- 4 (16-ounce) dry-aged sirloin steaks
- 2 tablespoons vegetable oil
- 2 cloves garlic, sliced
- 2 sprigs fresh rosemary, roughly chopped
- 3 sprigs fresh thyme, roughly chopped
- Salt and pepper for seasoning steaks
- 3 cups red wine
- 1/4 cup shallots, chopped and peeled
- 2 tablespoons veal stock (demi-glace)
- Splash sherry vinegar
- 2 tablespoons butter
- Sugar to taste
- 2 tablespoons lemon juice
- 1/4 pound butter, softened
- 2 cloves garlic, chopped
- 1 sprig rosemary, finely chopped
- 2 sprigs thyme, finely chopped
- Wood chips for grilling
Have the butcher cut 4 prime sirloin steaks to your desired size. Prepare the marinade by combining the 4 marinade ingredients and rubbing the steaks in this mixture. Allow to marinade overnight in the refrigerator.
Combine red wine and shallots in a medium saucepan. Cook over high heat and reduce until about 3 tablespoons remain, then add veal stock, sherry vinegar and butter, bring back to a low boil, and add sugar, if needed, and set aside in a warm place.
Cut the french fries with mandoline or french fry cutter 1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon capacity) with the oil about 250 degrees (use a thermometer to gauge). Add the french fries and cook, stirring to avoid clumping together, about 3 minutes, until soft but not mushy. Remove with a mesh strainer and drain onto paper towels. Turn heat to high and heat oil to 350 degrees. At the last minute before serving plunge the fries into the oil and cook until golden brown. Remove from oil, drain onto towels and season with salt to taste.
Heat the stove top smoke with wood chips. Put the steaks on the smoker for 3 minutes. Cover with the lid for a few minutes to infuse the meat with the wood smoke flavor. Then place steaks on grill pan and cook to desired doneness. Season with salt and pepper. To serve, laddle sauce over steak and top with compound butter.