Steak frites are a simple classic that can be done a multitude of ways. Often the steak is served well seasoned without an accompanying sauce, other classic recipes tend to simply reduce the pan drippings with some butter and pour the resulting sauce over the finished steak. This preparation highlights a hearty sauce made from Roquefort, which is a blue cheese from the south of France that is typically aged for around three months. It is creamy and sharp, which brilliantly enhances the a high quality rib eye.
By using a heavy, cast iron skillet you will maximize the amount of flavor in the steak; a simple, hefty dose of salt and cracked pepper is morphed into a delicious crust that a non-stick pan simply cannot provide. This recipe yields two substantial dinners and can easily be shared between many people if being prepared with a number of other dishes.
- 2, 8 oz. rib eye steaks cut 1” thick
- ½ cup finely diced shallots
- 1 stick salted butter
- 1 cup Roquefort cheese
- 2 cups heavy cream or whipping cream
- 1 large, Idaho potato
- 1 cup dry white wine
- 1 cup chicken stock
- 2 tbsp. olive oil
- Kosher salt and course black pepper
- Cut potato into thick, log cabin-shaped pieces.
- Either ‘blanch’ in 250° fryer or bake covered until fork tender. Set aside
- Sauté shallots in frothy butter and deglaze with cup of white wine in medium saucepan.
- Add one cup of chicken stock, reduce.
- Add two cups of whipping cream; reduce until thick, set aside.
- Generously cover steaks in salt and black pepper.
- In a heavy bottomed cast iron pan, heat until med high to high heat.
- Add approx. 2 tbsp. olive oil and sear steaks on each side for about 5 minutes each side. – Steaks
should have a tender crust.
- After searing steaks on one side, flip over and add one tbsp. of whole butter.
- Turn off heat and let steaks rest in pan.
- Refry frites in either a hot fryer or broiler until golden brown.
- Arrange in a log cabin-style on one side of a plate.
- Place steak on other side.
- Finish cream sauce by adding blue cheese at the end, spoon sauce over steaks.