Mesquite Steak Fries Recipes

Steps:

• Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
• Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
• Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
• Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
• Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
• To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
• Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
• Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

Steps:

• Put the potatoes in a pot of cold water, add 2 tablespoons salt, and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a knife but still firm, about 25 minutes. Drain, let cool, and then cut each potato lengthwise into 8 slices. This can be done in advance; the potatoes can be kept at room temperature for up to 4 hours or refrigerated for up to 8 hours.
• Heat your grill to high.
• Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, 2 to 3 minutes per side. Serve hot.

Steps:

• Preheat oven to 435*F.
• Place the potato wedges, salt, pepper, and tsp.
• of the mesquite seasoning into a large Zip-lock bag; seal and shake to coat.
• Place the potatoes in a roasting pan coated with butter or a little bit of olive oil.
• Bake for 30 minutes, turning occasionally, until golden.
• Serve hot, with disired dip.

Steps:

• Season the tots with the paprika and half the Montreal seasoning. Bake according to the package instructions.
• Meanwhile, melt the butter in a large cast-iron skillet over medium-high heat. Sprinkle the steaks on both sides with the lemon pepper seasoning and the remaining 2 teaspoons Montreal seasoning. Add the steaks to the skillet and cook for about 3 minutes per side for medium-rare. Remove to a cutting board to rest.
• For the peppercorn horseradish sauce: Add the sour cream, mayonnaise, horseradish, peppercorns, Worcestershire and Montreal seasoning to a bowl, then stir until well combined.
• Mound the tots on a platter and place the steaks alongside. Pour the sauce into a bowl to serve. Garnish with fresh parsley.

Steps:

• Preheat oven to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Drain potatoes, and dry them well.
• Grease a sheet pan with half the oil, and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the oven and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.
• Make the maître d'hôtel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.
• As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet - or 2 if your steaks are large and you are cooking them in 4 pieces - over high heat, and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil to the pan, and shake to distribute. It will almost immediately begin to smoke. Place the steaks in the pan, and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steaks over, and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. Top each steak with a tablespoon of the butter.
• Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

Steps:

• Combine spices in a bowl. Place potatoes in a pot of cold water, add salt, and cook until potatoes are tender but firm, about 10 minutes. Drain, let cool, and cut each potato lengthwise into 8 slices. Heat grill to high. Brush potatoes w/ oil, season w/ the spice rub, and grill until golden brown and cooked through, about 3 to 5 minutes.