Dish Info
Ingredients
15
servings
2
Hours
Ingredients
2
Black Peppercorns
Coarse Sea Salt
Garlic Powder
Canola Oil
Russet Potatoes
Parmesan Cheese
Duck Fat
Parsley
Sea Salt
Butter softened
Garlic, minced
Red Chili Flakes
Parsley
Lemon
1.5
2
1.5
1
2
2
tbsp
tbsp
tbsp
tbsp
2
1
1.5
1.5
1.5
1.5
1
tbsp
tbsp
cups
Bone in Ribeyes
tsp
sticks
tsp
tbsp
tsp
Pre-Preparation
Step 1
Pull your steaks out of the fridge to come to room temperature for about 15 minutes. Next, add the steaks to the grill and cook until 120F internal (about 15-25 minutes). Cook the steaks for about 5 minutes per side until you flip them. Do this repetitively until it reaches the right internal temperature.
Step 2
When the steaks are done, pull them off and slice some of the Steakhouse butter into medallions that you add on top of the steak. Let the steaks rest for 15 minutes. Next, heat up a skillet with duck fat until the duck fat is 350F. Dry off your fries and add them to the duck fat.
Step 3
Cook for about 3 minutes per side on the fries or until they are golden brown and soft in the middle. Do the fries in 2-3 batches so as to not overcrowd the skillet. Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with the cheese, salt and chopped parsley. Toss until coated and set aside.
Step 4
Once the steaks are rested, slice them off the bones and serve with the fries. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
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