Miyazakigyu Wagyu Ribeye With Bearnaise Sauce And Pommes Frites Recipes

STEAK FRITES WITH BéARNAISE-ISH

Steps:

• Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
• Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
• Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
• Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
• Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
• To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

MIYAZAKIGYU WAGYU RIBEYE WITH BEARNAISE SAUCE AND POMMES FRITES

Steps:

• PREPARING THE POTATOES (FIRST FRY): Heat the vegetable oil in a large pot on medium-high heat until it reaches 300°F. Make sure your potatoes have been cut into long strips, and then fry the potatoes in batches.When the potatoes float, pull them out with a slotted metal spoon. Place the potatoes on a cookie sheet to drain. Once all of the potatoes have been par-cooked, place the cookie sheet (with the potatoes on it) in the freezer for 1 hour.
• PREPARING THE MIYAZAKIGYU WAGYU RIBEYE: In a large cast iron skillet, heat 2 tablespoons of grapeseed oil until almost smoking. Season the Miyazakigyu Wagyu ribeye with kosher salt and freshly ground black pepper.Add the ribeye to the cast iron skillet, and sear the steak on both sides for 2 minutes (for a medium-rare finish) until it's a nice golden brown.
• PREPARING THE POMMES FRITES (SECOND FRY): Take the par-cooked (already fried once) potatoes out of the freezer.Reheat the vegetable oil (that was used for the first round of frying) on medium-high heat until it reaches 360-380°F. Toss the par-cooked potato strips in the rice flour.In batches, fry the potatoes for a second time until they are golden brown.Pull the potatoes from the pot with a slotted metal spoon.Let the oil drain off. Toss in a bowl.Season immediately with kosher salt, freshly ground black pepper, and a little bit of ancho chile powder. Repeat the process until all of the pommes frites are done.
• PREPARING THE BEARNAISE SAUCE: In a saucepan over medium-high heat, put the white wine vinegar, white wine, minced shallots, crushed black pepper-corn, and 1 tablespoon of chopped tarragon leaves (reserve the remaining chopped tarragon leaves for later) into a small saucepan.Bring just to a boil, and then reduce the heat to a simmer. Cook for approximately 7 minutes until there are only 2 table-spoons of liquid left.Strain the liquid into a medium-size metal bowl, and discard the solids. Set aside to cool. This is your vinegar reduction.Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil. Then, turn off the heatGrab the bowl with the vinegar reduction, and add the egg yolks. Whisk until the mixture is frothy (lots of little bubbles). Place the bowl on top of the saucepan with the recently boiled water (making sure that the water does not touch the bot-tom of the bowl).While the bowl is sitting over the saucepan, continue to whisk the yolks until they thicken. This takes approximately 5 to 7 minutes (you should just about double the volume of the yolks). In a steady stream, whisk in the melted unsalted butter. Whisk fast to combine and emulsify. Remove the bowl from the saucepan occasionally to check the bottom of the bowl with your hand - make sure it is not getting too hot, as you don't want to overcook the eggs. Taste the sauce, and season with kosher salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining 1/3 tablespoon of chopped tarragon leaves. This is your bearnaise sauce.
• FINAL STEPS: Slice the rested Miyazakigyu Wagyu ribeye into half-inch pieces.Top with the bearnaise sauce, and serve with the pommes frites.Enjoy!