Steak Frites with Miso Hollandaise

How to make Steak Frites with Miso Hollandaise

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!



  • 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 Saica Sicilian Extra Virgin Olive Oil
  • 1 tbsp Meat Church Garlic & Herb Seasoning
  • 1 oz (3/4 cup) Parmigiano Reggiano, finely grated on microplane


Miso Hollandaise:

  • 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


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 Saica Sicilian Extra Virgin Olive Oil. Combine one tablespoon butter, one tablespoon Saica Sicilian 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.


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