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Somerston Estate Priest Ranch
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Molecular Gastronomy Steak Frites

Molecular Gastronomy Steak Frites
Recipe Date:
September 10, 2018
Cook Time:
Imperial (US)
  • 1 lb Grilled steak
  • 1 sprig Thyme
  • 4 cloves of Garlic (peeled)
  • 5 cups Cold water
  • 1 tsp Agar powder
  • 2 1/2 cups Vegetable oil (placed in freezer for 1-2 hours)
  • Smoked sea salt to taste

Place the steak, thyme, garlic, and water into a saucepan and bring to a low simmer for 3-4 hours. Pour through a fine strainer and return the liquid to the saucepan. Bring back to a simmer and reduce to 1 cup. Remove from the pan and let cool to room temperature.

Heat the steak broth along with the agar in a small saucepan over med-high heat, and stir often until it gently simmers. Remove from the heat, let cool slightly, and transfer to a small squirt bottle.

Place oil in a tall vessel, such as a quart jar or large tumbler glass. Once the steak broth mixture has cooled to around 110-120°, place small drops of it into the oil. Once finished, pour the oil and steak “pearls” through a fine mesh strainer to separate. 

To Assemble:

In the base of an Asian soup spoon, place 1 tsp of garlic oil, 1 tsp of steak pearls and a small pinch of smoked salt.