Chef Jo Chan of Austin’s Bureau de Poste at Tiny Grocer has a new take on the classic French brasserie dish: Steak Frites. This impressive dish for two begins with an overnight marinade in creamy shio koji, a Japanese ferment made from cooked grains (and the mildly funky precursor to condiments like miso and soy sauce). Chef Chan demonstrates how to use it to build incredible savoriness, tenderness, and seasoning in a steak-and how to pivot if you can’t find it. Featuring an herbaceous compound butter, a deep sear achievable only in Carbon Steel, and an extremely generous serving of French fries that are twice-fried in the Oval Dutch Oven, it’s a romantic high-low meal that’s both luxurious and simple.
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