The Manliest Dinner: Steak au Poivre and Garlic Fries

Objectively speaking, this was definitely the manliest meal I think I’ve ever cooked. Beef, potatoes, and fire. Sure, it also had a dollop of Dijon, and some cute little diced up shallots. And parsley. I will admit, the parsley lowers the manly rating a little bit. But for a guy who just wants to make some totally manly man food for a nice romantic dinner with his boyfriend, this totally takes the cake. (Also there was cake. Cake Batter ice cream. For dessert.)

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I actually started with the recipe for the fries, which I came across online and instantly fell in love with. I made a few modifications (as I tend to do) and ended up with possibly the second-best taters I’ve ever had, just behind the Mascarpone and Roasted Garlic Mashed Potatoes that are my standard for Thanksgiving. Certainly these were the best fries, and I am thinking of trying it again with home-style-cut potatoes for a really easy side dish. I added Dijon as a last minute inspiration, and I think it helped both to adhere the bits of garlic to the fries, as well as mellow out any potential oiliness. Now, for a main to go along with, my lovely dinner guest was actually the one to suggest steak au poivre.

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I had never cooked a steak stovetop, and had also never had an opportunity to light a pan on fire, so this seemed like an ideal opportunity to do both. The result was epically good: a gorgeous sear on the outside, absolutely melting tender on the inside. The peppercorns were neither too…peppery, or too crunchy, like I was a little worried about. Bashing them into submission with the bottom of my mortar did the trick — which I tried after I found out that bashing them with a pestle in the mortar was, frankly, never ever ever going to work. Let’s hear it for the miracle of plastic baggies + heavy things, shall we?

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I will say that lighting a pan on fire was exactly as fun as I suspected it would be. However: if you’re using a cast iron skillet like I was, remember that if the recipe tells you to “shake the pan vigorously until the flames subside,” it is significantly more difficult with a pan that weighs 20 pounds. The effort was worth it, though; cast iron is hands down my favorite surface to use if I’m trying to get a beautiful crust on something, and there is nothing that beats it for even heat. You may just want to stretch a little before all that vigorous exercise. Besides, I said this was the manliest dinner, didn’t I? Be tough! And remember that you too can have an ice cream sundae when the work is all over.

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