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Steak Frites and Cabernet Thyme Gravy

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Ingredients
  

For the Cabernet Thyme Gravy:

  • 2 tbsp. butter
  • 2 cloves small garlic, finely minced
  • 1 tbsp. all-purpose flour
  • 1-½ cups low sodium beef stock
  • Pinch of salt, or to taste 
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. dry thyme
  • ½ cup cabernet sauvignon wine or other dry red wine

For the Frites:

  • 3 large or 4 medium size russet potatoes
  • 1 liter canola oil
  • Kosher salt, for seasoning

For the Steaks:

  • Two 2-inch thick-cut rib eye or strip loin steaks 
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp. canola oil, if pan searing steaks

Instructions
 

To prepare the Cabernet thyme gravy:

  • In a small sauté pan, over medium-low heat, melt the butter; add the minced garlic.
  • Sauté the garlic in the butter for only a minute or so; just to soften.
  • Sprinkle in the flour; cook until slightly foamy; about another minute.
  • Pour in the beef stock; whisking constantly; add the salt, pepper and thyme.
  • Bring to a gentle simmer until the gravy begins to thicken.
  • Whisk in the red wine and simmer very slowly until the gravy reaches a thin, sauce-like consistency.
  • Remove from the heat; hold warm in a warming drawer while the steaks and frites are being prepared.

To prepare the frites:

  • The best, most crispy frites are always cooked in two stages at 2 different temperatures; plan to have the first stage of cooking completed and then do the final crisp cooking of the frites as the steaks rest.
  • Wash and peel the potatoes; cut them into frites; the size of the frites is your choice but shoestring size, about ¼-inch square, always maximizes the crispy flavor that complements the steak.
  • Hold the frites in room temperature or lukewarm water until ready to fry.
  • Lay them out on layers of paper towels and pat dry with additional paper towels before frying.
  • Add the canola oil to the deep fryer and bring to 350°F.
  • Fry the potato sticks until just beginning to crisp but not brown; about 6 to 8 minutes for shoestring fries.
  • Remove from oil and drain on paper towels; these frites will likely go limp as they cool; this is perfectly normal; they will re-crisp in the second fry.
  • Turn off the deep fryer until ready to fry again.
  • In the last few minutes of cooking time on your steaks, bring the temperature of the oil to 375°F in the deep fryer; this allows the oil to heat when ready for the final fry of the frites as the grilled steaks rest.
  • Fry for an additional 6 to 8 minutes or until the frites begin to turn a light golden brown and become quite crispy.
  • Remove from oil; drain on paper towels; toss with a pinch of kosher salt to season before serving with the steak and gravy.

To prepare the steaks:

  • Remove the steaks from the refrigerator 30 to 60 minutes before searing or grilling; to the desired internal temperature preferred; it is much more difficult to cook a very cold steak than one which is at or near room temperature..
  • Generously season both sides and the edges of the steak with the salt and pepper.
  • Cook to medium rare, or your desired internal temperature, on a hot, pre-heated gas grill or pan sear in a cast iron pan with the canola oil.
  • As a guide, about 4 minutes per side will produce a medium rare steak.
  • Use a meat thermometer for most accurate cooking results for steak; internal temperature for rare is about 120°F to 125°F, for medium rare 130°F to 135°F and well done should not surpass 160°F.
  • It is always important to rest the steaks for 10 minutes, under a loose tent of aluminum foil, before serving; this allows for residual cooking and for the natural juices to settle back into the meat.
  • While the steaks rest, complete the second fry on the frites.