Steak Frites Grilled Cheese

Method

1. 01

   Cut the potatoes into thin slices on a mandolin, then into sticks. Soak in cold water for 30 minutes, then dry thoroughly.

2. 02

   Season the steak with salt and pepper. Sear on high heat for 2–2½ minutes per side for medium-rare (125–130°F), basting with butter for the last 30 seconds. Rest, then slice thin.

3. 03

   In the same pan, melt the butter and sauté the shallot for 2–3 minutes. Add the broth and cracked peppercorns and simmer for 2–3 minutes. Stir in the cream and simmer 3–5 minutes until thickened — it will continue to thicken as it cools.

4. 04

   Heat the oil to 325°F and fry the potato sticks for 4–5 minutes until crispy. Remove from the oil and toss with salt and parsley.

5. 05

   On one slice of bread, layer half the cheese, then the steak, then the peppercorn sauce, then the fries piled high, then the remaining cheese. Top with the second slice.

   
6. 06

   Butter the top slice and place the sandwich butter-side down in the pan. Once it is toasting, butter the new top slice. Cook 4–6 minutes per side, flipping once, until golden.

   
7. 07

   Cut in half and serve with the sauce on the side for dunking every bite.