This Steak Frites with Miso Hollandaise recipe will rocket to the top of your must-try list! Chef Tom serves up a Teres Major steak and Parmesan crusted French Fries that are covered with a tangy and creamy hollandaise sauce. Grilled on the Yoder Smokers YS640s, this savory petite tender beef is sliced into medallions and is so tender you can ditch the steak knife!
WHAT YOU'LL LOVE
- Parmesan gets pressed on, not sprinkled. Pressing the seasoned potato slices directly into a bed of grated Parmigiano Reggiano coats every side, giving the fries a crusted shell that loose grating never would.
- The grill setup shifts mid-cook to do double duty. Starting indirect for the potatoes, then removing the diffuser door for direct heat on the steak, lets one grill handle two very different cooking styles without switching equipment.
- Miso goes straight into the butter, not the eggs. Melting it with the butter before building the hollandaise infuses savory depth into the base itself, rather than trying to stir it into the finished sauce.
- A slow, thin stream of butter is what makes or breaks the hollandaise. Pouring the melted butter into the yolks gradually while blending is the classic technique that keeps the sauce silky instead of breaking into a greasy mess.
Steak Frites with Miso Hollandaise
Tom Jackson
Rated 4.7 stars by 3 users
Category
Beef
Cuisine
American
Servings
4
Prep Time
25 minutes
Cook Time
30 minutes
Calories
1489
This Steak Frites with Miso Hollandaise recipe will rocket to the top of your must-try list! Chef Tom serves up a Teres Major steak and Parmesan crusted French Fries that are covered with a tangy and creamy hollandaise sauce. Grilled on the Yoder Smokers YS640s, this savory petite tender beef is sliced into medallions and is so tender you can ditch the steak knife!
Ingredients
-
Creekstone Farms Prime Teres Major
-
Kozlik’s Dijon Classique Mustard
-
Cattleman's Grill California Tri-Tip Seasoning
-
1 large (12 oz) russet potato
-
1 tbsp unsalted butter, melted
-
1 tbsp extra virgin olive oil
-
1 tbsp Meat Church Garlic & Herb Seasoning
-
1 oz (3/4 cup) Parmigiano Reggiano, finely grated on microplane
-
2 egg yolks
-
2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
1 stick (4 oz) unsalted butter
-
2 tbsp white miso paste
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
-
Warm water to thin, as needed
Steak
Frites
Miso Hollandaise
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling (diffuser in place) with GrillGrate grilling panels installed over the fire box.
To prepare the teres major steak, first slather the surface with the Kozlik’s Dijon Classique Mustard. Season with finely ground Cattleman's Grill California Tri-Tip Seasoning.
For the parmesan crusted potatoes, coat bottom of a Lodge 12” steel skillet with extra virgin olive oil. Combine one tablespoon butter, one tablespoon extra virgin olive oil and Meat Church Garlic & Herb Seasoning in a small mason jar. Microwave to melt. Place the potatoes in a medium mixing bowl. Pour the seasoned butter/oil over the potatoes and toss to coat. Place grated parmesan in a flat container. Press the sliced potatoes into the parm to get the cheese to sick on all sides. Transfer to the steel skillet with evoo. Bake on the left side of the grill, over the fire box, until the bottoms are browned, about 15-20 minutes. Flip each potato slice and move the skillet to the middle of the grill to make room for the steak. Continue cooking until browned on the surface and softened inside, about 30 minutes total. When the potatoes are done, remove them from the skillet and transfer to a wire rack over a sheet pan. Place the pan on the right side of the grill to keep the potatoes warm while the steak cooks.
After moving the skillet over to make room for the steak, remove the diffuser door from the diffuser for direct access to the fire.
Place the steak on the GrillGrates and grill to an internal temperature of 120ºF, flipping to achieve grill marks on all sides, about 10 minutes total.
To make the hollandaise, first melt the butter with the miso and black pepper in a small pot and bring it to 175ºF. Combine the egg yolks and hot sauce in a pint sized mason jar. Blend the yolks with an immersion blended. Slowly pour a thin stream of melted butter into the yolk mixture until all of the butter is incorporated. You should have a thick, pale yellow hollandaise sauce. Thin with warm water, as needed.
Slice the teres major steak into medallions. Serve with the warm parmesan crusted fries, topped with the miso hollandaise.
Recipe Note
Recipe FAQ
Why press the potato slices into grated Parmesan instead of sprinkling it on top?
Pressing coats every side of the potato in cheese, which is what builds a crusted shell as it bakes — sprinkling only covers the top surface.
Why does the grill setup change partway through cooking?
Starting indirect (with the diffuser in place) is gentler for baking the potatoes slowly. Removing the diffuser door afterward exposes direct flame for searing the steak, letting one grill handle both cooking styles in sequence.
Why melt the miso into the butter instead of adding it directly to the hollandaise?
Melting miso paste into the butter first lets it fully incorporate and infuse the base with savory depth, rather than risking clumps if stirred directly into the finished sauce.
Why pour the butter into the egg yolks slowly instead of all at once?
A slow, thin stream while blending continuously is the classic hollandaise technique — pouring too fast can cause the sauce to break and separate instead of emulsifying into a smooth, silky texture.
What internal temperature should the steak reach?
120°F for a rare finish, which is standard practice for a whole-muscle cut like teres major when properly seared on the exterior.
How indoor-friendly is this recipe?
3 out of 5 — the hollandaise and potato prep can be done in any kitchen, and a hot cast iron skillet or oven can replicate the potatoes; the steak's grill marks and char are the one part that benefits most from live fire.
Recipe Highlights
Parmesan-pressed potatoes: Pressing the slices into grated cheese coats every side, building a crusted shell that sprinkling wouldn't achieve.
Mid-cook grill reconfiguration: Shifting from indirect to direct heat lets one grill handle both the slow-baked potatoes and the seared steak.
Miso melted into the butter: This infuses the hollandaise base with savory depth before it ever meets the egg yolks.
The slow butter pour: Gradually streaming in the melted butter while blending is what keeps the hollandaise smooth instead of breaking.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 6 oz
- per serving
- Calories
- 1489
- Fat
- 112 grams
- Cholesterol
- 584 milligrams
- Sodium
- 4408 milligrams
- Carbs
- 35 grams
- Protein
- 83 grams
