Main Course

Steak and Potatoes

February 18, 2017

BEWARE!! THE CRISPY POTATO STACK IN THIS RECIPE IS SUPER ADDICTING!!! If you’re a steak and potatoes person, this is the recipe FOR YOU. If you’re not, then it’s still for you because it can easily be prepared with fish, grilled veggies, or you can just have more potatoes…more crispy potatoes! I have been tweaking this dish for a few weeks now along with the crispy potatoes and it was finally time to film it. Hope you enjoy!

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Start by squaring off the edges of 1 large russet potato.

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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.

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Stack the potato slices as evenly as possible…

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…and then trim the edges to make an even rectangular shape.

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Cut the rectangle in half.

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Press the slices firmly together, and shingle them into a stair-like structure.

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Transfer to a frying pan filled with canalo oil heated to 325°F.

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Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

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Transfer to a paper towel to drain.

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Sprinkle with a little sea salt and set aside.

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

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Transfer to a frying pan on high heat and sear for about 4 minutes on both sides.

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After the first flip…

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…add 3 tbsp of butter…

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…1 bunch of thyme…

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…and 1 garlic clove.

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

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

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Whip up a quick horseradish spread by mixing together 1/2 cup of sour cream…

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…1 tbsp of prepared horseradish…

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…salt and pepper to taste.

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Begin plating with a smear of the “horsey” sauce…

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…followed by a crispy potato…

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…a couple thick slices of the center cut NY strip…

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…a pinch of malden salt…

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…fresh cracked pepper…

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…fresh chives….

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…and a drizzle of olive oil. ENJOY!

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Steak and Potatoes

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. Start by squaring 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 canalo 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.
  2. 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 for about 4 minutes on both sides. After the first flip add 3 tbsp of butter, 1 bunch of thyme, and
  3. 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.
  4. Whip up a quick horseradish spread by mixing together 1/2 cup of sour cream, 1 tbsp of prepared horseradish, salt and pepper to taste.
  5. Begin plating with a smear of the “horsey” sauce, followed by a crispy potato, a couple thick slices of the center cut NY strip, a pinch of malden salt, fresh cracked pepper, finely chopped chives, and a drizzle of olive oil. ENJOY!
http://www.byrontalbott.com/steak-and-potatoes-2/

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| 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 |

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