin seared and basted with butter and aromatics, crispy fried potato stacks salted to perfection, sweet and sour bacon gastrique, and creamy horseradish. Did I miss anything? So GOOD.

Dice up 5-6 slices of thick cut bacon into small bites.


Transfer the bacon to a small pan on medium heat and render for 5-6 minutes, or until it begins to crisp up and turn a dark golden brown.

Once the bacon is done cooking, transfer it to a paper towel to drain excess grease.

Drain the excess grease from the pan (no need to clean out), return to low heat, and add 1 cup of balsamic vinegar to reduce for 10 minutes.

While that reduces finely chop 1/2 of a red onion…

…and 2 stalks  of celery. Set aside.

Square off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces.

Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape.

Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.

Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

Transfer to a paper towel to drain.

Sprinkle with a little sea salt and set aside.

Generously season a large (10 oz. is perfect) strip steak on both sides with salt and pepper.

Transfer to a frying pan on high heat and sear all sides for 30-45 seconds.

Add 1 tbsp of butter, 1 sprig of rosemary and thyme, and 1 garlic clove.

Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter.

Remove from the pan and let rest for 7-10 minutes be slicing.

Right before serving the steak, add 2 tbsp of brown sugar to the balsamic reduction and continue to reduce for a 1-2 minutes.

Add the crispy bacon and diced veggies.

Give this a good mix and remove from heat.

Begin plating with a smear of the horseradish sauce…

…followed by the crispy potatoes…

…the thick cut NY strip…

…a few spoonfuls of the bacon gastrique…

…finely chopped chives…

…a pinch of malden salt…

…fresh cracked pepper, and ENJOY!

Steak and Potatoes #2

Ingredients

    Crispy Potatoes:
  • 1 russet potato
  • canola oil for frying
  • Strip Steak:
  • 1 10oz NY strip
  • 3 tbsp butter
  • 1 garlic clove
  • 1 bunch of thyme
  • Horsey Sauce:
  • 1/2 cup sour cream
  • 1 tbsp prepared horseradish
  • salt and pepper to taste

Instructions

  1. Dice up 5-6 slices of thick cut bacon into small bites. Transfer the bacon to a small pan on medium heat and render for 5-6 minutes, or until it begins to crisp up and turn a dark golden brown. Once the bacon is done cooking, transfer it to a paper towel to drain excess grease.
  2. Drain the excess grease from the pan (no need to clean out), return to low heat, and add 1 cup of balsamic vinegar to reduce for 10 minutes. While that reduces finely chop 1/2 of a red onion and 2 stalks of celery.
  3. Square off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure. Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout. Transfer to a paper towel to drain. Sprinkle with a little sea salt and set aside.
  4. Generously season a large (10 oz. is perfect) strip steak on both sides with salt and pepper. Transfer to a frying pan on high heat and sear all sides for 30-45 seconds before adding 1 tbsp of butter, 1 sprig of rosemary and thyme, and 1 garlic clove. Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter. Remove from the pan and let rest for 7-10 minutes be slicing.
  5. Right before serving the steak, add 2 tbsp of brown sugar to the balsamic reduction and continue to reduce for a 1-2 minutes before adding in the bacon and diced veggies. Remove from heat and begin plating.
  6. Start with a smear of the horseradish sauce, followed by the crispy potatoes, the thick cut NY strip, a few spoonfuls of the bacon gastrique, finely chopped chives, a pinch of malden salt, fresh cracked pepper, and ENJOY!
http://www.byrontalbott.com/steak-and-potatoes-2-2/

Screen Shot 2017-02-17 at 5.15.59 PM

| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |

You Might Also Like