Steak Raclette

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If you're craving comfort food, Steak Raclette is the perfect recipe to try. Grilled steaks, beef tallow French fries, and fried shallots only get more freakin' delicious with a homemade honey Sriracha mayo drizzled on top.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American, French

Servings: people

Author: Derek Wolf

Ingredients

Steak & Raclette:

2-3 Favorite Steaks
2 tbsp SPG
½ Raclette Cheese Wheel
Canola Oil as needed

Fried Shallots:

2 Shallots thinly sliced
Beef Tallow

Fries:

2-3 Russet Potatoes
1 tbsp Chopped Chives
1 qt Beef Tallow
Kosher Salt as needed

Honey Sriracha Mayo:

1 cup Mayonnaise
1.5 tbsp Sriracha Sauce
1 tbsp Local Honey
¼ tbsp Garlic Powder
1 tsp Lime Juice
Pinch of Salt

Instructions

Fries:

To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
Heat up a dutch oven/skillet with beef tallow until the oil is 350F. Dry off your fries and add them to the oil.
Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). 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 and keep warm until ready to serve.

Fried Shallots:

Thinly slice your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out.
Preheat your grill to high heat (about 400F) for direct grilling. Add a skillet 2 minutes before cooking to preheat.
Add enough oil to the skillet to be 1” high and heat up till 375F. Carefully add your sliced shallots to the oil to fry for only 3-4 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried shallots out and pat dry. Set aside until serving.

Steak:

Slather the steaks with oil and season generously with SPG, then set to the side until ready to cook.
Preheat your grill to medium high heat (around 375F) for direct grilling.
Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.
As the steaks rest, add the raclette cheese wheel near the fire and let it get bubbly and melted.
Finally, slice your steak, add it with the fries and top the fries with the Honey Sriracha Sauce + parmesan cheese. Add the raclette cheese over the steak with some chopped chives. Pair with a glass of Pendleton Whisky, serve and enjoy!

Notes

Pro Tip: No Wheel? No Problem.

Can't track down a half wheel? Lay slices of cheese in a cast-iron skillet on the cooler side of the grill and let them melt into a bubbly pool to spoon over the top. A thick slice of cheese melts more evenly than a thin one, so don't be shy. And if you can't find raclette at all, other great melting cheeses like gruyère, fontina, or young Gouda will get you close.

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