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9K views · 199 reactions | The Best Steak Frites Ive Ever Made | The Best Steak Frites Ive Ever Made | By Thatdudecancook | Today, my friends, we are making epic steak fruits with bordele sauce and mini french fries. Really looking forward to this one. Now, lets go. So, well just top and tail this and then cut it directly in half. So, weve got about two and a half inch chunk. Turn that outside and were going to square it up like so. Im not insane so Im just going to leave this little bit of peel right here, whatever and just repeat with the rest and now, we have our nice little cube. So, well just twist this knob on the back to adjust and we want this super thin. Always want to do a test cut to see if you like it. Too thick, thinner, thinner, thinner. Look how perfect this thing is and so now, well just slice them all up like this. Now, you just want to make a little stack. Lay those down. Very carefully slice once through nice and thin. Perfect little fries straight into some ice cold water. Okay, so now, change out this water like three times. Rinse those a bit each time and look how cool these little fries are. Now, the last thing we need to do is put these in the fridge for 1 hour. Okay, so for this bour delay sauce, usually what youre going to use is demi gloss which is made from veal bones which I know most of you do not want to make and I dont blame you because it takes forever. What Ive done here is just taking some beef stock or bone broth starting with four cups and Im going to that down to one cup. You could use store bought or if you want to make it homemade even better. Medium heat pan going down. Well add a tablespoon of butter, unsalted, and French preferred as we are making bourbones, shallots in and well just kind of sweat this down without color For about 3 minutes, now well add some fresh thyme and just one bay leaf. Now, in with the Bordell wine, crank up the heat, bring to a boil and if you want, light it up. Now, a lot of people think this actually burns off all the alcohol. Thats not true at all. Its going to burn off a lot of it but definitely not all of it. So, thats something to keep in mind if youre making this for like really young kids. Okay, reduce by about 80% and now add in your beef broth. Thats reduced. Now, we reduce again. I also like to add a touch of balsamic vinegar for a little extra acidity. Now, at this point, lets strain it back into a saucepan and continue to reduce and begin to season little by little with salt and sergeant Gilbert. Just to taste. Now, well reduce this by about half again and were going to start working in little cubes of cold unsalted butter just little by little and just whisk it in and when the first round of butter is almost melted add a little more constantly whisk taste the final time for salt and pepper little more Gilbert never hurts and theres your beautiful bourbon set that somewhere warm now the mini french fries drain and into a salad spinner we need to get this as dry as possible Shoot. God, thats scary. Now, well fry in very small batches at 325 degrees. I aint scared. Ive been here before. Beef. For about two minutes or until just slightly golden brown. Now, immediately hit them with a little salt. Rosemary salt, if you know you know. Both sides of course. Yeah, thats it. Let it out. Let it out. My man. Thats whats up. Drop that beautiful steak carefully. Some shallots in right before you flip. Just about two minutes and flip. Reduce the heat all the way down. Add some crushed garlic and a little butter. And finally, some thyme. When the butter begins to foam, pan back in base and just puddle this boiled eggs around like so. Oh my god. Just a big heaping pile of those mini French fries right in the middle. Whoo. Lets go. Oh, oh man. Let me just you want to bite? Oh my. Its the perfect meal. This is cooking.