Steak Frites & Marmite Pan Sauce
Jesse Jenkins Steak Frites & Marmite Sauce
Cooking a good steak needs constant heat and good ventilation. The AEG 8000 induction hob with a built-in extractor BEASTED the whole process. I've loved having it in my soon-to-be all-electric prep kitchen/studio. The built-in extractor gives one the ability to position the hob in places without having to worry about overhead extraction.
It's a seriously slick piece of kit and you’ll be seeing a lot more of it in my videos.
1 thick-cut strip loin steak or your preferred cut
4 garlic cloves crushed with skins on
1 bundle thyme
1/2 cup white wine
1/2 cup beef broth
1 tbsp cream
1 tsp Marmite
1 tsp white wine vinegar
Frozen French fries
Generous amount of fresh black pepper or brined green peppercorns
Generously salt your steak and leave it to rest for 30 minutes at room temp. Use a paper towel to thoroughly dry the steak before putting it in a dry pan fat side down. Render the fat for 3-5 minutes on a medium heat. Turn the heat up to medium-high (I used setting 7 on the AEG 8000 hob) and sear the steak for 3-4 minutes on each side using some weight to press the steak's surface into the pan evenly. I used some chef's weights but another pan will do the trick too - just make sure it's smaller than the pan you are frying in so it doesn’t create steam. Turn the heat down (I went to a 5) and add half of the butter, garlic, and thyme. When the butter starts to foam use a spoon to baste the steak for about 2-3 minutes. Leave the steak to rest with the reserved fat and aromatics for at least 10 minutes while you make the pan sauce and fries.
Remove the garlic that was used to baste the steak and mince it. Put the steak pan back on medium-high heat - deglaze with white wine, stock, and add the garlic. Reduce by half before adding the pepper, cream, vinegar, and marmite. Cook for 1-2 minutes stirring continuously - if it’s too thick add a splash of stock/water before taking it off the heat and adding the rest of the butter 1 piece at a time. Stirring continuously ensures that the butter is being emulsified into a silky sauce.
I used high-quality frozen fries. Fry the frozen fries in canola oil at 375f/190c for 4-5 minutes.
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