I should probably start this off with a warning: this is not the quickest recipe in the world but is great for those times when you really want to put together an amazing meal that takes more time than effort.
So it’s a very basic steak and fries, but let’s start with the fries ’cause you’re going it want to start it waaaaay ahead. First get a russet potato and cut into sticks. I prefer to leave the peel on because that gives it just a little bit more flavor and character. Have a bowl of water nearby and put the potato in the water as you cut. This will keep them from oxidizing and turning brown.
Next put the potato sticks into boiling water. This water should be quite salty, they say it should be as salty as ocean water. Here we’re blanching the potatoes. I’ve tried blanching in oil but it definitely did not turn out as well as this did. That salty water will get into the potato and season the inside. Leave in the water until they’re cooked all the way through. It should look kind of like is.
Next step is to freeze them. Yup, you read that right, freeze it. You’re going to want it frozen all the way through. This will take about 45 minutes so about 40 minutes later, heat your oil to 350-360. You can use a thermometer to check it.
Once your oil is ready, add the potatoes to the oil. Just be sure to do it with caution so it doesn’t splash and by batches so you don’t cool your oil. You want to take them out when they start crisping around the corners. You don’t want golden here, you just want to form a crust. Once they look like these, pop back into the freezer until frozen through again.
Why freeze again? Simple, your potato is already cooked, you want to achieve a crispy exterior with a fluffy interior. At this point you can save them frozen for future use. Once you’re ready for the final fry, heat your oil back up to temperature (350-360, remember?) and again, remember to not cool the oil by putting too many in at a time.
Look good, don’t they? Takes some foresight but totally worth it! So the steak is pretty straightforward. First you want to bring it up to room temperature if you just pulled up of the fridge. Rub some salt on all sides, sprinkle with pepper and rub in a little olive oil. This will draw out a little of the juice which will makes better caramelization (or color).
While you let that come up to temperature, start heating your pan. You want it dry and with really high heat, shoot for a surface temperature of 250 or higher. You want to sear very quickly so the inside doesn’t cook. Some will say that the sear traps the juices but it doesn’t really, it just makes it look and taste great.
After that pop into the oven at 350 until it reaches the temperature you like. Remember to let the steak rest for a few minutes so that the juices congeal slightly and don’t pour out the moment you cut into it.
The asparagus is by far the easiest thing in the world to do. Just heat up you griddle and toss your asparagus with some olive oil and minced garlic. Don’t forget to chop off the stems or you’ll be chewing’ till next year!
Keep an eye in them because they really don’t need more than a few minutes to cook. You’ll see them turn bright green. That’s my favorite time to take it off because it’s still got a little crunch.
So there you have it. A very basic meal, well made and easy to enjoy! Just remember that with this kind of meal the quality of the ingredients really shine through so the better the ingredients the better the meal will be.