The Best Steak Frites I've Ever Made
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- Опубліковано 4 жов 2024
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Crispy French Fries Recipe:
1. Blanch in 4 quarts (3.7 liters) of simmering water with 1 tbsp kosher salt and 2 tbsp white vinegar for 5 minutes ( 7-8 minutes may be necessary if you do larger fries)
2. fry in peanut oil at 275 f (135 c) for 3 minutes
3. rest for 40 minutes at room temp
4. fry at 400 f (204 c) for 4-5 minutes
5. season immediately with rosemary salt
Compound Shallot Butter:
3/4 cup minced shallots + 1 tbsp butter
2 sticks of unsalted butter sitting at room temp
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
1 tbsp lemon juice
1 tsp sea salt or kosher salt
2 tsp sweet paprika
1 tsp Kashmiri chili powder
Steak Frites Pan Sauce:
1 cup beef stock
1/3 cup cabernet sauvignon or another full-bodied red wine
1 1/2 tsp balsamic vinegar
4 sprigs of thyme stripped
2 tbsp unsalted butter to finish
salt and black pepper to taste.
rosemary salt video- • The One Recipe I'll Ne...
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 using my link-madein.cc/0723-thatdudecancook
When are you going to continue your series on State meals?
This baby can take temperatures up to 9000 degrees.
You are an inspiration.
Loving the 80’s theme tune intro chief
Honestly your recipes are always great to watch but one of my quickly growing favourite things about this channel is the dynamic you're growing with Marcus. Fun to watch
Yes! Marcus has added that little extra touch of fun to the videos that I wasn't even aware we were missing until he appeared.
This Steak Frites Recipe is one of my new channel favorites! If you ever feel like a nice evening of cooking I highly suggest you give it a shot.. HAPPY COOKING my friends.
I make the Rosemary salt all the time! Love it! I have also substituted the Rosemary with Basil and that is good too!
Why have you been posting a lot less? Just wondering.
Would be good dipped in homemade garlic mayo.
I’m probably gonna go with the old fashioned baked potato because I’m just an old fuddy duddy at this point, but that stake dude. Man did that mf look good 😳
Can you please do a video about what not to do with carbon steel frying pans? like deglazing with wine,, etc.
The juxtaposition from the peaceful music montage to the angry wizard fridge attack is priceless. Don't ever change, always embrace your weird, the world is better for it.
If anyone is wondering about the vinegar, it’s about the alkalinity. Vinegar stops them from crumbling apart, and if you’re making roasted potatoes or something you can add a little baking soda (if you par boil) so they do crumble so you get more surface area
thank you
Cannot stress enough how much I love the rosemary salt! It’s fantastic!
There is a local burger shop in my town that is known for the best fries ever, nobody does what they are doing. Ive always wondered what the seasoning was but looking up rosemary salt i recognize it immediatly! Can't wait to try this out.
Dood, those are the prettiest fries Ive ever seen. Amazing, Sonny.
I am so glad to see you use the safety guard on the mandolin. You are setting a good example of safety in the kitchen. I use a cutting glove as I find it easier to use. Great recipe as usual.
As a Belgian living in America, I want to make clear that fries are Belgian, and the secret is to use beef tallow, and to fry them twice, and let them rest for at least 30 minutes between frying. Belgians make the best fries in the world, but for some reason they are assumed to be French, just because of the style of cut and not because of their origin. Imagine we called them French green beans just because we cut them French style 😉
Totally agree. As a Belgian that's the reason why I chose British English over American English. I say trainers, lorry, boot, chips etc instead of sneakers, truck, trunk and french facking fries ... Steak frites salade or moules frites are an institution of Belgian cuisine.
In the us theyre called french fries not because of the waay they're cut or the cooking method or anything like that. It's simply becasue the US soldiers during WW2 saw belgians eating them and also french troops and because both the belgians and french were speaking french they just called them french fries
@adamibnousman647 That's a legend that is untrue, apparently. The term french fries was reported back in the 1850s and actually comes from ancient Irish 'to french,' meaning to mince. Thus minced potatoes, nothing to do with the french language, actually.
I rely on Jamy Gourmaud's solo youtube video (the guy from "C'est pas sorcier") on les frites.
@@yann1013I'm pretty sure the Spaniards or Indigenous peoples of the America's made fries first.
@@yann1013 so you ave no evidence except this one guy? Chips ( im not from the us) are not even minced so it doesnt even make any sense. Not saying your wrong but theres nothing that shows your right
I like 80s movie intro music
Once again the sophistication of your cooking and your innate teaching skills blow me away! Your videos are such a joy on so many levels 😊.
“Not really fancy we eat stuff like this all the time”😅😅😅 I’m just kidding this is insane!! Favorite part! Looked 100% perfect! I’m going to do this! Omg!!!
I really appreciate your down to earth method of doing things man. Guga and max the meat guy are amazing but let's face it we can't all afford A5 wagu twice a week so having ideas for cheaper recipes is awesome. Thank you
It's funny cause prime ribeye is not cheap either. But you're right, Guga has gotten ridiculous with some of the stuff he cooks.
That was pretty cool what you said about being grateful for having the frozen steak from your freezer with cost of meat being what it is. Very nice touch, and glad you left that snippet featured in this upload. Thank you. Really enjoy the channel.
I love how you describe the techniques so we can learn the concepts. Great content dude
0:13 you see him pre-grind this much weed you know he is having guests over
Oh my gosh! That looks so good. My husband and son LOVE steak frites, so I will have to try this sometime.
“I’d fight my actual mom for that. And she would understand” is one of the all-time great food reactions in the history of youtube
It was hilarious. Funniest part of the video. It did look really good
Steak looks on point. Crust is amazing
I'll definitely be coming back to this video for that steak technique and rosemary salt.
This guy's technique and skill is off the charts
I usually skip the sponsored stuff in videos, but not on this channel. Straight to the point with everything while keeping it fun and interesting. I'm learning so much here and its such a good time. Thanks.
That looks so freaking delicious, Marcus is a lucky guy
The opening music takes me back to the 80's and B movies. Thank you.
You are the best Chef Sonny!
Quick tip, season your steak and let it rest for an hour BEFORE you oil it. This will allow the salt to dissolve and penetrate the steak and season it more deeply. Also, if you have time, season it and fridge it overnight. The surface will dry out, making for an AMAZING crust, and allow the seasoning to get even deeper in the meat.
I'm sure that this professional chef really appreciates and needs your "quick tip".
Hi Man, it's Mike Florence and I hope you are well. I'm a seafood chef working in the county of Kent in England I specialize in all kinds of shellfish. Firstly, I think we need to get the title of your channel corrected. I think it should read THAT DUDE CAN COOK & KICK !!!! Yep, this is the BEST recipe I've come across for Steak Frites. Also, I really enjoyed doing your recipes for Chicken Shwarma and Peri Peri Chicken. Thanks soooooooo much for all the great and entertaining uploads. Long may you run Bruv. See Ya, Mike.
Thoroughly entertaining and educational. Happy Cooking.
I Iike how Marcus starts dancing before even eating the steak. Proving that you do eat with your eyes first. It looked so delicious!
Ah this video hearkens back to the old days of ThatDudeCanCook. Excellent video!
Great video! Never heard of par cooking and par frying. Looks incredible!! Definitely trying this!!
In this context, "par" is simply a contraction of "part".
I tend to shy away from sous wide nowadays with a regular steak, this looks to be done to perfection! Amazing!
Sonny now channeling Harry Potter to further abuse his fridge lmao
With a drum stick if I’m not mistaken lol
Thanks for using the Celsius reference, the real temperature ;)
Thats was a real good explanation of why the vinegar matters👌👍
Editing is so much more fluid and concise. You're gonna skyrocket now. Amazing quality video. Definitely gonna give this recipe a try soon.
I've eaten dinner and I'm satisfied, but this video makes me "hungry" again. Man, that looks scrumptious.
Very lovely informative and fun ❤
ROTFLMBO !! Batman was giving Robin the business. I love ThatDudeCanCook Channel.
My job took me through Liege, Belgium often. Steak frites was on the menu at all the restaurants. It is a great dish no matter how it is prepared.
That is just textbook. Rosemary salt is the gift that keeps on giving!
Dude i just got me one of those mandolins, Idk why I didn’t get one sooner. Cutting veggies has never been so freaking easy
Amazing recipe as always, love to follow your channel!
Freezing your fries after the first cook, then thawing them before the second cook makes a fluffier interior and crisper exterior because the water in the fry expands and breaks down the cell walls of the starches letting moisture out in the second fry.
Great idea! par fry the fries and store in freezer, to be finished with the second fry as needed.
Marcus has an awesome job
Fridge cmon man Priori Incantatem!! Stick and move, stick and move! I believe in you!
Was about to look up that famous rosemary salt recipe and wouldn't you know it was already included😊
Thought of your channel as soon as I saw Planters Cashews with Rosemary and Sea Salt.
Your fine pepper on steak tip? Haven't tried it yet, but it's gonna be a winner.
I'm really enjoying your show!
Rock on.
That steak actually looked straight up fire.
You inspire me to keep trying to produce a steak as beautiful. Thanks for sharing your expertise. 🥩🍷
Truly chef levels of butter used, respect 🤟🏻
That steak is insane! Amazing video!
Looks 100% delicious!!!
And here I am eating a cast iron pan seared rib eye that came out Perfect! Great tutorial video, next time I'll add that compound butter!
I made this and it was absolutely superb!
First things first! Love the music and video at the start of this!! ❤🎉
Forget about the Kraft business, and it's a winner.
I've eaten a lot of things and I like a lot of different stuff....but this is close (it's already tickling) to perfection for me🤤
I would say pulled pork BBQ for North Carolina but some other ideas: Fried Chicken, Pimento Cheese, country steak
love the music!!!!
Looks great! Although the butter basting with garlic and shallots doesnt add much with the shallot compound butter at the end. Kinda doubling up on the same thing.
Friendly warning about the rosemary salt. It’s excellent but really salty so use sparingly at first until you get an idea of how much to use. I ruined the salmon that I first used it on 😂.
Sonny....if you haven't tried Kerry Gold butter yet, you NEED to!
I’ve made your steaks with the rosemary salt and the basting method many times now; always amazing! I’ve always used a stainless steel pan. Question: do the acidic ingredients damage the seasoning on the carbon steel pan?
First time I can recall seeing you use magic on the fridge! Interesting!
Doing this today!
Dude!
I haven't had proper Steak Frites in 25 years. Now it's 04:13 am in North Texas and I'm HANGRY!😅🤣😏😎
I love the intro song so much!
Watched to the end. Love this dude
Nice 80’s montage music
Love the recipe, but I've never met a person worth all the effort. :D
Bruh.....that steak looked so damn good!
Every dish look's so delicious 🤤 also you need to go live more 👀
we're in the process of figuring out the live situation, I wanna do something where the viewers get a shopping and equipment list and cook along with me
@@thatdudecancookthat sounds fun! You could even post the list and have people try to guess the dish.
@@thatdudecancook And the time zone situation! Also with equipment that everyone has, I got worried when I saw that flamethrower.
Never have tried french fries with russets because I literally hate the mealy texture of them, but since I love your show, I will give them a try. Still, I have my bias to work against.
Thats exactly how I like my fries, with that ssid , I'm so,soooo hungry ♡
Those fries do look mad good
Would you be interested making a video about a complete new kind of French Fries. Instead of potato, made of an orchid tuber called orchid potato fries?
Love this guy
Try Aromat seasoning in one of your recipes ! Its so good. Do a comparison vid
Glad you’re back, thought you changed careers
Awesome! Will recook just the meat (enjoy it with salad), sauce beside it to dip (not cover on top), and the fries as a separate dish, they look marvellous on their own! Tx a lot! 🍺🍺🍺
Nice one mate 👏✌️👌
Thanks for including Celsius temperatures. Fahrenheit is so confusing!
Amazing....great stuff man, as always!
That cold unsalted butter thing for the sauce also thickens it due to some chemistry I don’t really know about… but I know this thanks to James Peterson’s book, Sauces. I use this trick all the time…
i feel like the fridge deserved a proper beating in this video
Can you link or talk about the stove top gas burner you use? My house only has electric. I would get a portable gas one
this guy's shit is legit. consistent.
Will take a hungry look
You are awesome Sonny!!
Marcus is so adorable
"I would fight my mom for this, and she'd understand!" 😂😂😂 You guy's are the best, lol. Amazing dish, can't wait to try it! Thanks Sonny!
Basting in steps like that works wonders on Chicken Breast too.
Boulder Flavours 👉👈😁✨♨️ 12:34
That is the sexiest stack of fries my aging eyes have ever seen. 😍
As a Belgian i hate your fries, but your steak is just top notch !
I like this guy. He is like Bobby Flay but from New Jersey & interesting.
Do you have a method for the oven? I don't really like using cooking oil to deep fry. Thanks, man.