Jensen's Aug-mented Steak Frites with 'Cloaked' Garlic Herb Butter
Inspired by the dual nature of an augmented operative, this dish combines a perfectly seared steak with crispy frites and a compound butter that melts away, revealing layers of flavor. It's a robust meal designed to provide sustained energy, much like a deployed augmentation.
Directions
- 1
Pat the steaks dry thoroughly with paper towels. Season generously with 1 ½ teaspoons kosher salt and 1 teaspoon black pepper. Let rest at room temperature for 30 minutes.
- 2
Meanwhile, prepare the garlic herb butter: In a small bowl, combine softened butter, minced garlic, parsley, chives, smoked paprika, and red pepper flakes. Mix well until thoroughly combined. Form the butter into a log using parchment paper, twist the ends, and refrigerate until firm.
- 3
For the frites, soak potato sticks in cold water for 30 minutes to an hour; this helps remove excess starch for crispier fries. Drain well and pat completely dry with paper towels.
- 4
Heat the neutral oil in a large heavy-bottomed pot or Dutch oven to 300°F (150°C). Fry the potato sticks in batches for 5-7 minutes, until softened but not browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain. Increase oil temperature to 375°F (190°C).
- 5
Heat a heavy-bottomed cast iron skillet over high heat until smoking. Add olive oil. Once shimmering, carefully place steaks in the pan. Sear for 3-4 minutes per side for medium-rare, or until a deep brown crust forms.
- 6
Reduce heat to medium. Add 2 tablespoons of the garlic herb butter to the pan. Baste the steaks with the melting butter for 1-2 minutes. Remove steaks from pan and transfer to a cutting board. Top each steak with a thick slice of the refrigerated compound butter. Tent loosely with foil and let rest for 10 minutes.
- 7
While steaks rest, fry the potato sticks again in the 375°F (190°C) oil for 2-4 minutes, or until golden brown and crispy. Season immediately with salt.
- 8
Slice the rested steaks against the grain. Serve immediately alongside the crispy frites, allowing the 'cloaked' butter to melt beautifully over the warm meat.