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ionised
Lovely cook on the steak!
itsgucci060
Gorgeous
Tom_Finkleberry
Makes me wanna cook, thank you!
LNF6
that looks delicious. Those chips too!
Whodat007
Looks sous vide.
amiralimir
Niceee
I would have loved a better crust, thats why i avoid grill pans with lines
But still nicely done 👌🏻
Tampadarlyn
[deleted]
[removed]
spiritedawayf0x
Brilliant
orcodito
ENGLISH AIN’T MY NATIVE LANGUAGE, I apologize in advance for any gramatical errors in this recipe.
For the steak:
Take the meat out of the fridge, preferably the night before the day you plan to cook it; otherwise, 3/4 hours ahead is also acceptable.
Once it’s at room temperature, heat a non-stick grill on high heat without oil/butter. If you don’t have a non-stick grill, use them, but avoid EVOO (seed oil is ideal) and regular butter (use clarified butter), as they would burn. In any case, don’t use excessive amounts; the meat shouldn’t fry. A drop of oil or a bit of butter is sufficient.
Meanwhile, pat the meat dry gently with paper towels. When the grill is thoroughly heated, place the meat on it, bone side or fatty side (if either exists). If necessary, you might need to prop it up for a moment. Cook for 30/40 seconds.
If there’s neither, do the same with one of the meat’s thicknesses, always propping it up for a moment with your hands.
After 30/40 seconds, flip the meat to one of its sides and let it cook for a minute/a minute and 15 seconds, then flip it to the other side.
The heat should remain high during these steps.
Transfer the meat to another pan, add butter, garlic (or shallots, as preferred), and rosemary. Let it melt over medium/low heat and baste the meat using a spoon with the flavored melted butter on both sides for a maximum of 2 minutes, this step is optional.
Now, remove the meat from the pan/grill and let it rest for 10/15 minutes, depending on the size of the piece. The cooking times I mentioned till now refer to a piece of meat almost 2 fingers thick.
Once rested, slice the meat, season with salt, pepper and that’s it.
For the French fries:
Thoroughly wash the potatoes, leaving the skin on, and cut them into the desired shape for fries.
Soak them in cold water for about half an hour, drain them, and dry them as much as possible.
Fry them in hot seed oil for about 6/7 minutes, keep touching them with a wooden spoon or similar during this time; they should feel rough when it’s time to take them out.
Then, drain them, pat them dry with paper towels, increase the oil temperature, and after a few minutes, refry them for 50/60 seconds. Drain them again, add salt and hot paprika, and mix them. With the double frying, they will become very crispy.
The chimichurri is just a regular one you can find anywhere on the net. I’d post the link here but idk if it’s allowed.
Ananvil
I was looking for a weird condiment lurking in the background
iranmeba
The inside looks perfect, I would want some crust.
Austiin2002
Looks amazing
gigaswardblade
How did you uncut that steak?
fiveminutetravelar23
wow
jeffykins
This is incredible, I absolutely love a flank steak with nice thick potato wedges and all of the chimichurri sauce I can find. Ugh I’m overdue to grill one
JesusOfTrap
And this ladies and gentlemens, is the right point of rare
mrblue_____
Too raw
MuffinMatrix
Finally, someones got a beautiful looking lean steak that doesn’t have giant globs of attached fat.
imcentz
What is the sauce on the first one?
Justinsetchell
Sous vide or reverse sear? What method did you use on the steak?
Daikon_3183
Good job Op. this looks delicious.
rickenjack
In French, this is called steak-frites. I learned that in 6th grade.
28 Comments
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Lovely cook on the steak!
Gorgeous
Makes me wanna cook, thank you!
that looks delicious. Those chips too!
Looks sous vide.
Niceee
I would have loved a better crust, thats why i avoid grill pans with lines
But still nicely done 👌🏻
[removed]
Brilliant
ENGLISH AIN’T MY NATIVE LANGUAGE, I apologize in advance for any gramatical errors in this recipe.
For the steak:
Take the meat out of the fridge, preferably the night before the day you plan to cook it; otherwise, 3/4 hours ahead is also acceptable.
Once it’s at room temperature, heat a non-stick grill on high heat without oil/butter. If you don’t have a non-stick grill, use them, but avoid EVOO (seed oil is ideal) and regular butter (use clarified butter), as they would burn. In any case, don’t use excessive amounts; the meat shouldn’t fry. A drop of oil or a bit of butter is sufficient.
Meanwhile, pat the meat dry gently with paper towels. When the grill is thoroughly heated, place the meat on it, bone side or fatty side (if either exists). If necessary, you might need to prop it up for a moment. Cook for 30/40 seconds.
If there’s neither, do the same with one of the meat’s thicknesses, always propping it up for a moment with your hands.
After 30/40 seconds, flip the meat to one of its sides and let it cook for a minute/a minute and 15 seconds, then flip it to the other side.
The heat should remain high during these steps.
Transfer the meat to another pan, add butter, garlic (or shallots, as preferred), and rosemary. Let it melt over medium/low heat and baste the meat using a spoon with the flavored melted butter on both sides for a maximum of 2 minutes, this step is optional.
Now, remove the meat from the pan/grill and let it rest for 10/15 minutes, depending on the size of the piece. The cooking times I mentioned till now refer to a piece of meat almost 2 fingers thick.
Once rested, slice the meat, season with salt, pepper and that’s it.
For the French fries:
Thoroughly wash the potatoes, leaving the skin on, and cut them into the desired shape for fries.
Soak them in cold water for about half an hour, drain them, and dry them as much as possible.
Fry them in hot seed oil for about 6/7 minutes, keep touching them with a wooden spoon or similar during this time; they should feel rough when it’s time to take them out.
Then, drain them, pat them dry with paper towels, increase the oil temperature, and after a few minutes, refry them for 50/60 seconds. Drain them again, add salt and hot paprika, and mix them. With the double frying, they will become very crispy.
The chimichurri is just a regular one you can find anywhere on the net. I’d post the link here but idk if it’s allowed.
I was looking for a weird condiment lurking in the background
The inside looks perfect, I would want some crust.
Looks amazing
How did you uncut that steak?
wow
This is incredible, I absolutely love a flank steak with nice thick potato wedges and all of the chimichurri sauce I can find. Ugh I’m overdue to grill one
And this ladies and gentlemens, is the right point of rare
Too raw
Finally, someones got a beautiful looking lean steak that doesn’t have giant globs of attached fat.
What is the sauce on the first one?
Sous vide or reverse sear? What method did you use on the steak?
Good job Op. this looks delicious.
In French, this is called steak-frites. I learned that in 6th grade.
Yumm!!😍
fabolus
Woah, how’d you put it back together like that?
That’s a nice looking steak you made