Peppercorn Crusted Steaks with Duck Fat Fries
Peppercorn Crusted Steaks with Duck Fat Fries for your classic steak dinner with a fancy fry twist.
Servings: 2 People
Cost: $75
Ingredients
Steak:
- 2-3 Bone in Ribeyes
- 2 tbsp Black Peppercorns coarsely cracked
- 1.5 tbsp Coarse Sea Salt
- 1 tbsp Garlic Powder
- 1.5 tbsp Canola Oil
Fries:
- 2 Russet Potatoes sliced into fries
- 2 cups Duck Fat
- 2 tbsp Parmesan Cheese grated
- 1.5 tbsp Chopped Parsley
- 1 tsp Sea Salt
Steakhouse Butter:
- 2 sticks Softened Butter
- 1.5 tbsp Minced Garlic
- 1.5 tsp Red Chili Flakes
- 1.5 tsp Chopped Parsley
- 1 medium Lemon juiced
Instructions
- Begin by lathering your ribeyes with canola oil and generously seasoning with salt and garlic powder.
- Next, take your coarsely ground black peppercorns and add a thick coating over the ribeyes.
- Place the ribeyes on a sheet tray and add them to the fridge for 40 minutes.
- While the steaks are in the fridge, prep your steakhouse butter. Mix together all the ingredients for the butter in a bowl, then grab some non-stick wax paper or cling wrap.
- Add the butter to one side of the cling wrap and “roll” the wrap so that the softened butter turns into a log. Wrap tightly and place in the fridge until hardened (about 1 hour).
- Lastly, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- 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.
- As the crust builds, you might lose some of the peppercorns. Add some oil and a handful of peppercorns to any “bald” spots on the steak while cooking.
- 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. 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.
- Once the steaks are rested, slice them off the bones and serve with the fries. Enjoy!
Video
Nutrition
Calories: 2141kcal | Carbohydrates: 51g | Protein: 9g | Fat: 217g | Saturated Fat: 70g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 108g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 6518mg | Potassium: 1145mg | Fiber: 6g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 18mg | Calcium: 158mg | Iron: 4mg