How to make Steak Frites with Sauce Diane |🎥 HD
NY Strip Steak Frites with Sauce Diane
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Category
Main Dish
Servings
2
Prep Time
60 minutes
Cook Time 🍳
30 minutes
Chef
Chef Tucker
Cook along with us as we make a perfectly pan-seared NY Strip Steak with hand cut fries and a flambéed Sauce Diane. First, we'll teach you to make the crispiest, most delicious oven baked fries seasoned with our world famous Balinese Truffle Salt. Then, we'll teach you how to pan-sear a gorgeous cut of steak like a professional chef, flipping and basting with garlic, thyme, and butter to achieve a beautiful browned crust with the juiciest, most tender interior. Finally, we'll show you how to flambé a classic Sauce Diane. Pause, rewind, and replay as you learn a ton of culinary skills and a truly spectacular dish in this on-demand cooking experience with all ingredients shipped to you!
Ingredients 🍲
- 1 14 ounce NY strip steak ❄
- 2 russet potatoes
- ¼ cup canola oil
- 1 packet Balinese Truffle Salt
- 1 shallot
- 1 bunch chives ❄
- 3 sprigs thyme ❄
- 2 tablespoons butter ❄
- ½ cup cream ❄
- 1 clove garlic
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire
Please have 3 tablespoons of Madeira, cognac, or brandy on hand
- Plate
- Paper towels
- Cutting board
- Knife
- Mixing bowl
- 2 foil-lined sheet trays
- Pan spray
- Large saute pan
- Tongs
- Large metal spoon
- Lighter
- Wooden spoon
- Whisk
- Pan Spray
❄ Please keep refrigerated before class ❄
Mise en Place🥄
Directions 📝
Prep 🔪
Just before class, remove the steak from its packaging and set on a paper towel-lined plate. Set aside at room temperature to temper.
- Preheat your oven to 375F.
- Wash and cut the potato into quarters lengthwise, then slice each quarter to make 3 steak fries.
- Transfer to a mixing bowl along with half of the canola oil and a pinch of Balinese Truffle Salt. Toss to coat.
- Spray the lined sheet trays with pan spray. Line the steak fries on the trays, leaving space between each fry.
- Transfer to the oven to bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes in total.
- Peel and finely mince the shallot. Slice the chives.
How to Cook 🍳
- Season the steak with Balinese Truffle Salt.
- Heat a large saute pan over high heat. Add the remaining canola oil to the preheated pan.
- Just before the oil begins smoking, add the steaks and sear over high heat, flipping every 30 seconds or so until cooked to your desired doneness, about 2-3 minutes for a solid medium-rare.
- Add the butter. Smash the garlic clove and add it to the pan, along with the thyme. Use a large metal spoon to baste.
- Transfer the steaks to a cutting board to rest, topped with the garlic and thyme.
- Return the pan to medium-high heat. Add the minced shallot and lightly saute. Season with a pinch of Balinese Truffle Salt.
- Add the Madeira, cognac, or brandy and flambé!!
- Add the cream and bring to a boil. Turn the heat off and whisk in the Dijon mustard, Worcestershire, and sliced chives. Taste and adjust the seasoning with Balinese Truffle Salt.
- Remove the steak fries from the oven and toss in the mixing bowl along with a sprinkle of Balinese Truffle Salt.
- Carve the steaks and plate them alongside a pile of frites, topped with that delicious Sauce Diane. Dig in!!!
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