Sous Vide Steak Frites

sous vide ribeye steak with french fries

 

Sous Vide Steak Frites

Course Main Course
Cuisine French
Prep Time 5 minutes
Hands-On Cook Time 15 minutes
Sous Vide Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 2 people

Ingredients

Steak

  • 1 lb Bone-in Ribeye Steak
  • 1 sprig rosemary
  • 1 clove garlic, crushed

Frites

  • 1 large Russet potato, peeled and cut into sticks
  • 1/2 tsp paprika
  • 1/2 tsp salt or seasoning salt
  • 1/2 tsp ground pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1 cup vegetable or canola oil

Dipping Sauce

  • 1 Tbsp mayonnaise
  • 1 Tbsp dijon mustard
  • 1 Tbsp whole grain dijon mustard

Instructions

Preparing the Steak

  1. Set sous vide machine to 55C/131F.

  2. Salt and pepper the rib eye to taste. Put the steak in a freezer bag with crushed garlic and rosemary, and remove the air through a vacuum sealer or the displacement method. Drop steak in the bath for 1 1/2 hours.

  3. Remove steak from bath. Pat dry with paper towels. Heat pan on high and add oil. Sear for 60-90 seconds on each side. Remove from pan and let rest for 5 minutes

Making the Frites and Sauce

  1. Heat large skillet over medium-high heat, and pour in oil. 

  2. While oil is heating, peel the potato and slice it in to french fry sticks.

  3. In a gallon sized zip-lock bag, mix the flour, paprika, salt and pepper. Gradually stir in water until the consistency of the mixture is thin drizzle from a spoon. Place potato sticks into the bag and shake the bag until the fries are evenly coated.

  4. One at a time, place the potato sticks in the the hot oil, ensuring that they do not make contact with one another. Fry until golden brown and crispy. Remove fries with slotted spoon and place on towel-lined plate.

  5. In a small cup, mix mayonnaise, dijon mustard and whole grain dijon mustard. Serve fries with sauce and enjoy a delicious and traditional French dish.

Recipe Notes

If you cut potatoes before they are ready to be battered and fried, make sure to place them in a bath of cold water so they do not brown.

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