i went to macy’s this weekend and bought myself a 5.5 quart cast iron pot and a 12″ cast iron skillet. thanks to the stellar prices and being armed with a friends and family 25% off coupon, lets just say i almost felt guilty paying so little for what i got. and i had one recipe in mind for sunday dinner…
now i’ve said it once and i’ll say it again. i’m not a fan of rachel ray. but her magazine is kind of awesome. my co-worker brought her copy of the new RR magazine in and i took a peek inside. i saw so many good recipes i ended up buying my own copy that night. amongst the handful of recipes i wanted to try, one stood out. steak frites. i decided that this will be the sunday meal to make and i won’t cheat the recipe (which is why i went out and bought the pot and pan – i also have other recipes lined up for those puppies). coming from this magazine i figured it wasn’t going to be too hard nor labor intensive. it was actually quite easy and turned out well. i even fried my own french fries!
1/3 cup mayo
2 teaspoons finely chopped flat-leaf parsley
3 tablespoons plus 1 1/2 teaspoon butter, soften
1 1/2 teaspoon dijon mustard
salt and pepper
1 pound baking potatoes peeled, rinsed and dried
1 1/2 teaspoons vegetable oil, plus more for frying
one 1 1/4-inch thick boneless rib-eye steak, about a pound
in a small bowl stir together the mayo, 1 teaspoon parsley and garlic. cover and refrigerate until ready to serve.
in a separate bowl combine 3 tablespoons butter, the remaining parsley, mustard and a pinch of salt and pepper.
slice the potatoes lengthwise 1/4 inch thick and pat dry. slice into 1/4 inch thick sticks and pat dry again. cover with a kitchen towel.
fill a deep pot with the vegetable oil, about 2″, and heat at high until it is at 325 degrees. fry the potatoes (the recipe suggested in 5 batches) until lightly golden, about 5 minutes. transfer to a cookie sheet lined with paper towels to drain and season with salt and pepper.
season the steak with salt and pepper. in a cast iron skillet, heat 1 1/2 teaspoons oil and the remaining 1 1/2 teaspoons butter over medium high heat. once the butter stops foaming, add the steak and cook, turning once until browned. for medium rare it was 8 minutes total. transfer to a cutting board and cover with foil. let the meat rest for 10 minutes. top with the herb butter and serve the fries with the garlic-parsley mayo for dipping.
ok so i did cheat a little bit… the recipe called for slicing the steak and then serving, but we decided to just eat it ourselves. this recipe looked so delicious in the magazine, and sort of intimidating but it was a cinch to make. and it really only took about 35 minutes. i can’t wait to try another one from the magazine. maybe i’ll be a converted rachel fan. maybe.