Day at the Grill Part 2. This is a fairly traditional BBQ meal. We have steak and potatoes on the menu today. We’ll grill the steak but won’t be grilling the fries, although, that might have been interesting. Maybe next time.
To soak up the flavors, we seasoned the steak, and then placed the vegetables and herbs on top. I was personally so confused to learn that garlic is a vegetable and not something else. It also completely ruined this nice paragraph because I wanted to simply say “herbs on top”, but now that is ruined.
Whatever, butter is the best vegetable of them all. Especially if you use olive oil butter, then it’s technically a fruit butter, and who doesn’t like jam on steak?
Speaking of vegetables, here are some potatoes that we sliced with care. I wanted to make a log cabin out of them for the picture, but unfortunately I didn’t have time to do that, so here is a sad stack of them.
The sun was so intensely beating down on our grill, it washed out the outdoor pictures really badly. We promise that this is steak, not a giant porkchop.
Either way, look at those grill marks! Rather nice I say.
Can’t go wrong with fries like this. To be fair, it took quite some effort to get the oven time just right for our desired potato tastes.
We recommend watching the oven carefully for the last few minutes, as not all ovens are created equal.
In the end we got that crispy perfection. Didn’t burn down the house. Didn’t end up with soggy potatoes.
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Sunny Steak Frites
Ingredients
Steak
- 3 Ribeye Steaks
- Salt
- Pepper
- 3 tbsp. Butter
- 6 Sprigs Thyme
- 6 Cloves of Garlic
Frites
- 4 Russet Potatoes
- Olive oil
- Salt
- Pepper
- Garlic powder
Instructions
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Start by prepping your sous vide to 55 degrees celsius and preheating your oven to 400 degrees fahrenheit.
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Pat dry your steaks and season with salt and pepper. Place your steaks into your vacuum seal bag or large ziploc bag with the butter, garlic and thyme. Seal your bag tightly with as little air as possible. Place in water bath for 45 minutes for a medium rare. (You may need to adjust time depending on thickness of your steaks.)
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Peel your potatoes and slice them into shoestring sized fries. Toss with some olive oil, salt, pepper, and garlic powder. Season based on your preference. Bake for 30 minutes at 400 degrees, flipping after the first 15 minutes. After 30 minutes, increase temperature to 450 degrees and bake for another 10 - 15 minutes.
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Once steaks are done, toss on the grill on high and sear for 3 minutes on each side or until you get those nice grill marks. Make sure to let your steak rest before cutting into them.
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Serve steak with your fries and maybe our nice grilled romaine recipe from last week.