Steak Frites W Miso Peppercorn Sauce

• total time: 1 hour 45 minutes

Ingredients

1 ribeye steak(1.5-2 inches thick)]

Salt

2 tbsp neutral oil or tallow

1 shallot (minced)

3 cloves garlic (minced)

2 tsp freshly cracked black pepper

1/4 cup mirin

2 tbsp sake

1 tbsp red miso

1 tsp beef bouillon paste

1/2 cup heavy cream

1 tsp mustard

1 tsp lemon juice

1 tbsp unsalted butter

1/4 cup parsley (chopped)

Oil for frying

Frozen fries

Directions

Get a well-marbled steak thats at least 1.5 inches thick and season all sides with salt. Let dry brine in the fridge uncovered overnight.

I like reverse searing because it gives consistent results and less of a grey band when searing the steak. Place steak in an oven set at 215F for 45 minutes to an hour until the internal reaches 10 degrees less than your desired doneness. I took mine out at around 115F for medium rare.

Let the steak rest for 5 minutes while you heat a heavy bottom pan(cast iron, carbon steel, stainless steel) for 2 minutes on medium high heat. Add in neutral oil/tallow and once shimmering, pat the steak dry with a paper towel and quickly sear the steak for no more than a minute on each side. Let the steak rest while you make the sauce and fries.

In the same pan, sauté shallots, garlic, and black pepper on medium heat until translucent(2-3 min).

Deglaze with mirin and sake and once the alcohol has evaporated and there’s very little liquid left, add the red miso and beef bouillon paste.

Once incorporated, pour heavy cream and bring to a simmer until slightly thickened.

Add mustard and lemon juice then turn off the heat and swirl in cold butter.

Finish with parsley and season to taste with salt.

Fry fries according to package instructions and season with salt.

Slice the steak and serve it with the sauce and fries.