In the world of weekend dining, the Sunday brunch holds a sacred spot, especially when it comes to indulging in the epitome of comfort food. Imagine a perfectly pan-seared steak, buttery and rich, accompanied by golden, crispy fries; it's an amalgamation of textures and flavours that can elevate your late morning meal into a lavish treat. This delectably decadent duo is not just reserved for the steakhouse elite—it's a culinary adventure you can recreate at home, enveloping your kitchen in aromas fit for a gourmet feast.
Starting off with the steak, the magic begins with choosing the right cut. Ribeye and sirloin are favourites for their marbling and flavour, but a tender fillet mignon also promises a melt-in-the-mouth experience. The key to a superb pan-seared steak lies in its preparation and the cooking process. Allow the steak to reach room temperature before seasoning generously with sea salt and freshly ground black pepper. This not only ensures even cooking but also helps to lock in those essential juices.
As your steak comes to room temperature, you can turn your attention to the fries. The perfect fry is a blend of a crispy exterior and a soft, fluffy interior, achieved through the double-frying method. Start by cutting your potatoes into even sticks and rinsing them in cold water, which removes excess starch. After drying them thoroughly, fry them at a lower temperature to cook them through. Drain and let them rest; they'll get their signature crispiness from a second fry in hotter oil later on.
Once your steak and fries are prepped, heat a heavy-bottomed skillet over high heat, slick with a splash of oil that can handle high temperatures, such as canola or grapeseed oil. The pan needs to be hot, allowing the steak to form that gloriously golden crust, a process known as the Maillard reaction. For those who like their steak with extra richness, a knob of butter can be added towards the end of cooking along with fresh herbs like rosemary or thyme and a couple of garlic cloves. Then, tilt the pan and baste your steak with the aromatic, melted butter. This technique infuses the steak with the flavour of the herbs and garlic and adds a succulent, buttery finish to the crust.
Remember, whether you prefer your steak rare, medium, or well done, the resting period after cooking is crucial. Place the steak on a cutting board and tent it loosely with foil. Resting allows the juices, which have been driven to the centre of the steak by the heat, to redistribute throughout the meat, ensuring each bite is as juicy as the last.
While your steak is resting, that's the perfect time to finish your fries. Bring the oil up to a higher temperature and return your par-cooked fries to the fryer until they're irresistibly golden and crispy. Don't forget to season your fries with fine salt as soon as they're out of the fryer to ensure the seasoning sticks.
A Sunday brunch wouldn't be complete without the perfect accompaniments. A simple, bright salad can cut through the richness of the meal, perhaps a peppery rocket with a sharp vinaigrette. For a touch of creamy indulgence, a Bearnaise or peppercorn sauce can be a brilliant partner to your steak. And for those who can't resist a little extra, a fried egg with a runny yolk crowning your steak adds a breakfast twist to your brunch.
Serving up a delectable pan-seared steak with crispy fries isn't just a meal; it's an experience. It transforms your Sunday brunch from the ordinary to the extraordinary, bringing a bit of luxury to your weekend. It's a hearty, feel-good dish that is sure to impress your guests or simply serve as an indulgent treat for yourself. Whichever way, it's a celebration on a plate, beckoning you to slow down, savour every bite, and relish in the simple pleasures of well-cooked comfort food. So next Sunday, don your apron and let the sizzling begin. After all, perfection is just a steak away.