Steak Frites

Posted by johngl

I can’t tell you how often I find myself staring into an open refrigerator, hand on top of the right side door, moving stuff around with my left, just to see what we have in there. Usually, there is some really good food in there, leftover from some fresh-made dinner we had a few days prior.

Sometimes, in those not-so-rare-as-they-should-be moments where I’m lacking inspiration, I will ask most glorious spousal unit what she wants for dinner. She rarely answers me directly — on many things, not just food questions — which tends to annoy my hyper-direct nature. For instance, the answer to my query: What would you like for dinner? was “We should use those potatoes leftover from the pork roast for something.”

I swear, she could run for office. Well, okay, she could run for office as long as I was locked away somewhere.


Steak Frites

Yep, those pommes frites are those leftover potatoes and they came out pretty darned tasty.

You may remember these from a recent post on how to make a pork sandwich.


Then again, this may be your first time to the Alcoholian and you haven’t a clue — nor do you care — about the origins of these pre-cooked potatoes. Sure, you could make your frites from fresh potatoes or you might even — heaven forbid — try some of those frozen thingies. Regardless, they won’t have that built-in depth-of-flavor that turned these pork soaked Russets into rusty-colored, starch-laden objects de art.

One potato, two potato

I grabbed a couple of fine looking victims and cut them into reasonably similar shapes. Both the most glorious spousal unit and I are cutting back on our portion sizes — more on that later — and though I really really wanted to cut up the whole lot of these spuds, I refrained and saved them for another day.

Fried in olive oil

I fried them in olive oil rather than duck fat. Don’t ask me why.

The best time to get the fries frying is when the steak hits the hibachi.

Steak and Hibachi, a natural pairing

I don’t use this solid cast iron Lodge hibachi as often as I should, hence the rust. You see, normally, the steaks we eat are half again as thick and usually larger. A hibachi just can’t handle that mass of meat. It took us a ridiculous amount of time to realize that the weight we were packing on around our respective waistlines is directly proportional to the shear amount of food we consume. I really don’t need to eat a 20 ounce ribeye all by myself. But, there are two of us and two steaks seemed right, so there we were, each of us eating enough protein (and fat) to serve a family of four…and it sure did taste good. Nom. Nom. Nom.

Anyway, that’s a lonely 14 oz. hunk of aged ribeye up there and it will feed both of us tonight along with those pommes frites and some snow peas.

Yes, I will still eat good food, but I’m just eating less of it.  Or so I say now. Ask me about it in a week or two.

Steak. Nice crust!

One thing I can say about the hibachi, the high cast-iron to void ratio makes for a really nice crust. The steak sure does look lonely though. I still used the 8 minute formula for cooking: two minutes, rotate a quarter turn, two minutes, flip and repeat.  The thinner steak was proportional to the drop in heat output from the smaller amount of charcoal in the hibachi. It all kinda works together.

For the 14 snow pea pods, life was a bit different. I nuked them for just over a minute before I tossed them in a frying pan laden with a teaspoon of bacon fat. That’s a teaspoon of bacon fat, just for flavor. The visit to the bacon-fatted skillet lasted all of another minute, then the pods got hit with some salt. This preparation can easily be accomplished while allowing the steak to rest.

Allowing the meat to rest, thereby allowing it’s juices to redistribute into the meat, makes for a tastier result.  Since we’re not eating as much, taste becomes all important! The meat rested whilst the taters finished frying.

Most glorious spousal unit hit the wine cellar. Some things just can’t change, you know?

Cotes du Rhone

This is a $10 2007 Perrin & Fils Côtes du Rhône Villages that offers up that Rhoney-white-peppery-thing that I just love with steak. I should have bought a case of this stuff. The world-wide wine glut has created certain advantages for those of us who drink value-priced wines.

The most glorious spousal unit got her wish: I did something with those leftover potatoes.

Life is good!

More steak frites

This entry was posted in Meat, Recipes: Eats, Techniques, Wine and tagged , , , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

4 thoughts on “Steak Frites

  1. YUMMY!!

    I (we) hear you on the smaller portion strategy. We too have been splitting more meals and cooking smaller portions. Just as good! I’ve been wanting to try your fries for a while now. Thanks for posting this.


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