For Immediate Release
For This Year’s Father’s Day Feast, Coast Packing’s Chef Greg Shows Why Beef Tallow Makes Steak Frites King for a Day
New Recipe Ties Together Flavors That Families Love
Father’s Day may be a meat-and-potatoes kind of observance but flavor – as well as Dad – remains king, as Coast Packing Company’s Chef Greg demonstrates deliciously with a robust new recipe for beef tallow-themed steak frites.
Greg Hozinsky, Coast’s Corporate Chef, has pulled together the elements of a tasty Sunday feast, from russets to Ribeye to red wine. “Gastronomically, Father’s Day is great opportunity to get back to basics,” Chef Greg says. “This recipe ties together a number of flavors that every member of the family can savor, underscored by the heartiness of a traditional animal fat like beef tallow.”
- 2 – 2 ½ pound bone-in Rib eye or Tomahawk steak
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 Tablespoon beef tallow
- 3 each, garlic clove crushed
- 2 each, sprigs rosemary
- 2 Tablespoons unsalted butter
Red wine sauce
- 1 each, small shallot sliced
- 1 each, garlic clove crushed
- 1 1/2 cups red wine
- 2 cups high quality beef stock or bone broth
- 1 each, bay leaf
- 2-3 each, sprigs of thyme
- 2 Tablespoons unsalted butter
- Salt and pepper to taste
French fries (frites)
- 1 pound russet potatoes
- 2 Tablespoons cornstarch or potato starch
- 1 teaspoon olive oil spray
- 1 ½ teaspoons kosher salt
- 1 Tablespoon chopped parsley
- About 6 cups of tallow for deep frying
For the Frites
- Prepare the frites (French fries) a day or two before the meal. If time doesn’t permit freezing, this recipe will still work well, but for the crispiest results, freeze the frites in advance.
- Use 1 or 2 large russet potatoes. Peel the potatoes and nip off the ends just bit. Ever so slightly, trim one side of the potato so it doesn’t roll around (a smart safety step). Cut the potatoes to the desired size; 1/4-inch thickness typically works best. Do this by cutting the potato into slices, then stack the slices in 2 layers, and cut them again to the same thickness as the original slices.
- Rinse the cut fries in cold water and pat dry, placing in a clean, dry bowl.
- Sprinkle potato starch or corn starch over the top and gently toss together using your hands. Using your hands enables more feel and avoids accidentally breaking the cut potatoes. To coat evenly, it’s best to add starch in two stages.
- Using a spray oil, spritz the potatoes once or twice and gently toss together. Cover well with plastic film, making sure to have a tight seal around the bowl; microwave on high for 3 minutes.
- When the microwave is done, let the potatoes sit for about 5 minutes, still covered in plastic film. Gently dump the frites onto a cookie sheet lined with parchment paper. Space the fries so they don’t stick together; freeze for at least 4 hours. Once the frites are frozen, consider transferring to a gallon-size freezer bag. Don’t be afraid to use more than one layer of parchment, to ensure that the frites don’t stick together.
- Cooking the frites is the very last step. When ready, use a large pot and a thermometer or a tabletop deep fat fryer. Heat the beef tallow to about 360-375 degrees. Drop the fries while making sure not to overcrowd the pot or fryer basket (if using a pot, make sure the heat on the stove remains at medium high; adding the potatoes will take away quite a bit of heat). About 30 seconds after the frites enter the fryer, gently move them around so they don’t clump up; cook for about 4-5 minutes or until golden brown.
- Remove frites and place into a bowl; season with salt and parsley, and toss well.
For the Red Wine Sauce
- In a small saucepan, add butter over medium low heat until melted; add in shallots and garlic and sweat for about 2 minutes (they won’t take on much color — a little is OK); add red wine and turn up to a simmer, reducing the red wine until about ½ a cup remains.
- Next, add beef stock, thyme and bay leaves; continue to simmer until reduced and about ¾ up remains.
- When reduced, strain the sauce, reserving the liquid and discarding the herbs, shallot and garlic. Return the sauce to the sauce pan.
- Bring to a simmer and slowly add in cold diced butter a little at a time, continually swirling or whisking until incorporated.
- At this point, the sauce should be beautifully silky; check for salt and pepper and set aside in a warm place (the rear of the stove should do). Keep covered.
For the Steak
- To get the most even cooking possible, remove the steak from the refrigerator about 45 minutes before you’re ready to cook it. Because the steak is big enough to feed two people easily, give it a little extra time to temper. Season the steak early in the process – ideally, shortly removing it from the fridge. The heft of the steak will allow the salt and pepper to penetrate and enhance the flavor throughout.
- Temper the steak, seasoning it thoroughly with salt and pepper once removed from the fridge. If using a Tomahawk steak, wrap the bone in foil.
- Preheat oven to 350 degrees.
- Once the steak is tempered, heat a cast iron or good quality sauté pan (copper, if possible), then pat the steak dry of any excess moisture.
- Add the Tablespoon of tallow to the hot pan; when it begins to smoke, carefully place the steak into the pan. Keep the heat on high and continue to sear for about 3 minutes or until caramelized.
- Flip the steak over and continue the process for three minutes. It’s worth taking a little extra time to sear the sides of the steak as well.
- Place the steak in a 350-degree oven (not convection) and cook for about 8-10 minutes or until the internal temperature reaches 124-126 degrees.
- Once the steak has been removed from the oven, return the pan to the stove, place over medium heat, and add 2 Tablespoons of butter, garlic and rosemary. The butter will bubble up, toasting the garlic and rosemary.
- Using a large spoon, baste the steak for about 1 minute on each side. Remove steak from the pan; allow to rest for at least 5 minutes and up to 10.
- Timing is everything when it comes to a composed dish like this. As noted, it’s a good idea to make the frites the day before, to ensure that all the elements come together. Start by pulling the steak out to temper and preheat the oven. While this is happening, make the sauce; it will hold if covered in a warm pot.
- Next, melt the frying tallow but don’t worry if it’s not quite hot enough; just keep it on low and adjust the heat when it’s closer to frying time.
- By the time the steak is resting, adjust the frying oil temperature and cook off the frites.
- At this point, the only thing left is to carve the steak. First, cut the steak off the bone, then arrange in 1/2 “-3/4” slices.
- Place the steak with the bone onto a large plate or platter; add the frites and finish with the red wine sauce.
- Crack open a favorite Father’s Day beverage and enjoy!
About Coast Packing Company
Coast Packing Company (coastpacking.com), a closely held corporation, is the number one supplier of animal fat shortenings – particularly lard and beef tallow — in the Western United States. The company sells to major manufacturers, distributors, retailers, smaller food service operations, leading bakeries and lesser concerns. The company participates actively in various ethnic markets – from Hispanic retail chains, with its VIVA brand, to various Asian specialty markets. Based in Vernon, Calif., Coast Packing Company is regional, national and, increasingly, global. In some cases, supplier relationships are multigenerational, extending back 50 years and more.