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@thuyhappy86: 40N nguyê chất, vị xưa! Săn sale 9/9 giá siêu hời nha các bác #TikTokShop99 #SieuHoiThuongHieu #TiktokChoiceAward #Zocoby

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Saturday 05 September 2026 13:35:55 GMT
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STEAK FRITES WITH CREAMY PEPPERCORN SAUCE If you love steak and fries, you need to try this! 🥩🍟🔥 INGREDIENTS For the steak: • 10.5 oz (300 g) New York strip steak or ribeye, 1¼–1½ inches thick • Salt and black pepper • A little neutral oil • 1 tbsp (14 g) butter • 2 garlic cloves • 2 sprigs rosemary For the peppercorn sauce: • 2 tbsp (20 g) finely chopped shallot • 1½ tbsp (10 g) freshly crushed black pepper • 2 tbsp (30 ml) beef stock • ½ tsp Worcestershire sauce • ⅛ tsp white vinegar • 3 tbsp + 1 tsp (50 ml) brown beef stock • 3 tbsp + 1 tsp (50 ml) heavy cream • 1 tsp (5 g) cold butter • Salt, as needed For serving: • Hand-cut fries • Salt • Chopped parsley, optional INSTRUCTIONS 1. For the best crust, season the steak with salt and refrigerate it uncovered on a wire rack for 24 hours. Before cooking, pat it dry and season with black pepper. For the quicker method, remove it from the refrigerator 30 minutes before cooking, pat it dry, and season with salt and pepper. 2. Heat a heavy skillet over medium-high heat for 4–5 minutes, then add a little oil. 3. Cook the steak to your preferred doneness: • Rare: 2–2½ minutes per side; remove at 120–125°F. • Medium-rare: 2½–3 minutes per side; remove at 128–130°F. • Medium: 3½–4 minutes per side; remove at 135–140°F. For a deeper crust, use a steak press for the first 30–60 seconds, then remove it. Sear the fatty edges for 30–45 seconds. 4. Reduce the heat to medium. Add the butter, garlic, and rosemary, then baste the steak for 60–90 seconds. 5. Transfer the steak to a board and let it rest for 8–10 minutes. 6. Discard the excess fat from the skillet, keeping the browned bits. Add the shallot and crushed black pepper and cook for 1 minute. 7. Mix 2 tablespoons (30 ml) of beef stock with the Worcestershire sauce and white vinegar. Pour it into the skillet and scrape up the browned bits. 8. Add the remaining beef stock and heavy cream. Simmer gently until the sauce thickens and lightly coats the back of a spoon. 9. Turn off the heat and stir in the cold butter until smooth and glossy. Add salt if needed. 10. Strain the finished sauce through a fine-mesh strainer to remove the shallot, pepper, and other solids. 11. Fry your hand-cut potatoes until golden and crispy. Drain well, then season with salt and parsley. 12. Slice the steak against the grain. Serve it with the hand-cut fries and pour the strained peppercorn sauce over the steak. NOTES: • Use a very hot skillet and pat the steak completely dry for the best crust. • Cooking times vary, so check the internal temperature for the most accurate doneness. Save this recipe for your next steak night! 🤎🥩🔥 #SteakFritesrites #SteakRecipe #PeppercornSauce #ComfortFood #DinnerIdeas
STEAK FRITES WITH CREAMY PEPPERCORN SAUCE If you love steak and fries, you need to try this! 🥩🍟🔥 INGREDIENTS For the steak: • 10.5 oz (300 g) New York strip steak or ribeye, 1¼–1½ inches thick • Salt and black pepper • A little neutral oil • 1 tbsp (14 g) butter • 2 garlic cloves • 2 sprigs rosemary For the peppercorn sauce: • 2 tbsp (20 g) finely chopped shallot • 1½ tbsp (10 g) freshly crushed black pepper • 2 tbsp (30 ml) beef stock • ½ tsp Worcestershire sauce • ⅛ tsp white vinegar • 3 tbsp + 1 tsp (50 ml) brown beef stock • 3 tbsp + 1 tsp (50 ml) heavy cream • 1 tsp (5 g) cold butter • Salt, as needed For serving: • Hand-cut fries • Salt • Chopped parsley, optional INSTRUCTIONS 1. For the best crust, season the steak with salt and refrigerate it uncovered on a wire rack for 24 hours. Before cooking, pat it dry and season with black pepper. For the quicker method, remove it from the refrigerator 30 minutes before cooking, pat it dry, and season with salt and pepper. 2. Heat a heavy skillet over medium-high heat for 4–5 minutes, then add a little oil. 3. Cook the steak to your preferred doneness: • Rare: 2–2½ minutes per side; remove at 120–125°F. • Medium-rare: 2½–3 minutes per side; remove at 128–130°F. • Medium: 3½–4 minutes per side; remove at 135–140°F. For a deeper crust, use a steak press for the first 30–60 seconds, then remove it. Sear the fatty edges for 30–45 seconds. 4. Reduce the heat to medium. Add the butter, garlic, and rosemary, then baste the steak for 60–90 seconds. 5. Transfer the steak to a board and let it rest for 8–10 minutes. 6. Discard the excess fat from the skillet, keeping the browned bits. Add the shallot and crushed black pepper and cook for 1 minute. 7. Mix 2 tablespoons (30 ml) of beef stock with the Worcestershire sauce and white vinegar. Pour it into the skillet and scrape up the browned bits. 8. Add the remaining beef stock and heavy cream. Simmer gently until the sauce thickens and lightly coats the back of a spoon. 9. Turn off the heat and stir in the cold butter until smooth and glossy. Add salt if needed. 10. Strain the finished sauce through a fine-mesh strainer to remove the shallot, pepper, and other solids. 11. Fry your hand-cut potatoes until golden and crispy. Drain well, then season with salt and parsley. 12. Slice the steak against the grain. Serve it with the hand-cut fries and pour the strained peppercorn sauce over the steak. NOTES: • Use a very hot skillet and pat the steak completely dry for the best crust. • Cooking times vary, so check the internal temperature for the most accurate doneness. Save this recipe for your next steak night! 🤎🥩🔥 #SteakFritesrites #SteakRecipe #PeppercornSauce #ComfortFood #DinnerIdeas
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