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what are home fries? not trying to sound like an asshat but they look a bit soggy. is it something regional like Poutine? cheers, sorry for the ignorance.
No you’re fine, it’s a US potato side dish with optional inclusions, like peppers and onions, typically seared on a griddle, cast iron, or carbon steel pan. I season mine with crushed chipotle, garlic, and parsley along with salt and cracked black pepper.
I prefer an almost mashed potato like texture for my home fries to complement the steak’s crust, but you could fry these until they’re crunchy and you’ll find that it’s someone’s preference. Sort of like eggs, it’s a fairly blank recipe canvas that is what you make of it.
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Hell yeah!
Polar opposite reaction to yesterday’s post haha. Glad I found your cup of tea. :)
Ha
Your homefries look a lot more like hashbrowns like you’d get at Wafflehouse.
Typically homefries are small chunks of saute’d potatoes usually.
Steak looks great! Did you reverse sear?
Appreciate the compliment!
I pan seared on high heat for a minute or so each side, gave it a slow roll around the pan on its side, then finished in an oven until it registered 115°F.
I rested it for a bit then basted in butter on low before plating. That butter was then used to quick fry the eggs.
Nice! I asked because of the evenness of the color inside the steak.
I’ve got a lot of practice with searing filets in particular and use all clad’s 5-ply pans to help ensure an even cook. It’s probably moreso the technique than my tools but things do come out consistently even with the sear then oven finish process Chef Jean-Pierre employs.
Tools certainly help, but technique and experience is what makes the real difference.
Woaaaah!
Good job, looks delicious! 👌
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