Nashville Hot Steak Frites

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Nashville Hot Steak Frites for a hot chicken change up!

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: American

Servings: People

Author: Jeremy Whitelaw

Pre heat grill to low heat, like you would to reverse sear a steak.
Season Bone in Ribeye with Nashville Hot Chicken Rub liberally.
Cook steak slowly over low heat till the internal temp reaches 110-115 degrees. If cooking over an open fire, flip steak every 10-15 min to ensure even cooking.
Mix Buttermilk and Hot Sauce in a large bowl, big enough for the ribeye to fit in. Remove ribeye from the heat once temp is reached, rest in the buttermilk/hot sauce mix.
Raise heat on grill to high. Heat a large, tall sided, pot with enough oil to cover the ribeye.
Once oil is at 325 degrees, mix flour and flour seasoning together. Remove ribeye from the buttermilk/hot sauce mix and coat with the seasoned flour.
Fry the steak at 325 degrees for 5-7 min. Or until desired color is achieved, the steak is already cooked on the inside.
Remove steak to a resting rack.
Take 1 cup of the used fry oil and mix in fry oil seasoning. Brush oil mix onto the steak, generously. Rest Steak.

While the steak is doing its initial cook, prep potatoes for fries. Hand cut potatoes or run through a mandolin with a French fry attachment. Place cut potatoes into a large bowl with cold water. They will hold for up to 2 hours in the cold water.
Once steak is done cooking, raise heat on the oil to 400 degrees.
Fry the fries in small batches to avoid major heat loss. Be careful to dry fries of water before entering oil.
Fries should take 10-15 min to cook, they’re done once they achieve a glorious golden-brown color. It is the right, nay the responsibility, of the fry cook to “quality test” a few fries.
Once out of the oil, season fries with Nashville Hot Chicken Rub.
Enjoy!