Nashville Hot Steak Frites
In the world of chicken making, Nashville Hot Chicken reigns supreme. But what if, hear me out, we Nashville Hot-ify a steak? That’s right y’all! We’re doing Nashville Hot Steak Frites. Combining those amazing spicy, crispy, intense, and beautiful flavors with the classic French brasserie combo of steak and fries! Bone in Ribeye, I’m talking cowboy style, reverse seared over an open flame. We’ll start with a buttermilk and hot sauce brine, followed by flour and seasoned to the hilt. Deep fried to a crispy golden brown while maintaining a perfect medium rare in the center. Sound good right, so let’s go! Nashville Hot Chicken Turned Nashville Hot Steak Frites So, what is Nashville Hot Chicken anyway? What makes it so great, you might ask. As someone who’s had their mouth burnt off and came back asking for more, let me tell you. The big thing to keep in mind is that flavor comes from every step of this process, not a single move wasted. I know it’s a big joke in the BBQ community saying “layers of flavor”, but we’re not just adding rub on top of rub on top of rub here. We’re building a house. Start with an overnight brine in buttermilk, whole fat buttermilk, and hot sauce. This helps the meat retain it’s flavor and juice during the cook while also adding flavor. Season your flour and season it well because we want to bake those flavors right into the crust. Making sure to go heavy on the cayenne, since that’s the dominate flavor in hot chicken. After frying up the chicken, scoop up a cup of the fry oil and mix in all of those glorious seasonings. Making a quick chili oil, so that can brush it all over the resting meat. Steak Frites AKA Meat and Potatoes The real heart of this cook. Straight to the eye of it, one could say. A ribeye, a bone in ribeye. Also known as the Cowboy Ribeye. Extra thick, a good 2 inches thick. This is a beautiful cut of meat on its own. Our goal here is to highlight the good and add to it without overwhelming. For more steak and fries, check out my Loaded Steak Fries, Peppercorn Crusted Steaks with Duck Fat Fries and Peppercorn Herb Steak and Fries. As a very wise man one said, “Po-tay-toes! Boil ’em, mash ’em, stick ’em in a stew”. They truly are a wonder of nature. But which to use, there’re so many options. In this writer’s opinion, the humble Russet. A well-rounded beauty that can be fried, mashed, sauteed, or even baked. Can’t go wrong with a Russet. The Deep End of Deep Frying for Our Steak Frites There’re a few factors to consider when deep frying, but most importantly: time and temperature. These both play heavily into the final product. Temperature is the first, how hot you wanna get that oil. The different aspects of this cook require very different temperatures. When cooking the steak coated in flour and seasoning, 325 degrees. Any higher and the seasoning in the flour will burn before any actual cooking is done. For the French fries its 400 degrees, because potatoes like it hot and fast. It’s the only way to get that crispy exterior and light fluffy interior. A fan of frying? Check out these recipes: Fried Sticky Ribs, Fried Pork Belly Tacos and Fried Pancetta Empanadas! Another vital aspect of this Nashville Hot Steak Frites recipe is time. The steak needs to be monitored, not for coming up to temp, but for overcooking. Five to seven minutes are all that is needed, any more and the steak will start to cook in the center. As for the fries, 10-15 min. Best way to tell they’re done? Try one. It’s your responsibility. A note on safety. If deep frying in a pot or Dutch oven, measure how much oil you’ll need before cooking and use an appropriately sized pot. Deep fry away from your house in an open space. Have appropriate safety gear on available and ready to use. For more delicious recipes, check out my cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Full Length Recipe Video on YouTube! ▢ 2 Lb Bone in Ribeye▢ Nashville Hot Chicken Rub▢ 3 Quarts of Fry Oil▢ 4 c Buttermilk▢ ½ c Hot Sauce▢ 1 c All Purpose Flour▢ 2 Lbs Russet Potatoes ▢ 2 Lb Bone in Ribeye ▢ Nashville Hot Chicken Rub ▢ 3 Quarts of Fry Oil ▢ 4 c Buttermilk ▢ ½ c Hot Sauce ▢ 1 c All Purpose Flour ▢ 2 Lbs Russet Potatoes Flour Seasoning: (can sub with 3 Tbsp of Nashville Hot Rub) ▢ 1 tsp Salt▢ 1 tsp Pepper▢ 1 tsp Smoked Paprika▢ 1 tsp Chili Powder▢ 1 tsp Cayenne▢ 1 tsp Garlic Powder▢ 1 tsp Onion Powder▢ Pinch of Cinnamon ▢ 1 tsp Salt ▢ 1 tsp Pepper ▢ 1 tsp Smoked Paprika ▢ 1 tsp Chili Powder ▢ 1 tsp Cayenne ▢ 1 tsp Garlic Powder ▢ 1 tsp Onion Powder ▢ Pinch of Cinnamon Oil Seasoning: (can sub with 3 Tbsp of Nashville Hot Rub) ▢ 1 c Used Fry Oil▢ 1 tsp Salt▢ 1 tsp Pepper▢ 1 tsp Chili Powder▢ 1 tsp Cayenne▢ 1 tsp Garlic Powder▢ 1 tsp Red Pepper Flakes ▢ 1 c Used Fry Oil ▢ 1 tsp Salt ▢ 1 tsp Pepper ▢ 1 tsp Chili Powder ▢ 1 tsp Cayenne ▢ 1 tsp Garlic Powder ▢ 1 tsp Red Pepper Flakes Nashville Hot Ribeye: Pre heat grill to low heat, like you would to reverse sear a steak.Season Bone in Ribeye with Nashville Hot Chicken Rub liberally.Cook steak slowly over low heat till the internal temp reaches 110-115 degrees. If cooking over an open fire, flip steak every 10-15 min to ensure even cooking.Mix Buttermilk and Hot Sauce in a large bowl, big enough for the ribeye to fit in. Remove ribeye from the heat once temp is reached, rest in the buttermilk/hot sauce mix.Raise heat on grill to high. Heat a large, tall sided, pot with enough oil to cover the ribeye.Once oil is at 325 degrees, mix flour and flour seasoning together. Remove ribeye from the buttermilk/hot sauce mix and coat with the seasoned flour.Fry the steak at 325 degrees for 5-7 min. Or until desired color is achieved, the steak is already cooked on the inside.Remove steak to a resting rack.Take 1 cup of the used fry oil and mix in fry oil seasoning. Brush oil mix onto the steak, generously. Rest Steak. Pre heat grill to low heat, like you would to reverse sear a steak. Pre heat grill to low heat, like you would to reverse sear a steak. Season Bone in Ribeye with Nashville Hot Chicken Rub liberally. Season Bone in Ribeye with Nashville Hot Chicken Rub liberally. Cook steak slowly over low heat till the internal temp reaches 110-115 degrees. If cooking over an open fire, flip steak every 10-15 min to ensure even cooking. Cook steak slowly over low heat till the internal temp reaches 110-115 degrees. If cooking over an open fire, flip steak every 10-15 min to ensure even cooking. Mix Buttermilk and Hot Sauce in a large bowl, big enough for the ribeye to fit in. Remove ribeye from the heat once temp is reached, rest in the buttermilk/hot sauce mix. Mix Buttermilk and Hot Sauce in a large bowl, big enough for the ribeye to fit in. Remove ribeye from the heat once temp is reached, rest in the buttermilk/hot sauce mix. Raise heat on grill to high. Heat a large, tall sided, pot with enough oil to cover the ribeye. Raise heat on grill to high. Heat a large, tall sided, pot with enough oil to cover the ribeye. Once oil is at 325 degrees, mix flour and flour seasoning together. Remove ribeye from the buttermilk/hot sauce mix and coat with the seasoned flour. Once oil is at 325 degrees, mix flour and flour seasoning together. Remove ribeye from the buttermilk/hot sauce mix and coat with the seasoned flour. Fry the steak at 325 degrees for 5-7 min. Or until desired color is achieved, the steak is already cooked on the inside. Fry the steak at 325 degrees for 5-7 min. Or until desired color is achieved, the steak is already cooked on the inside. Remove steak to a resting rack. Remove steak to a resting rack. Take 1 cup of the used fry oil and mix in fry oil seasoning. Brush oil mix onto the steak, generously. Rest Steak. Take 1 cup of the used fry oil and mix in fry oil seasoning. Brush oil mix onto the steak, generously. Rest Steak. Nashville Hot Fries: While the steak is doing its initial cook, prep potatoes for fries. Hand cut potatoes or run through a mandolin with a French fry attachment. Place cut potatoes into a large bowl with cold water. They will hold for up to 2 hours in the cold water.Once steak is done cooking, raise heat on the oil to 400 degrees.Fry the fries in small batches to avoid major heat loss. Be careful to dry fries of water before entering oil.Fries should take 10-15 min to cook, they’re done once they achieve a glorious golden-brown color. It is the right, nay the responsibility, of the fry cook to “quality test” a few fries.Once out of the oil, season fries with Nashville Hot Chicken Rub.Enjoy! While the steak is doing its initial cook, prep potatoes for fries. Hand cut potatoes or run through a mandolin with a French fry attachment. Place cut potatoes into a large bowl with cold water. They will hold for up to 2 hours in the cold water. While the steak is doing its initial cook, prep potatoes for fries. Hand cut potatoes or run through a mandolin with a French fry attachment. Place cut potatoes into a large bowl with cold water. They will hold for up to 2 hours in the cold water. Once steak is done cooking, raise heat on the oil to 400 degrees. Once steak is done cooking, raise heat on the oil to 400 degrees. Fry the fries in small batches to avoid major heat loss. Be careful to dry fries of water before entering oil. Fry the fries in small batches to avoid major heat loss. Be careful to dry fries of water before entering oil. Fries should take 10-15 min to cook, they’re done once they achieve a glorious golden-brown color. It is the right, nay the responsibility, of the fry cook to “quality test” a few fries. Fries should take 10-15 min to cook, they’re done once they achieve a glorious golden-brown color. It is the right, nay the responsibility, of the fry cook to “quality test” a few fries. Once out of the oil, season fries with Nashville Hot Chicken Rub. Once out of the oil, season fries with Nashville Hot Chicken Rub. Enjoy! Enjoy! Calories: 15382kcal | Carbohydrates: 162g | Protein: 125g | Fat: 1611g | Saturated Fat: 271g | Polyunsaturated Fat: 882g | Monounsaturated Fat: 382g | Trans Fat: 10g | Cholesterol: 329mg | Sodium: 4728mg | Potassium: 4103mg | Fiber: 11g | Sugar: 28g | Vitamin A: 3187IU | Vitamin C: 73mg | Calcium: 689mg | Iron: 17mg Jeremy Whitelaw Jeremy is a small business owner by day; a private chef to a wife and two kiddos by night and creator behind The Kitchen Whitelaw. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love. Exploring new recipes, creating new dishes, and teaching new techniques.