Japanese-Inspired Steak Frites with Sauce au Poivre

Remove from marinade and pat dry

Season generously with salt (to taste) and cracked black pepper (to taste)

Let come to room temperature

Cut potatoes (907 g) into thick batons (1/2 inch)

Soak in cold water for 30 minutes, then pat dry

Fry at 163 °C for 4-5 minutes (first fry)

Drain and increase oil temperature to 191 °C

Fry again for 2-3 minutes until golden and crispy

Season immediately with furikake (1 Tbsp) and sea salt

Heat cast iron pan over high heat

Sear steaks (2) 3-4 minutes per side for medium-rare

Remove steaks (2) and let rest

In the same pan, add butter (2 Tbsp) and shallots (1)

Sauté until fragrant, about 1 minute

Deglaze with cognac or sake (2 Tbsp)

Add cream (118 mL), cracked peppercorns (2 Tbsp), and soy sauce (1 Tbsp)

Whisk in miso paste (1 tsp) if using

Simmer until slightly thickened

Strain if desired for smoother texture

Slice steaks (2) against the grain

Arrange on plates with crispy frites (907 g) alongside

Spoon sauce au poivre over and around steak

Serve immediately while everything is hot