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Steak Frites | Hanger Steak and Smoked Steak Fries
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Propane camp stove: https://amzn.to/2MG9vo9 Cowboy Apron https://www.kentrollins.com/shop-1 Kent's Original Seasoning https://www.kentrollins.com/shop-1 Kent's Mesquite Seasoning https://www.kentrollins.com/shop-1 Finex Dutch oven https://finexusa.com/product/cast-iron-dutch-oven/ Fogo Charcoal https://amzn.to/2V1JW3W Certified Angus Beef https://www.certifiedangusbeef.com/buy/ Salt and pepper box https://amzn.to/2KrCGuI Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
Looking for the ultimate steak fruit
0:03
What? Steak and fries recipe you ever seen in your life. We're talking about a hanger steak so good and so delicious
0:09
But folks, there's a trick to them steak fries. We're going to smoke them first, then we're going to fry them twice
0:14
Come on, because I'm going to jump on top the wagon in this episode. Stopping by, I would say count, but we're going to sing the Willie Nelson song
0:34
I'm on the road again. I just can't wait to get on the road again
0:38
Making memories and cooking with my friends. Let's get on the road again
0:44
Oh, Duke's already. The wagon is loaded, and we're going to head out pretty quick
0:48
Keep an eye on the website. We might show up somewhere near you because we'll be in Branson here pretty quick for about three weeks
0:54
And then it's into North Carolina. All that will be listed on our website
0:59
you'll have to where you can find the events but what are we talking about steak freets
1:03
who fancy after we cut these fries after we soap these fries after we dry these fries what happens
1:09
they go on the hasty bake on the smoky side of the grill because if you're going to have steak and
1:15
fries why can't the fries join the steak on the grill to get some of the flavor that's what
1:21
i'm talking about and then we're going to fry them twice to get them oh so crispy and what hanger
1:26
steak. It's traditionally served everywhere that this dish was named properly steak fritz. Yes, but hangar steak is what? Very tender, sometimes hard to find, but also
1:38
known as the butcher's cut of meat. I call it the hanging around meat because it's just
1:44
sort of hanging right in here. Oh, oh, so tender, oh so good it is and we're going to season it up
1:49
and grill it just right to go with these taters. People say, you just grab a potato at the
1:54
store and you're going to fry them. get the russet yes they have traveled a long way to be here today by truck uh-huh and they were so
2:02
glad to get out of that truck and a russet is what's going to hold up best for frying ukung gold
2:07
mashed potato um-hmm but not the russet no he is for the fry and i want you to just get right
2:13
here in the center and then just slice it down big you wasn't here when we was discussing this while
2:17
ago this is not beef this is a potato now you got them to that shape right there let's go ahead and
2:24
get this oven so he don't feel like he's left out. We cut them in half and then we half them again
2:34
And then a half of a half in geometrical speaking terms is one-fourth
2:40
Half of a one-fourth is a one-eighth. Way too much math. So I want you to come right back down there because folks, that's too thick
2:47
unless we was oven baking these fries and we're frying. So be careful, but you can see the center of that potato
2:53
come right back down through there again. Everybody joins the ice bath
2:59
and this is going to soak folks for at least an hour. Now we're going to go through this process, let it soak
3:04
then we'll come back later and we'll show you what's happening next. Well, them tater's been soaking in that ice bath about 30 minutes
3:12
and it's really time to get the star of the show ready to go
3:16
Yeah, that's him right down there. He's ready to go. Hanger steak
3:21
Now if you want to do this recipe don just walk down out to the butcher and say hey I need some hanger steak You call him give him a little time in advance because if he hasn got it he can get you one And I want to thank Chef Michael and the folks that certified Angus B for sending me this hangar steak
3:37
They are so good. Great people they are. Trim the silver skin in off and the fat and we'll be ready to go
3:44
It don't take long to do this. It even does it a little easier when it is froze
3:49
Just make sure your knife is sharp. you'll be good to go. Well, you can see about how much come off there
3:56
and you can see how beautiful that grain's just laying in there. And remember, folks, when we talk about the grain of meat
4:01
what's the most important thing when this thing is done? Cut it against the grain
4:06
This thing is so tender it's trying to fall apart already. And do you have a culinary team at your house
4:11
I want you to look around right now. If you've got one, be sure when you comment on this video
4:15
to tell me what your culinary team member's name is because I have a lot
4:21
have some of the best culinary help in the world. Big, thank you for always judging the meat and how good it is
4:26
mage, you little beady fella, you. Duker says, hey, I like it
4:31
Feed off the table, please. Here, we got one spare here. Let's mix up some seasoning, which is really basic it is
4:37
and we're going to start out with some of the mesquite seasoning. We are. The recipe and everything that we use in this link will be listed down below
4:45
Some of that got a little ahead of itself, so we're going to do that accordingly to I am in the outside method
4:51
that in the house. Garlic powder. Garlic powder, calling garlic powder. Mosquite seasoning
5:03
garlic powder time. We got the time to put this in there because it is so good
5:09
and I prefer the dried rather than the fresh on this method
5:13
and guess what's coming next? Coarse ground black pepper and I'm going to put about
5:18
that much in there. Give this a quick stirring. Before you go in further, get you about six tablespoons of that what, carry gold butter
5:29
And I just want you just to brush that on there really well because he's going to help everything adhere to that piece of meat
5:36
And Sadie says, and it's because we love butter. That's what we're talking about
5:40
Let's give it a seasoning, do both sides. We'll let it set, like I say, 30 minutes ahead of time to work
5:46
warm up to room temperature, and we'll be good to go. Do not do this in the kitchen, floor
5:58
Now you can think, well, that's good enough. We could just do that. No, folks
6:03
We're going to set them right back over here, this bowl. Put it right here where you can see
6:07
And we're going to give it a little rinsing. Make sure none of them are stuck together because we need to get them really clean before they make
6:14
their debut in that hot grease. We're going to just drain them out here really well
6:21
Look out big. Potatoes have got to be dry before you fry while the grease is getting hot and you heard
6:30
me mention twice fry. Well the twice fry comes up a later it does
6:36
Right now we have to watch, get them over here and let them get some of that smoke so I'll
6:41
meet you at the grill. Well the grill is hot it is
6:46
Heat is down here, we're down here, what do you call that, indirect
6:50
Fogo hardwood lump charge mixed in with some apple wood chunks Cotolaynum tators out here just on the far side Make sure they ain touching And we just going to let them get a good smoke bath for about 10 minutes
7:03
to incorporate some of that flavor in there so they don't feel left out
7:06
when that steak has been over here by himself. On a smoker, they was about 8 to 10 minutes
7:11
You can see that they changed a little in appearance and they smell that good applewood
7:16
and that oak mixed together. Get you some fry oil in your good Dutch of it
7:20
Today we're using a fine eggs heated to 325. I know some of you say well I think you're supposed to fry at 350
7:26
Not when you do another two fry nope. We're gonna do one at 325. We're gonna let them set and then we're gonna come back and do them at
7:33
375. What does that do? It's gonna get rid of some more of that starch in there and help that crust seal on the top
7:39
So when you take them back you got to good crispy what you call steak fry you want to make sure that everybody gets to let's get to lay in there and mind their own business without
7:47
Rubbing shoulders with everybody else We're going to let them go about three minutes
7:52
We're going to pull them out, set them on a wire rack. We're going to let them completely cool
7:56
Taters has been once fried and cooling off. We have got the meat out here
8:01
It is ready to go on. We're going to go back over here to the indirect side
8:05
probably go about 10 minutes. We've added a little mesquite to our apple and our oak
8:12
Shut the lid. Everything is good in the world. Don't mess with it
8:16
We'll see it in about 8 to 10 minutes. 10 minutes exactly on the clock it is
8:33
Now we're going back over here to the hot side. Since it's been right there, we're going to start him out over here on this side, laying right here
8:40
Probably going to go about three to four minutes aside. We're going to cook him until he reaches a temp of about 115
8:47
Then we're going to bring him. back over here and let him rest while we finish frying them taters. Steak
9:27
Steak frat, steak, steak, fries, steak and taters, whatever you want to call it
9:43
Steak frat, steak, fries, steak and taters, whatever you want to call it
9:48
Don't be late because mm-mm don't that be looking good. Now let me walk you back through there. Remember
9:53
eight to ten minutes on that meat and then we slitter over over the fire. Let it cook three to four minutes on each side there
10:00
You can check the temp if you won't get up to about 115 if you like a medium rare like I do then just wrap it take it off fire let it set it'll warm to about 120
10:08
You want it any more than that cook a little longer get to 125. The taters
10:13
after they cooled off we just took some of that carry a gold butter and give them a little bit
10:18
little swab in there and the magical creation What was it Some corn starch and some corn masa Just to give it a little grain and a little more pop turn the oil back up to 375 degrees and it is a quick fry You keep an eye on that thermometer and you make sure you don get it too hot because they get too brown in a hurry
10:37
But we're talking about let's see what's happening on the fine down inside of this. First, we're going to start with a piece of this right here
10:48
Melt in your mouth. I mean Major's got some teeth missing and he can eat that
10:54
Mmm, mm, so good. Let me try one of these here steak frights dipped in a little
11:01
ketchup, got some parmesan on it with some of our seasoning, the original
11:10
They got, they're not mushy in here, what I call just right, and they got that crust
11:15
right there on the outside that gives you that crunch. The help was here today, all except one
11:22
The Duker quit us. I don't know where he's at. There's my little big
11:27
There's the Sade. Sade you didn't catch it. Mage, where you at, buddy
11:31
You're so little, I can't find you. Mage. Mage, where you at
11:37
There you go. Duker left the country, so I don't know where he's at
11:41
So, y'all had y'all's. I'm going to have me another. We're on top of the world with this recipe
12:05
Thank you, Glory. I hope y'all can see me from up here, but as always, I tip my hat to all our servicemen and women
12:12
and all the veterans who have kept that old flag of flying over camp no matter where we're at
12:17
you one and all we do. Now I gotta tell you this, but you're gonna have to let me get down first
12:24
That's a long jump, Shan. Can you catch me? Shian, pan over at that tree. Can you see the leaves stir in there a little bit, Shan
12:34
When I see that, you know, I'm reminded of sometimes the wind is blowing, but it's very little
12:41
but you can still feel it. You may not always hear it, folks. It's sort of like faith
12:47
Faith sort of comes in there when you need it. Maybe you can't see it, but faith will make you stronger
12:54
Faith will keep you safer. But you got to have faith in something. Hey, I'm going to put faith in the man upstairs
12:59
I am, and he going to get me through the hard times, the good times, the bad times, and the sad times
13:04
But every one of them going to be the best times. They are. So remember, have a little faith
13:08
Have a little courage. But also, rest of you, come on in here
13:11
You know what's fitting to happen. Ooh. Big old hug. We thank you for watching
13:17
take it for granted. God bless you one and all and I'll see you down the
13:21
what steak freight trail. It's just a potato. This is not the steak part of the
13:28
video, Duker. Quit. Bad spot, nothing. Taters, taters. Can't mess up so we're
13:40
doing it again
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