For any steak, it’s critical that it’s at room temperature before you start, so that it cooks evenly throughout. And when seasoning steak, use more salt and pepper than you think is needed on all sides of the meat. Seasoning raw meat aggressively takes some getting used to, but doing so will take your steak from average to restaurant-worthy.
| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Active: | 45 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper
- 1 hanger steak (about 1 3/4 pounds; ask the butcher to remove the center sinew)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- Juice of 1/2 lemon
- 4 large Idaho potatoes
- Avocado oil or beef tallow, for frying
- Fine sea salt
Instructions
- For 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 879 |
| Total Fat | 71 g |
| Saturated Fat | 13 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 71 mg |
| Sodium | 852 mg |
Reviews
Fantastic! Turned out exactly as Geoffrey demonstrated. Definitely use a rub of salt, celery salt, pepper, and paprika, leave out for 2 hours, then turn frequently in a hot cast iron skillet until it reaches 100 degrees. Let it finish in the skillet off the stove – I took it out of the skillet at 125 degrees. Just perfect. Then made a sauce of what was in the skillet with a dab of butter and lemon. Very tasty! They need to update this recipe to reflect Geoffrey’s demo.
Why do the recipes not correspond to the cooking on the show. GZ said emphatically to keep moving the hanger steak and turn frequently and the recipe states turn only once. It is confusing because there are conflicting instructions on the main ingredient !
This went VERY well.
Salt = sugar (I used brown, not mad at the molasses)
Cayanne = Papricka
Salt = sugar (I used brown, not mad at the molasses)
Cayanne = Papricka
I’m going to make this with Salt AND Sugar! Both are in many. many rubs.
BTW, GZ said Celery Salt on the show and the other folks commented on it!
Cheers!
BTW, GZ said Celery Salt on the show and the other folks commented on it!
Cheers!
He said paprika and salt on the show but the recipe says cayenne and sugar. Which is it!
I am pretty sure the show said to heat fry oil to 375 because the fries will drop the temp down to 350 which is fry temp.
I grew up in South Florida where Lums was an institution. Went there a thousand times. They did not have steak frite. It was a hot dog and beer place. C’mon man.