Steak frites, or steak and fries, is a classic dish found in brasseries across Europe. In this version we use a sous vide bavette steak cooked to perfection and paired with crispy truffle fries.
1teaEach: Kosher Salt, Fresh Ground Black Pepper, Garlic Powderor 1 tablespoon of SPG rub. Use more or less to taste
2sprigsFresh Thyme
2sprigsFresh Rosemary
¼cupAvocado OilOr other oil with a high smoke point
Maldon or Other Sea Salt
½poundFrench FriesCooked per instructions
½teaspoonTruffle Saltoptional
Instructions
Pat the steak dry and trim any hard fat off of the steak.
Generously season both sides of the steak with the salt, pepper, and garlic to taste.
Place the bavette steak in a sous vide or vacuum seal bag along with the sprigs of thyme and rosemary. Seal the bag and cook with a sous vide at a temperature of 125 degrees for 2 hours. This will result in a medium rare steak after the sear. Adjust the temp as desired for your cooking preference. We do not recommend cooking this cut above medium.
Remove the steak from the water bath and heat the oil in a heavy bottomed skillet over high heat.
Briefly fry the thyme and rosemary sprigs to impart their flavor, then remove from the oil.
Sear the bavette steak about 2 minutes per side to get a nice dark sear on the steak.
Remove the steak to a cutting board and rest for about 5 minutes. Halve the bavette steak by cutting once with the grain, then slice the steak halves against the grain for serving.