We Unlocked the Secret Behind France's Most Famous Steak Frites | ChefSteps

Подписаться 1,2 млн

Просмотров 276 тыс.

50% 1

The most iconic steak frites has to be the ones served at Le Relais de Venise L’Entrecôte, a Parisian institution that has gone worldwide. They don’t have anything else on the menu: just steak frites, served with a side salad, and dessert, if you want.
Since the steak and fries are only so-so at the restaurant chain, we knew we-and you!-could do better. Pick your favorite steak, give it a quick sear to jump-start the Maillard reaction, cook it sous vide, and then sear it right before serving for the ultimate steak, perfect for saucing.
The fries? We’ve developed the ultimate crispy frites, which are basically the Pringles of fries-riced potatoes mixed with cornstarch and formed into batons before getting double-fried to produce an ultra-crispy exterior with a light and fluffy center.
[0:00] Intro: Steak Frites
[0:30] What is Steak Frites?
[1:30] Let's Get Into It
[3:31] Sous Vide the Steak
[4:15] The Frites
[7:29] The Sauce
[9:26] Putting it all Together
Check out the full steak frites recipe: www.chefsteps.com/activities/...
Check out the full crispy french fries recipe: www.chefsteps.com/activities/...
Sign up for ChefSteps Studio Pass: www.chefsteps.com/studiopass
Buy the Joule Turbo Sous Vide: breville.oie8.net/oq4Krb
Buy the Breville Super Q™ Blender: breville.oie8.net/MmN9YJ
Buy the Control Freak: breville.oie8.net/9gEJD3
Ingredients:
Buy a ribeye cap steak (Grant's favorite cut): snakeriverfarms.pxf.io/xkN7od
Equipment:
12-inch Carbon steel skillet: www.amazon.com/Lodge-Seasoned...
2-quart Saucepan: www.amazon.com/gp/product/B01...
Dutch oven: www.amazon.com/gp/product/B00...
Digital instant-read thermometer: www.thermoworks.com/thermapen...
Get notified and never miss a video by subscribing to the ChefSteps channel: ru-vid.com?...
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: www.chefsteps.com/

Хобби

Опубликовано:

1 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 185

@hjewkes 10 месяцев назад

Thyme fries then you’re having fun

@liuszuling 10 месяцев назад

😮‍💨good one

@thewthew1987 10 месяцев назад

I was like how fast do fries run 100m? Why do we need to “thyme” it?

@be7ue 10 месяцев назад

booo lol

@kingiggy6579 10 месяцев назад

NICE WORK

@JusCuz410 10 месяцев назад

You know what thyme it is!

@FoodieFindings 10 месяцев назад

The genius behind the 'mashed potato' fries method is you can switch out the vegetables. Cook and mince/puree whatever veggie, you get a 'fry' version. I did it with onions.

@honzasekyra129 10 месяцев назад

Just beware of the sugar/starch content and ratio

@dylanlundgren 10 месяцев назад

Ran this as a brunch special today, so good!!

@christianmall 10 месяцев назад

Really loving this Ultimate Series! Also I've never seen this technique for making fries, really excited to try it out.

@bluejesper 6 месяцев назад

Sauce recipe so much simpler than the original. Grant has such a great and fun vibe. Thank you for sharing 👏

@Zodir 10 месяцев назад

I’ve been looking for this recipe for YEARS! Thank you!!!!!

@Gefm1 10 месяцев назад

I love the steak part but even more so, the frites! I have never thought of ricing potatoes, forming & cutting into fries. Genius with the starch! Definitely on the next to do list! Thanks so much!

@javiperez3180 10 месяцев назад

best cooking channel on all of yt. I'm glad to be subscriber from day one

@scuba-people 10 месяцев назад

this keeps getting better and better!!

@mohamedmoussa9635 10 месяцев назад

Those frites blew my mind

@itsmederek1 10 месяцев назад

Definitely trying this sauce

@adzharkahar 10 месяцев назад

Made this today, legit this is amazing and the best fries i have ever had

@calvinlim9485 10 месяцев назад

Loving the new content

@mikemacpherson2417 10 месяцев назад

I love seeing that pepper grinder. It always reminds of my wee mom because when I lived at home I always loved the perfect grind it provided. The day I moved out she slammed it in my hand and said, “I *know* you want this”. She’s no longer with us but that grinder remains my most prized possession. 1. Reminds me of mom but 2. That griiiind is sooo perfect.

@raphtze 9 месяцев назад

good to see grant & nick again :) keep it up y'all :)

@firasmaruf5045 4 месяца назад

Hey @Chefsteps, can you guys please try to come up with a recipe for Martin's potato rolls? You're the only guys I trust for the job. Thanks!

@adamng5338 5 месяцев назад

The mash fries is so genius, I am blown away!

@Gabeborder84 10 месяцев назад

Great recipe. I have that Miele range and love it!

@akinumber1 10 месяцев назад

Holy crap! So, Chef takes apart a Ribeye!?! That is some good detail!!!

@SILENTIMACT74 10 месяцев назад

Perfect timing. This is what I'm making tonight

@grossbildstein 10 месяцев назад

Thank you!!!!

@luistor4510 5 месяцев назад

Next level cooking

@kennykwong1028 10 месяцев назад

really have simplified it and make it easier for us to level up our steak gam e

@yankeerose9011 10 месяцев назад

I need steak and fries in my life ❤

@victoriabuys6963 10 месяцев назад

What is the enameled cast iron fry pan you’re using?

@AppleBearKitchen1999 10 месяцев назад

Looks good!

@ra-vo1ky 10 месяцев назад

the fries recipe is ridiculous i need to try it!! personal method is baking whole russets, cut into wedges, lightly starch and batter with cayenne, then shallow fry

@kgizzle92 10 месяцев назад

Went to L’Entrecote and the sauce is that good!

@MRSDAVID1 7 месяцев назад

wondering if the sauce recipe is suitable for a 4 day meal prep ?

@nielsenniklas 10 месяцев назад

Tried these fries today and they tasted exactly like mcdonalds fries 😄 I did not double fry, just once on super high. Great recipe and the kids loved them 👌

@pasquale120 10 месяцев назад

Fantastic video! next time try and use potato starch instead of cornstarch starch, I think you’ll like it better. Keep healthy and safe!

@helple55 10 месяцев назад

anchovies probs worked to get "that" flave in, but always thought they used chicken liver instead! great vid as always none the less bud cheers

@jddemps 10 месяцев назад

Love the oil thermometer here, with the clip. What brand anyone?

@JohnRHeil1 4 месяца назад

Tried it 130 F on NY strip. Substituted olives for capers and celery leaves for parsley, onion for shallot (what was in the fridge), added some horseradish to sauce. Turned out great aswell. Fries turned out great, used canola oil, no beef tallow on hand. Can confirm McDs fries were made in beef tallow in Canada up to at least 2005 (highschool job).

@probertisking3744 10 месяцев назад

Need more from this guy. Love his delivery!

@got2bjosh 10 месяцев назад

Grant's an OG from back when ChefSteps was super artsy with their videos in the mid 2010's. He's always been fun and full of personality even back when he had a more buttoned up look.

@kungfudunk94 10 месяцев назад

yay thanks for this secret! Grant always has a great personality and fun to watch

@lousterzenbach7235 10 месяцев назад

Can you freeze the fries in the bag before you cut them?

@meat_loves_wasabi 6 месяцев назад

Ate at Entrecôte in their Bordeaux outlet twice last week....basically mixing melted butter , lemon juice Worcestershire & mustard will give you 90% of their famous sauce taste

@GerinoMorn 10 месяцев назад

Ok, that's (a bit ;) ) better than mine "ultimate" steak&chips. I need to step up!

@chipsth1 10 месяцев назад

I'd love to know where they got those nice metal clips for the sous vide bath to hold the bag.

@victoriabuys6963 10 месяцев назад

They look like wire binder/utility clips. Pretty sure they’re at any office supply store.

@rayh.3478 10 месяцев назад

this is 🔥🔥🔥,

@markchristopher4165 10 месяцев назад

Yes!

@TenaciousTO 7 месяцев назад

Oh, now even steak frites is French? Life comes at you fast. 🇧🇪

@paddy_cakes 10 месяцев назад

I smiled pretty much the entire video and I am starting to realise why I don't eat out. Dang you guys use a lot of butter and salt.

@craigplainfield6662 10 месяцев назад

Anybody have an idea how much butter in the sauce? A lot is pretty general.

@akrupnov 10 месяцев назад

Is everything on this channel ultimate?

@chrispytricks 10 месяцев назад

That's the ultimate question!

@joshwilde5343 10 месяцев назад

@@chrispytricks How many roads must a man walk down?

@chefsteps 10 месяцев назад

Ultimately no but we are trying to take some of everyone’s favorites and level them up.

@stevenmatthews434 4 месяца назад

Hey, what if you put your potato starch through the ricer same time as the potatoes? Rather then trying to fold it through at the end.

@benjih4385 8 месяцев назад

I tried this and the chips came out incredibly oily. The oil was at high heat and I laid them to rest on paper towels but still quite oily. Anyway around this?

@teddywilliams2512 5 месяцев назад

For whatever reason, my sauce came out too salty. And WAY too much lemon. I would half the lemon and try to half the salt as well, because you can always add if you need :) But very very close and gets the taste you're after, IF you've been to paris and had the legendary sauce, you'd know it's got so much depth and really deep but mellow flavor.

@jimmypchacko 10 месяцев назад

Can you save the tallow and use it again?

@Chenbenoweth 10 месяцев назад

Yes

@spiderscurry5614 10 месяцев назад

please i wanna eat this everyday

@porkstamina 6 месяцев назад

I assume we need to pat dry the steak after the sous vide to help the crust develop?

@RB-ib3mo 10 месяцев назад

They are Slowly going back to the sous vide content again. They wrecked this channel with sous vide content for so long before and it's been so good again recently.

@got2bjosh 10 месяцев назад

I remember when 100k subscribers was a milestone for the channel. In the beginning, they had really great, shorter and more artistic content with custom music by Hans Twite and some fun personality-filled videos with Grant & Co, then it became more rote, plug & play content during the transitional years after the Joule launch. Now that the business drama seems to have stabilized they seem to have dialed back into Grant as their main star with other key chefs around him as they return to teaching people how to elevate their own cooking (fancy contraptions and all).

@brettm3431 8 месяцев назад

are you making pringles? if they taste good im cool with that

@beepbapboop126 10 месяцев назад

I've been meaning to use my Joule for a while now. I'm definitely making this.

@rhinolinings4995 2 месяца назад

I made the fries, super delicious but also very difficult to form. They fall apart very easily before they are cooked. It’s like they needed some type of glue to hold them together. I wasn’t a fan of the sauce. Much prefer a Demi glacé with a Madeira wine reduction.

@janjuleke138 8 месяцев назад

You really need to come to Belgium and learn how to make proper frites. There is NO mashing potatoes in making fries. Apart from that, nice recipe.

@majcrash 4 месяца назад

If Keanu Reeves was a chef, he'd be this guy.

@TheFatGandalf 4 месяца назад

The sauce was insane. Second favorite behind chimichurri.

@jonboey7 10 месяцев назад

Wouldn’t the lemon seeds result in some bitterness?

@RealityTVObsession84 10 месяцев назад

I always thought its the Cafe de Paris in Geneva that's famous for steak frites...

@jred4421 10 месяцев назад

First, great video! It seams rather simple. Secondly, what type of potato is used? Russet potatoes have enough starch, so thinking why the extra starch?

@toanbui5199 10 месяцев назад

I’ve tried to make fries like this without the starch, but they disintegrated when dropped in the fryer. The starch might be a binding agent

@JohnVC 10 месяцев назад

The extra starch binds the potato mix but also allows it to form a crispy skin on the outside. If you ever had prepared frozen potatoes like curly fries, seasoned french fries or tater tots, they're almost always covered with starch to give them extra crispy crunch. If you simply fry a fresh raw potato from a start to finish, it will have great potato flavor but be inevitably soggy without the starch method.

@bobbaer1 10 месяцев назад

what if you don't want to use a joule? slow cook it in the oven?

@Jebusankel 10 месяцев назад

Any brand sous vide will work

@normness 10 месяцев назад

HOW long for the FIRST fry?????????

@clubmate12 10 месяцев назад

I would expect potato starch being used here instead of corn starch. I wonder if it makes a difference.

@JohnVC 10 месяцев назад

I'm curious too. I've never done this cornstarch method. But for my go-to crispy oven roast potatoes I take russets then slice them into steak fry wedges, parboil until they're about to fall apart, then toss them in potato starch before spreading them out on an oiled tray to bake. Bake on high about 425 in a good amount of oil, and flip them once or twice. The potato starch makes a crispy outside just like seasoned fries... You can also add barbecue seasoning, your favorite spice blend, or fresh herbs to the potato starch for more flavor.

@wolfking-parabellum 10 месяцев назад

I did this and my fries started to explode after the first fry. A few minutes later I put them back in for a second crisp up fry. They exploded one by one in the oil. I ended up with a few minor oil burns. My fries were nice and crispy but quite chewy. Where did I go wrong ? I used Maris piper potatoes.

@InnuendoXP 5 месяцев назад

I think Maris Pipers might have a higher water content than Russetts, King Edward potatoes might be a closer match being a bit starchier & drier. Unfortunately McCain apparently owns the entire Russet potato market in the UK & at the consumer level, you cannot buy them anywhere.

@Skubbes 10 месяцев назад

i would kill that whole platter of steak and fries no joke. oh lawd

@smithiega 10 месяцев назад

Do you pat dry the steak before the second sear?

@taradeviwest9351 10 месяцев назад

I didn't know Keanu Reeves can cook 🔥🌟🔥🌟🔥🌟🔥🌟🔥🌟🏆🏆🏆🏆🏆🏆🏆

@David-qd3ff 10 месяцев назад

Grant Chilly, I love you 🎉 btw, I I have three joules. I work them like a rented Mule.

@patricktatro162 5 месяцев назад

Dude should be a kid's TV show host

@da6ko1 10 месяцев назад

For a year or so he looks like Adam Ragusia, yall should meet up

@iamtrapped1 9 месяцев назад

Tried to make the fries - they fell apart in the fryer. Tried to see where I went wrong and found only paywalls on their site. 2/5

@drewmalone 10 месяцев назад

Doesn’t cafe de Paris sauce have curry powder

@Carcamo007 10 месяцев назад

But how long was the first fry? And the second fry, how long and temp? Sorry I'm poor AF or else would gladly subscribe to the season pass😪

@superape.official 10 месяцев назад

I'd love to meet you, you convey crazy energy, I really enjoy your videos, I'm a super fan of cooking, you don't let too much time pass between videos

@automicapaul 10 месяцев назад

I love the content .... just please please cut down the noises

@Paperbutton9 10 месяцев назад

arms looking strong

@Polletross 5 месяцев назад

If a youth pastor was a chef.

@Polletross 5 месяцев назад

Full disclaimer: just a joke. Great video!

@SimonHjberg 10 месяцев назад

How do you avoid the egg in the sauce scrambling when putting it on the pan like that?

@YoungST23 10 месяцев назад

try it and find out

@SchWe1N 10 месяцев назад

I know how to make cafe de paris sauce exactly how they make it at l'Entrecôte;)

@cilantrogarden 6 месяцев назад

How?

@dmminion8407 10 месяцев назад

I really want a Joule, but I live in the EU.... :(

@swesty2805 5 месяцев назад

Diabolical to sear before Sous Vide lol

@DeviantmindOG 10 месяцев назад

Come to Belgium and make your fries like that they’ll hang you lol

@laurentbourrouilhou313 5 месяцев назад

I was hoping to get a take on the secret sauce of the "relais de Venise" but the one you are emulating here is from a restaurant...emulating the "relais" so it's already not the real secret sauce. I've tried to copy that sauce a lot of time and I agree with your ingredients (hadn't thought about the egg though which is interesting as you'll see later). I also agree that you get 80% of the original without too much problems but there is something missing in the structure of the sauce. Your sauce (and mines) are too "clean". Too smooth. I remember seeing a video of a guy claiming that he had cracked the secret and I believe that he has something eventhough my girlfriend never allowed me to try it out: basically he was saying that the core of the sauce was a failed mayonnaise ! He was preparing a regular mayo and then he would heat it in a sauce pan until it broke down (not the prettiest sight...). He would then mix in the anchovies, capers and tarragon. That's pretty gross and I guess that you could be burned for witchcraft for failing a mayo on purpose but I'm afraid that it sounds pretty legit...

@BiggMo 10 месяцев назад

I really wish Joule could be operated without a phone. Some basic on device settings/controls

@kimtae858 10 месяцев назад

Thankfully Anova is looking out for you.

@therusstren 10 месяцев назад

I fckn hate that an Australian company owns Joule yet we can't buy it here....

@ralsharp6013 10 месяцев назад

Holy Smoke alright!! 😮 sounds like a beautiful sauce recipe😂 but might skip the anchovies🙏🏽

@brendansmith 10 месяцев назад

don't skip them!

@rileywebb4178 10 месяцев назад

It's not going to taste like anchovies, it's just going to add depth, umami, and salt

@ralsharp6013 10 месяцев назад

Ok, but 3 is my limit 😅🙏🏽

@austinclose2677 4 месяца назад

Metal spoon on non stick pan

@nazgul7914 10 месяцев назад

isn't the sauce supposed to be broken?

@Ben-bs4od 5 месяцев назад

Sauce is green, but l'entrecote sauce is yellow. Hmmmm.... This looks more like a salsa verde.

@rhinolinings4995 2 месяца назад

Entrecôte

@fockyerdod3r 4 месяца назад

Gilfoyle from Silicon Valley quit his job as a coder and became a chef.

@Mike_Genisys 10 месяцев назад

What no duck fat for the fries? Meh

@asiburger 10 месяцев назад

The T in frites is silent 😅

@jerk4628 10 месяцев назад

I’ve done sous vide… I just hate cooking in plastic… I don’t care if it’s BPA free, there’s stuff in there you don’t want in your body

@taiqidong9841 15 дней назад

I'm Belgian. Frites (frieten in Dutch, pommes frites in German) are Belgian. We take a high starch and low sugar potato, cut them in 1 cm (! metric warning !) thick fries. We bake them twice, in beef tallow, once at 160°C untill the fries sing in the fat and then let them cool for about an hour. Finish them at 180°C untill they are slightly golden brown, not dark brown! Done... I mean, I like chefsteps, but this really is a massive overkill of a recipe for what basically looks like a very thin croquette thingy, like ... Anyway, we simply serve them with a tart mayonnaise (not an atom of sugar involved here), a steak and a green salad or with mussels for the adults,. For the young children it is mostly served with a roasted chicken leg and (warm!) applesauce (still with chunky bits, very few sugar and a pinch of salt) untill they master the noble art of chewing. All three are Belgian national dishes.

@johnhunter8802 10 месяцев назад

All the fry, none of the jewelry cleaner... Iykyk 😅

@user-rc8ou9yb5d 10 месяцев назад

Timecode 5:10-5:18 is that a reference to the legendary Heston B?)

@Geblino 5 месяцев назад

I'm almost positive the actual recipe uses chicken liver. So this sauce isn't really the same even disregarding the changes to make it more green. I'm sure it's good, but you can't really say you unlocked the secret when you've fundamentally made a different sauce.