Geoffrey Zakarian demonstrates how to cook one of his favorite cuts, hanger steak, and French fries for a dish that harks back to his fry cook days: Bistro Steak Frites.#GeoffreyZakarian #FoodNetwork #Steak #FritesWatch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!Get the recipe https://foodtv.com/3QED8FCSubscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bistro Steak FritesRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: IntermediateTotal: 4 hr 45 min (includes chilling and resting time)Active: 45 minYield: 2 to 4 servingsIngredientsSteak:1 teaspoon freshly ground black pepper1 teaspoon celery salt1 teaspoon granulated sugar1/4 teaspoon cayenne pepper1 hanger steak (about 1 3/4 pounds; ask the butcher to remove the center sinew)2 tablespoons extra-virgin olive oil1 tablespoon unsalted butterJuice of 1/2 lemonFrites:4 large Idaho potatoesAvocado oil or beef tallow, for fryingFine sea saltDirectionsSpecial equipment: a candy or deep-fry thermometerFor the steak: In a small bowl, combine the black pepper, celery salt, sugar and cayenne. Rub the mixture all over the steak. Drizzle the steak with the olive oil, then rub again to coat the steak. Wrap in plastic and let marinate in the refrigerator for at least 2 hours or up to overnight. Take the steak out of the fridge 1 hour before cooking.When you are ready to cook the steak, heat a large cast-iron pan or heavy skillet over medium-high heat. Add the steak and cook, only turning once, until the internal temperature reads 125 degrees F for medium rare, 5 to 6 minutes on each side (be sure to brown the ends as well). Take the steak out of the pan and let rest on the cutting board for 10 minutes. Finish with the butter melted in the pan with a squeeze of lemon juice and spooned over the steak.Slice the steak against the grain and serve with the frites.For the frites: Wash the potatoes. Cut into 1/8-inch batons, then pat very dry with paper towels.For the frying, fill a large Dutch oven with about 5 inches avocado oil. Use a candy thermometer to bring the oil to 350 degrees F. Fry the potatoes in small batches, so that the pot is not overcrowded, until golden brown and crispy, about 5 minutes. Drain well on a wire rack or a paper towel-lined sheet tray and season with the sea salt while they are still warm.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Bistro Steak Frites | The Kitchen | Food Networkhttps://youtu.be/s7M20MDAuuc
