Grain-Finished Beef · French
Tomahawk Steak Frites with Beef-Fat Fries
Steak frites is the soul of the Parisian bistro, and fries cooked in beef fat are how they were done before vegetable oil took over. We render our grass-fed beef suet for the fries and serve them with a sliced organic grain-finished tomahawk crowned with maître d' butter.
- Prep30 min
- Cook50 min
- Total80 min
- Servings3
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.3 kg) $555
- 1 kg grass-fed beef suet, rendered into tallow (or 1 kg tallow + oil to top up) $220
- 1 kg starchy potatoes, cut into 1 cm batons
- Salt and black pepper
- 80 g soft butter
- 2 tbsp chopped parsley
- 1 small garlic clove, grated
- 1 tsp lemon juice
- Dijon mustard and a green salad to serve
Instructions
- Render the suet: chop it finely and melt over low heat for 1–2 hours, then strain. Let it cool to frying use.
- Mix the butter, parsley, garlic, lemon juice and a pinch of salt; roll into a log and chill.
- Soak the potato batons in cold water 30 minutes, then dry thoroughly.
- Heat the tallow to 150 °C and fry the potatoes in batches for 5–6 minutes until soft but pale. Drain on a rack.
- Cook the salted tomahawk by your favorite method—reverse sear or skillet-and-oven—to 48 °C, then rest 10 minutes.
- While the steak rests, heat the tallow to 185 °C and fry the potatoes again for 2–3 minutes until deep golden. Salt immediately.
- Slice the steak, top with discs of parsley butter and serve with the fries, mustard and salad.
Tips
- Strain and refrigerate the tallow after use; it can be reused several times.
- The double fry is the secret to fries that stay crisp.
