# Steak Frites with Lori Jayne Au Poivre Sauce

This recipe provides a unique take on the classic steak frites, featuring hand-cut fries, a rich steak butter, and a distinctive au poivre sauce.

- Total time: 240 min
- Cuisine: Thai
- Category: Drink
- Language: en

## Ingredients

- 5 oz USDA prime chuck flap steak
- Thyme
- Rosemary
- Unsalted butter
- Garlic
- Idaho rusted potatoes
- 2 tablespoons Kosher salt
- 2 tablespoons White vinegar
- 1 gallon Shallots
- Extra virgin olive oil
- 2 to 3 oz Dau Cognac
- 1 quart White wine (Sauvignon Blanc or Chardonnay)
- Tamari fish sauce
- Kat Manis (sweet thickened soy sauce)
- Lemon juice
- Cherry vinegar
- 6 liters Housemade chicken stock
- Beef tallow
- Green Sichuan peppercorns
- Standard black peppercorns
- Red Sichuan peppercorns
- Maldon salt
- Chives

## Instructions

1. Prepare the steaks by cutting USDA prime chuck flap into 5 oz portions, trimming excess fat which will be used for steak butter.
2. To make steak butter, combine steak trim, thyme, rosemary, and a ton of unsalted butter, then cook for at least 1-2 hours.
3. Towards the end of the steak butter cooking, add garlic to infuse flavor without burning it.
4. For the fries, rinse Idaho rusted potatoes (70-count per box).
5. Punch the potatoes at 1/4 inch thickness for classic shoestring fries.
6. Soak 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.
7. To make the au poivre sauce, break down a gallon of shallots (approximately 10 lbs).
8. Pulse 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.
9. Gently roast the shallots in the pan, stirring continuously, for about 30-35 minutes until they become translucent and aromatic.
10. Add a generous scoop of minced garlic to the shallots and continue cooking.
11. Deglaze the pan by adding 2-3 oz of Dau Cognac, scraping the bottom to incorporate any caramelized fond.
12. Add about a quart of white wine (Sauvignon Blanc or Chardonnay) to the sauce.
13. Introduce 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.
14. Pour in about 6 liters of housemade chicken stock and reduce it to about 4-5 liters.
15. Add cream to the sauce and let it come to a boil.
16. Once the cream boils, cut the heat, add more hard herbs, and strain the sauce, making it ready for service.
17. Season the steaks very generously with salt and pepper.
18. Heat 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.
19. While steaks cook, gently toast green Sichuan, black, and red Sichuan peppercorns until fragrant, then blend them and add generously to the au poivre sauce.
20. Flip the steaks and baste them generously with the prepared steak butter, then cover with a dome and let cook for about a minute.
21. Rest the cooked steaks for at least 7-8 minutes, or up to 12 minutes for best results.
22. Load up a boat with fries, creating an even bed for the steak.
23. Place the rested steak on top of the fries.
24. Sprinkle a tiny bit of Maldon salt over the steak.
25. Generously ladle the au poivre sauce over the steak and fries, ensuring visible peppercorns.
26. Shower the dish with chives as a final garnish.

## Equipment

- Flat top grill
- Potato punch
- Rondo or wide bottom saucepan
- Robocoupe
- Rubber spatula
- Dome
- Whisk or ladle
- Chopsticks

## 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.

## Source

- Original video: https://youtu.be/IAJuRClMLKU?si=ZBpPIN0VAnTgOLti
- Recipe page: https://www.cliprecipe.com/recipe/f9cefe38-186b-42e4-8cbe-c12bb3951f19
- Extracted: 2025-12-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt