Belgian Steak Frites with Sous Vide Bavette Steak
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.
Equipment
- Sous vide
- Cast Iron Pan or Skillet
Ingredients
- 2-3 pound Bavette Steak
- 1 tea Each: Kosher Salt, Fresh Ground Black Pepper, Garlic Powder or 1 tablespoon of SPG rub. Use more or less to taste
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- ¼ cup Avocado Oil Or other oil with a high smoke point
- Maldon or Other Sea Salt
- ½ pound French Fries Cooked per instructions
- ½ teaspoon Truffle Salt optional
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.
Nutrition
Calories: 1158kcalCarbohydrates: 34gProtein: 100gFat: 67gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 38gCholesterol: 272mgSodium: 1959mgPotassium: 2041mgFiber: 5gVitamin A: 50IUVitamin C: 9mgCalcium: 111mgIron: 9mg
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