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

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

Рет қаралды 287,745

Күн бұрын

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/...
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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...
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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/

Пікірлер: 191

@PancakeRecipes Ай бұрын

I feel like you’ve made the recipe almost too simple, which is good. But now I can’t pretend I spent a million hours perfecting it.

@FoodieFindings Жыл бұрын

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 Жыл бұрын

Just beware of the sugar/starch content and ratio

@hjewkes Жыл бұрын

Thyme fries then you’re having fun

@liuszuling Жыл бұрын

😮‍💨good one

@thewthew1987 Жыл бұрын

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

@be7ue Жыл бұрын

booo lol

@kingiggy6579 Жыл бұрын

NICE WORK

@JusCuz410 Жыл бұрын

You know what thyme it is!

@bluejesper 8 ай бұрын

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

@christianmall Жыл бұрын

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

@Gefm1 Жыл бұрын

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!

@dylanlundgren Жыл бұрын

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

@javiperez3180 Жыл бұрын

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

@scuba-people Жыл бұрын

this keeps getting better and better!!

@Zodir Жыл бұрын

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

@itsmederek1 Жыл бұрын

Definitely trying this sauce

@adzharkahar Жыл бұрын

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

@calvinlim9485 Жыл бұрын

Loving the new content

@mohamedmoussa9635 Жыл бұрын

Those frites blew my mind

@Gabeborder84 Жыл бұрын

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

@mikemacpherson2417 Жыл бұрын

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 11 ай бұрын

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

@SILENTIMACT74 Жыл бұрын

Perfect timing. This is what I'm making tonight

@akinumber1 Жыл бұрын

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

@AppleBearKitchen1999 Жыл бұрын

Looks good!

@grossbildstein Жыл бұрын

Thank you!!!!

@yankeerose9011 Жыл бұрын

I need steak and fries in my life ❤

@nielsenniklas Жыл бұрын

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 Жыл бұрын

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

@adamng5338 7 ай бұрын

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

@helple55 Жыл бұрын

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

@victoriabuys6963 Жыл бұрын

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

@kungfudunk94 Жыл бұрын

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

@kgizzle92 Жыл бұрын

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

@kennykwong1028 Жыл бұрын

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

@GerinoMorn Жыл бұрын

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

@ra-vo1ky Жыл бұрын

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

@MRSDAVID1 9 ай бұрын

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

@firasmaruf5045 6 ай бұрын

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!

@lousterzenbach7235 Жыл бұрын

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

@jddemps Жыл бұрын

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

@meat_loves_wasabi 8 ай бұрын

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

@JohnRHeil1 6 ай бұрын

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).

@luistor4510 7 ай бұрын

Next level cooking

@chipsth1 Жыл бұрын

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

@victoriabuys6963 Жыл бұрын

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

@rayh.3478 Жыл бұрын

this is 🔥🔥🔥,

@craigplainfield6662 Жыл бұрын

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

@benjih4385 10 ай бұрын

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?

@probertisking3744 Жыл бұрын

Need more from this guy. Love his delivery!

@got2bjosh Жыл бұрын

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.

@paddy_cakes Жыл бұрын

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.

@majcrash 6 ай бұрын

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

@TenaciousTO 9 ай бұрын

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

@markchristopher4165 Жыл бұрын

Yes!

@leung9401 9 күн бұрын

Just a little correction: contrary to popular belief the buttery steak sauce served with steak frites at the "Entrécôte", also referred to as sauce "Café de Paris" wasn't invented - as the name seemingly suggests - in Paris, but in Geneva (Sitzerland) in the 1930s by M. Boubier and was named after a restaurant there named "Café de Paris". The owner Freddy Dumont was the one who started the concept of only serving steak frites with the legendary sauce and green salad at his café. This concept - as well as the sauce - was such a success, that it was copied by the "Entrécôte" chain in 1959.

@stevenmatthews434 6 ай бұрын

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.

@beepbapboop126 Жыл бұрын

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

@RB-ib3mo Жыл бұрын

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 Жыл бұрын

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).

@jimmypchacko Жыл бұрын

Can you save the tallow and use it again?

@Chenbenoweth Жыл бұрын

Yes

@teddywilliams2512 7 ай бұрын

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.

@akrupnov Жыл бұрын

Is everything on this channel ultimate?

@chrispytricks Жыл бұрын

That's the ultimate question!

@joshwilde5343 Жыл бұрын

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

@chefsteps Жыл бұрын

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

@spiderscurry5614 Жыл бұрын

please i wanna eat this everyday

@bobbaer1 Жыл бұрын

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

@Jebusankel Жыл бұрын

Any brand sous vide will work

@wolfking-parabellum Жыл бұрын

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 7 ай бұрын

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.

@porkstamina 8 ай бұрын

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

@brettm3431 10 ай бұрын

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

@RealityTVObsession84 Жыл бұрын

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

@jred4421 Жыл бұрын

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 Жыл бұрын

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 Жыл бұрын

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.

@clubmate12 Жыл бұрын

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

@JohnVC Жыл бұрын

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.

@jonboey7 Жыл бұрын

Wouldn’t the lemon seeds result in some bitterness?

@janjuleke138 10 ай бұрын

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.

@normness Жыл бұрын

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

@rhinolinings4995 4 ай бұрын

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.

@David-qd3ff Жыл бұрын

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

@superape.official Жыл бұрын

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

@Skubbes Жыл бұрын

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

@smithiega Жыл бұрын

Do you pat dry the steak before the second sear?

@DeviantmindOG Жыл бұрын

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

@TheFatGandalf 6 ай бұрын

The sauce was insane. Second favorite behind chimichurri.

@Carcamo007 Жыл бұрын

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😪

@da6ko1 Жыл бұрын

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

@ralsharp6013 Жыл бұрын

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

@brendansmith Жыл бұрын

don't skip them!

@rileywebb4178 Жыл бұрын

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

@ralsharp6013 Жыл бұрын

Ok, but 3 is my limit 😅🙏🏽

@laurentbourrouilhou313 7 ай бұрын

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...

@SchWe1N Жыл бұрын

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

@cilantrogarden 8 ай бұрын

How?

@SimonHjberg Жыл бұрын

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

@YoungST23 Жыл бұрын

try it and find out

@patricktatro162 7 ай бұрын

Dude should be a kid's TV show host

@taradeviwest9351 Жыл бұрын

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

@drewmalone Жыл бұрын

Doesn’t cafe de Paris sauce have curry powder

@iamtrapped1 11 ай бұрын

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

@DMminion101 Жыл бұрын

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

@BiggMo Жыл бұрын

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

@kimtae858 Жыл бұрын

Thankfully Anova is looking out for you.

@swesty2805 7 ай бұрын

Diabolical to sear before Sous Vide lol

@automicapaul Жыл бұрын

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

@Paperbutton9 Жыл бұрын

arms looking strong

@Polletross 7 ай бұрын

If a youth pastor was a chef.

@Polletross 7 ай бұрын

Full disclaimer: just a joke. Great video!

@austinclose2677 6 ай бұрын

Metal spoon on non stick pan

@asiburger Жыл бұрын

The T in frites is silent 😅

@biowerks Ай бұрын

So... What happened? It seemed like the last video that you posted was some big awesome BBQ that this channel posted in someones backyard where the whole team contributed and then now, posting again.

@damienanckaert1191 5 күн бұрын

Well, nice vidéo but first all steak frites come from Belgium. Secondly the fries are cooked twice at different temperatures. The potato used is bintje. After peeling it, we wash it, cut it into fries without washing it again to keep the starch. The steak is cooked in a hot pan only. It's the real steak and fries.

@user-rc8ou9yb5d Жыл бұрын

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

@taiqidong9841 2 ай бұрын

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.