Michael's Classic Steak and Fries Recipe
Why You Will Love This Recipe
Get ready to savor michael's classic steak and fries, a tasty take on the traditional bitoque. Picture a juicy steak topped with a buttery wine sauce and a fried egg, it's comfort food at its finest. This dish is easy to whip up but feels fancy enough to wow your guests. Grab your skillet and let’s take your steak night to the next level with this delicious recipe!
Tips for Success
• For the best steak sear, let the steak sit at room temperature for at least 30 minutes before cooking. This helps to ensure even cooking and a good crust.
• When adding wine to the pan, make sure to deglaze it by scraping up any browned bits from the bottom. This adds depth of flavor to your sauce. Allow the wine to reduce for a few minutes before adding the butter for a richer taste.
• Avoid overcooking your steak by using a meat thermometer. Aim for 130°F (54°C) for medium-rare, and remember that the steak will continue cooking slightly after you remove it from the heat. Let it rest for 5-10 minutes before slicing.
Frequently Asked Questions
Can I substitute the steak with a different cut or type of meat?
Yes, you can substitute the steak with other cuts like filet mignon, flank steak, or even chicken breast. Just adjust the cooking time according to the thickness and type of meat you choose.
How should I store leftovers after cooking this steak and fries recipe?
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. You can reheat it in a skillet on the stove over low heat or in the microwave, but keep in mind that reheating may change the texture.
What should I do if my steak is tough after cooking?
If your steak turns out tough, it could be due to overcooking or using a lower quality cut of meat. To avoid this in the future, make sure to tenderize well before cooking and avoid cooking it for too long. For tougher cuts, consider marinating before cooking to help break down the fibers.
Recommended Drink Pairings
- Cabernet Sauvignon: Its bold tannins and rich fruit flavors complement the steak's savory profile.
- Malbec: This wine's dark fruit notes and spice enhance the umami of the meat.
- Classic Cola: The sweetness and acidity of cola balance the richness of the steak and fries.
- Sparkling Water: A refreshing choice that cleanses the palate between bites.
- Espresso: The strong coffee flavor provides a nice contrast to the meal's richness.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Cover the steak in a layer of plastic wrap.
- Tenderize the meat with a tenderizing hammer or back of a frying pan.
- Sprinkle the garlic over the steak and using the hammer press the garlic into the steak.
- When your pan is very hot, between 400-500°F, salt and pepper the steak then place it in the pan.
- Cook time will vary depending on the thickness of the steak (for a thin steak cook for only 1 minute on each side).
- After removing the steak from the pan, if using a carbon steel or cast iron pan turn off the heat because the pan will retain heat.
- To deglaze the pan, add the wine to the pan and use a spatula to scrap up an browned bits from the bottom of the pan.
- After the wine has reduced, add 2 tablespoons of butter and let the butter melt into the sauce.
- In a non-stick pan, add the remaining 1 tablespoon of butter.
- Keep the pan on medium to low heat.
- Fry the egg until the whites have set but the yolk is still runny.
- To serve, plate your steak and then pour the pan sauce over the steak and top with the fried egg.
Adapted from a Recipe by: Just Cook with Michael
Nutritional Facts (Per Serving)
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