Steak Frites with Miso Peppercorn Cream Sauce

Name: Steak Frites with Miso Peppercorn Cream Sauce
Total time: 12 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 ribeye steak; 0 salt; 2 tbsp neutral oil or tallow; 1 shallot; 3 cloves garlic; 2 tsp freshly cracked black pepper; 0.25 cup mirin; 2 tbsp sake; 1 tbsp red miso; 1 tsp beef bouillon paste; 0.5 cup heavy cream; 1 tsp mustard; 1 tsp lemon juice; 1 tbsp unsalted butter; 0.25 cup parsley; 0 oil; 0 frozen fries

12m

Serves 2

tiktok.com

Steak Frites with Miso Peppercorn Cream Sauce

tiktok.com

12m

Serves 2

Directions

1Get a well-marbled ribeye steak (at least 1.5 inches thick) and season all sides with salt. Dry brine in the fridge uncovered overnight.
2Place the steak in a 215°F oven until the internal temperature reaches 10 degrees less than your desired doneness.
3Let the steak rest for 5 minutes.
4Heat a heavy bottom pan with oil or tallow until shimmering; sear the steak for about a minute on each side.
5In the same pan, sauté minced shallot and garlic, and cracked black pepper until translucent.
6Deglaze the pan with mirin and sake. Once the alcohol has evaporated, add red miso and beef bouillon paste.
7Add heavy cream and simmer until slightly thickened.
8Add mustard and lemon juice, then turn off the heat and swirl in cold butter.
9Add chopped parsley and season with salt to taste.
10Fry frozen fries according to package instructions and season with salt.
11Slice the steak and serve with the sauce and fries.

Ingredients

1 ribeye steak
0 salt
2 tbsp neutral oil or tallow
1 shallot
3 cloves garlic
2 tsp freshly cracked black pepper
0.25 cup mirin
2 tbsp sake
1 tbsp red miso
1 tsp beef bouillon paste
0.5 cup heavy cream
1 tsp mustard
1 tsp lemon juice
1 tbsp unsalted butter
0.25 cup parsley
0 oil
0 frozen fries

Equipment

ovenbaking sheetwire rackfrying panspatulatongsspoonknifefork

Steak Frites with Miso Peppercorn Cream Sauce

12m

Serves 2

tiktok.com

Steak Frites with Miso Peppercorn Cream Sauce

tiktok.com

12m

Serves 2

Directions

1Get a well-marbled ribeye steak (at least 1.5 inches thick) and season all sides with salt. Dry brine in the fridge uncovered overnight.
2Place the steak in a 215°F oven until the internal temperature reaches 10 degrees less than your desired doneness.
3Let the steak rest for 5 minutes.
4Heat a heavy bottom pan with oil or tallow until shimmering; sear the steak for about a minute on each side.
5In the same pan, sauté minced shallot and garlic, and cracked black pepper until translucent.
6Deglaze the pan with mirin and sake. Once the alcohol has evaporated, add red miso and beef bouillon paste.
7Add heavy cream and simmer until slightly thickened.
8Add mustard and lemon juice, then turn off the heat and swirl in cold butter.
9Add chopped parsley and season with salt to taste.
10Fry frozen fries according to package instructions and season with salt.
11Slice the steak and serve with the sauce and fries.