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In a deep, heavy-bottomed saucepan heat 2-3" of peanut oil to 375°F. While oil is heating, cook steaks over medium-high heat for about 5 minutes per side for medium rare. Let steaks rest off the heat on a cutting board.
In a deep, heavy-bottomed saucepan heat 2-3" of peanut oil to 375°F. While oil is heating, cook steaks over medium-high heat for about 5 minutes per side for medium rare. Let steaks rest off the heat on a cutting board.
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer – fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs – thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
This recipe comes together in under 45 minutes and is fantastic to serve up to family or guests at an entertaining event. It’s something you may see in a restaurant, however, if you make this you may never eat it again because it’s just that delicious. If you’re a steak fan than I highly recommend making my Filet Mignon Recipeor my Chopped Steak Recipe.
Also meaning steak and fries, a steak frites recipe is a classic French dish consisting of a pan-seared or grilled steak that is served up with French fries. The idea behind it is that you would use the fries to dip into the steak juices that are on the plate.
Frites are simply the French word for fries. They can be fried in oil like I did in this recipe or baked in the oven. Try my parmesan truffle fries recipe to really take it up a notch.
There is no sauce used in this classic recipe other than the drippings from the meat, however, I believe a delicious lemon herb butter is what finishes off this steak to perfection. You can also use any herb butter that you like just like the one that goes on these Pan Seared Scallops with White Wine and Herb Butter Sauce or a beurre blanc.
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