Chefs from this year's top dining spots share their kitchen secrets.
Steak Frites (Serves 4)
- 32 tablespoons (4 sticks) plugrá or European butter
- ¼ cup tarragon, chopped
- 2 tablespoons roasted garlic, chopped
- A dash of Tabasco
- 1 teaspoon red wine vinegar
Steak and potatoes
- 4 8-ounce sirloin or flat iron steaks
- 4 large russet potatoes, cut into thin French-fry sticks
- Canola oil
Place butter in the mixing bowl of an electric mixer. With the paddle attachment, whip butter until it changes color from yellow to white. Add the remaining ingredients, and mix thoroughly.
Fire up the grill to medium-high heat. Season the steaks with salt and pepper, and cook to preferred doneness. Top with large dollop of plain butter. Hint: For a better sear and juicier steak, use a broken-in grill, and don't oil the steaks.
To make the frites, fill a large saucepan halfway full with canola oil. Heat oil to 275˚. Blanch potatoes in oil until limp, about 3 to 5 minutes. Remove potatoes, and cool on cookie sheet. Reheat oil to 375˚, and fry potatoes until crisp, about 2 to 3 minutes. Remove from heat, place fries in a metal bowl, and toss with salt and tarragon butter.