This Thanksgiving I was publicly accused by my father of not caring about my ridiculously high cholesterol levels. How much am I supposed to care, really? And aren't the buckets of red wine I drink supposed to flush all that stuff out my arteries? There are a lot of other things I should care much more about than high cholesterol and I don't care about them, either. Well, anyway, I've spent almost all morning poring over the "29 Healthiest Foods on the Planet." At this point I'm thinking the "29 best-tasting foods on the planet" would be a much more interesting list. I guess that it makes sense on the morning after the mother of all Puritan holidays that I would done a horse hair shirt and swear off steak frites. At least for tonight. Well, at least for lunch.
• How good does this movie look? I can't wait.
Well, now I've gone and convinced myself what to have for dinner...
My favorite recipe for steak frites.
- 6 rib eye steaks (about 1/2 pound each)
- 4 tablespoons unsalted butter, at room temperature, plus 1 1/2 tablespoons, melted
- Freshly ground pepper
- 1 ounce Roquefort cheese, at room temperature
- 4 large baking potatoes
- Peanut oil, for deep-frying
- Coarse sea salt
- Brush the steaks with the melted butter and season with pepper; let the steaks come to room temperature.
- In a small bowl, beat the 4 tablespoons of butter with the Roquefort until blended.
- Peel the potatoes and slice lengthwise 1/4 inch thick. Cut the slices into 1/4 -inch-wide sticks and soak in ice water for 15 minutes.
- In a deep-fryer or a large saucepan, heat 2 inches of oil to 325°. Drain the potatoes and blot them completely dry. Divide the potatoes into 4 batches and fry each batch until cooked through but not browned, 4 to 6 minutes. Using a slotted spoon, transfer the fried potatoes to paper towels to drain.
- Light a grill. Generously season the steaks with salt and grill over a hot fire for 4 to 6 minutes per side for medium rare. Alternatively, pan-fry the steaks over moderately high heat for about 4 minutes per side.
- Reheat the oil to 375°. Fry the potatoes until crisp and golden brown, 1 to 2 minutes per batch. Using a slotted spoon, transfer the frites to fresh paper towels to drain. Top each steak with a spoonful of Roquefort butter and serve the frites on the side.
MAKE AHEAD The frites can stand at room temperature for up to 4 hours after their preliminary frying.