Richard Blais’ Blue Cheese Aged Flat Iron Steak with Creamed Kale and Extra-Crispy Fries

by Rachael Ray Show Staff 9:00 AM, July 8, 2014


Aired July 8, 2014


For the Blue Cheese Aged Flat Iron Steak
1 12-ounce flat-iron steak
1 yard cheese cloth
12 ounces blue cheese
Cracked black pepper and kosher salt
2 tablespoons butter
2 garlic cloves
3 to 4 sprigs thyme, leaves picked

For the Creamed Kale with Star Anise:
Mornay Bechemel:
1 tablespoon vegetable oil or extra-virgin olive oil
1 tablespoons butter
2 tablespoons flour
1 1/2 cups whole milk
2 cups Gruyère cheese

1 pound Lacinato kale, leaves stripped off stem, cleaned and chopped
1 star anise
Nutmeg, grated, to taste
Kosher salt and black pepper, to taste
1 garlic clove, grated
Juice of 1 Meyer lemon
1/4 cup Parmesan, grated

For the Extra-Crispy Fries
3 to 4 large, Russet potatoes, cut relatively thick (about 3 times the size of a fast-food French fry)
Vegetable or canola oil, for frying


For the Blue Cheese Aged Flat Iron Steak:
Wrap steak in cheese cloth and rub all over with cheese. Cure two days.

Pull off cheese cloth. Season steak with salt and pepper.

Sear the steak in a hot, cast-iron pan. While steak is cooking, add butter, garlic and thyme to the pan. With a spoon, baste the melted butter mixture over the steak while it is cooking. Cook to desired doneness.

For the Creamed Kale with Star Anise:
For the mornay, heat a medium, deep skillet over medium heat. Add oil and butter. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together until smooth and flour has had a chance to cook, about 3 minutes.

Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit then stir in cheese a handful at a time.

Bring a pot of water to a boil and blanch kale.

For the Extra-Crispy Fries:
In boiling water, cook the potatoes for 15 minutes. Pat very dry between kitchen towels.

Fry the fries in 325°F oil for 3-4 minutes, drain on towels.

Freeze the fries flat on sheet trays overnight or up to a month.

To serve, fry at 250°F until brown.