1Prepare the steaks by cutting USDA prime chuck flap into 5 oz portions, trimming excess fat which will be used for steak butter.
2Prepare the steaks by cutting USDA prime chuck flap into 5 oz portions, trimming excess fat which will be used for steak butter.
3Prepare the steaks by cutting USDA prime chuck flap into 5 oz portions, trimming excess fat which will be used for steak butter.
4To make steak butter, combine steak trim, thyme, rosemary, and a ton of unsalted butter, then cook for at least 1-2 hours.
5To make steak butter, combine steak trim, thyme, rosemary, and a ton of unsalted butter, then cook for at least 1-2 hours.
6To make steak butter, combine steak trim, thyme, rosemary, and a ton of unsalted butter, then cook for at least 1-2 hours.
7Towards the end of the steak butter cooking, add garlic to infuse flavor without burning it.
8Towards the end of the steak butter cooking, add garlic to infuse flavor without burning it.
9Towards the end of the steak butter cooking, add garlic to infuse flavor without burning it.
10For the fries, rinse Idaho rusted potatoes (70-count per box).
11For the fries, rinse Idaho rusted potatoes (70-count per box).
12For the fries, rinse Idaho rusted potatoes (70-count per box).
13Punch the potatoes at 1/4 inch thickness for classic shoestring fries.
14Punch the potatoes at 1/4 inch thickness for classic shoestring fries.
15Punch the potatoes at 1/4 inch thickness for classic shoestring fries.
16Soak the punched potatoes in cool water with 2 tablespoons of kosher salt and 2 tablespoons of white vinegar per 50 lbs of potato for at least an hour, ensuring they are fully covered to prevent oxidation and browning.
17Soak the punched potatoes in cool water with 2 tablespoons of kosher salt and 2 tablespoons of white vinegar per 50 lbs of potato for at least an hour, ensuring they are fully covered to prevent oxidation and browning.
18Soak the punched potatoes in cool water with 2 tablespoons of kosher salt and 2 tablespoons of white vinegar per 50 lbs of potato for at least an hour, ensuring they are fully covered to prevent oxidation and browning.
19To make the au poivre sauce, break down a gallon of shallots (approximately 10 lbs).
20To make the au poivre sauce, break down a gallon of shallots (approximately 10 lbs).
21To make the au poivre sauce, break down a gallon of shallots (approximately 10 lbs).
22Pulse the shallots in a Robocoupe and then place them in a rondo or wide-bottom saucepan with steak butter and a smidge of extra virgin olive oil.
23Pulse the shallots in a Robocoupe and then place them in a rondo or wide-bottom saucepan with steak butter and a smidge of extra virgin olive oil.
24Pulse the shallots in a Robocoupe and then place them in a rondo or wide-bottom saucepan with steak butter and a smidge of extra virgin olive oil.
25Gently roast the shallots in the pan, stirring continuously, for about 30-35 minutes until they become translucent and aromatic.
26Gently roast the shallots in the pan, stirring continuously, for about 30-35 minutes until they become translucent and aromatic.
27Gently roast the shallots in the pan, stirring continuously, for about 30-35 minutes until they become translucent and aromatic.
28Add a generous scoop of minced garlic to the shallots and continue cooking.
29Add a generous scoop of minced garlic to the shallots and continue cooking.
30Add a generous scoop of minced garlic to the shallots and continue cooking.
31Deglaze the pan by adding 2-3 oz of Dau Cognac, scraping the bottom to incorporate any caramelized fond.
32Deglaze the pan by adding 2-3 oz of Dau Cognac, scraping the bottom to incorporate any caramelized fond.
33Deglaze the pan by adding 2-3 oz of Dau Cognac, scraping the bottom to incorporate any caramelized fond.
34Add about a quart of white wine (Sauvignon Blanc or Chardonnay) to the sauce.
35Add about a quart of white wine (Sauvignon Blanc or Chardonnay) to the sauce.
36Add about a quart of white wine (Sauvignon Blanc or Chardonnay) to the sauce.
37Introduce other flavorants including tamari fish sauce, Kat Manis (sweet thickened soy sauce), lemon juice, and cherry vinegar to the sauce, allowing it to deepen in color to a dark brown hue.
38Introduce other flavorants including tamari fish sauce, Kat Manis (sweet thickened soy sauce), lemon juice, and cherry vinegar to the sauce, allowing it to deepen in color to a dark brown hue.
39Introduce other flavorants including tamari fish sauce, Kat Manis (sweet thickened soy sauce), lemon juice, and cherry vinegar to the sauce, allowing it to deepen in color to a dark brown hue.
40Pour in about 6 liters of housemade chicken stock and reduce it to about 4-5 liters.
41Pour in about 6 liters of housemade chicken stock and reduce it to about 4-5 liters.
42Pour in about 6 liters of housemade chicken stock and reduce it to about 4-5 liters.
43Add cream to the sauce and let it come to a boil.
44Add cream to the sauce and let it come to a boil.
45Add cream to the sauce and let it come to a boil.
46Once the cream boils, cut the heat, add more hard herbs, and strain the sauce, making it ready for service.
47Once the cream boils, cut the heat, add more hard herbs, and strain the sauce, making it ready for service.
48Once the cream boils, cut the heat, add more hard herbs, and strain the sauce, making it ready for service.
49Season the steaks very generously with salt and pepper.
50Season the steaks very generously with salt and pepper.
51Season the steaks very generously with salt and pepper.
52Heat beef tallow on a hot surface (griddle or pan) until it sizzles, then place the seasoned steaks to form a hard crust, cooking for about 3 minutes per side for medium-rare.
53Heat beef tallow on a hot surface (griddle or pan) until it sizzles, then place the seasoned steaks to form a hard crust, cooking for about 3 minutes per side for medium-rare.
54Heat beef tallow on a hot surface (griddle or pan) until it sizzles, then place the seasoned steaks to form a hard crust, cooking for about 3 minutes per side for medium-rare.
55While steaks cook, gently toast green Sichuan, black, and red Sichuan peppercorns until fragrant, then blend them and add generously to the au poivre sauce.
56While steaks cook, gently toast green Sichuan, black, and red Sichuan peppercorns until fragrant, then blend them and add generously to the au poivre sauce.
57While steaks cook, gently toast green Sichuan, black, and red Sichuan peppercorns until fragrant, then blend them and add generously to the au poivre sauce.
58Flip the steaks and baste them generously with the prepared steak butter, then cover with a dome and let cook for about a minute.
59Flip the steaks and baste them generously with the prepared steak butter, then cover with a dome and let cook for about a minute.
60Flip the steaks and baste them generously with the prepared steak butter, then cover with a dome and let cook for about a minute.
61Rest the cooked steaks for at least 7-8 minutes, or up to 12 minutes for best results.
62Rest the cooked steaks for at least 7-8 minutes, or up to 12 minutes for best results.
63Rest the cooked steaks for at least 7-8 minutes, or up to 12 minutes for best results.
64Load up a boat with fries, creating an even bed for the steak.
65Load up a boat with fries, creating an even bed for the steak.
66Load up a boat with fries, creating an even bed for the steak.
67Place the rested steak on top of the fries.
68Place the rested steak on top of the fries.
69Place the rested steak on top of the fries.
70Sprinkle a tiny bit of Maldon salt over the steak.
71Sprinkle a tiny bit of Maldon salt over the steak.
72Sprinkle a tiny bit of Maldon salt over the steak.
73Generously ladle the au poivre sauce over the steak and fries, ensuring visible peppercorns.
74Generously ladle the au poivre sauce over the steak and fries, ensuring visible peppercorns.
75Generously ladle the au poivre sauce over the steak and fries, ensuring visible peppercorns.
76Shower the dish with chives as a final garnish.
77Shower the dish with chives as a final garnish.
78Shower the dish with chives as a final garnish.
Ingredients
5 oz USDA prime chuck flap steak
5 oz USDA prime chuck flap steak
5 oz USDA prime chuck flap steak
Thyme
Thyme
Thyme
Rosemary
Rosemary
Rosemary
Unsalted butter
Unsalted butter
Unsalted butter
Garlic
Garlic
Garlic
Idaho rusted potatoes
Idaho rusted potatoes
Idaho rusted potatoes
2 tablespoons Kosher salt
2 tablespoons Kosher salt
2 tablespoons Kosher salt
2 tablespoons White vinegar
2 tablespoons White vinegar
2 tablespoons White vinegar
1 gallon Shallots
1 gallon Shallots
1 gallon Shallots
Extra virgin olive oil
Extra virgin olive oil
Extra virgin olive oil
2 to 3 oz Dau Cognac
2 to 3 oz Dau Cognac
2 to 3 oz Dau Cognac
1 quart White wine (Sauvignon Blanc or Chardonnay)
1 quart White wine (Sauvignon Blanc or Chardonnay)
1 quart White wine (Sauvignon Blanc or Chardonnay)
Tamari fish sauce
Tamari fish sauce
Tamari fish sauce
Kat Manis (sweet thickened soy sauce)
Kat Manis (sweet thickened soy sauce)
Kat Manis (sweet thickened soy sauce)
Lemon juice
Lemon juice
Lemon juice
Cherry vinegar
Cherry vinegar
Cherry vinegar
6 liters Housemade chicken stock
6 liters Housemade chicken stock
6 liters Housemade chicken stock
Beef tallow
Beef tallow
Beef tallow
Green Sichuan peppercorns
Green Sichuan peppercorns
Green Sichuan peppercorns
Standard black peppercorns
Standard black peppercorns
Standard black peppercorns
Red Sichuan peppercorns
Red Sichuan peppercorns
Red Sichuan peppercorns
Maldon salt
Maldon salt
Maldon salt
Chives
Chives
Chives
Equipment
Flat top grillPotato punchRondo or wide bottom saucepanRobocoupeRubber spatulaDomeWhisk or ladleChopsticks
Tips
Use unsalted butter so you can control the saltiness.
Soaking fries in salted and vinegared water is crucial for regulating starch and preventing limp, discolored fries.
Cook shallots gently until translucent to release aroma before adding other liquids.
Do not burn the garlic when making steak butter; add it towards the end for infusion.
When deglazing the pan with alcohol, scrape the bottom to incorporate caramelized flavors into the sauce.
Rest the steaks for at least 7-8 minutes after cooking, or even 12 minutes if you have time.
Season the steaks generously.
Serve with chopsticks for the best eating experience.