Steak and fries paired with a Duck Fat, Black Truffle gravy seasoned with Alaea Red Salt

That sounds like an incredibly decadent and luxurious dish — a gourmet twist on the classic Steak Frites, elevated with a rich, umami-packed duck fat and black truffle gravy seasoned with Alaea red salt. Here’s how you can make it at home:

🥩 Steak & Fries with Duck Fat Black Truffle Gravy & Alaea Red Salt

🕒 Prep Time: 20 minutes

🍳 Cook Time: 30 minutes

🍽️ Serves: 2

🔸 Ingredients

🥩 For the Steak:

2 ribeye, strip, or filet mignon steaks (room temp)
Salt & pepper to taste
1 tbsp high-heat oil (like avocado or canola)
1 tbsp butter
1 garlic clove, smashed
1 sprig fresh thyme or rosemary

🍟 For the Fries:

2 large russet potatoes, cut into batons
Duck fat (for frying)
Alaea red salt (to finish)

🍷 For the Duck Fat & Black Truffle Gravy:

2 tbsp duck fat
2 tbsp flour
1 1/4 cups beef stock (homemade or high-quality)
1–2 tsp black truffle oil (or finely chopped black truffle)
1/2 tsp Alaea red salt (or to taste)
Freshly cracked black pepper
Optional: splash of dry sherry or cognac

🔥 Instructions

1. Cook the Fries:

Rinse and dry cut potatoes thoroughly.
Par-cook in water (5–6 minutes), then drain and dry completely.
Heat duck fat in a deep pan to 350°F (175°C).
Fry in batches until golden and crispy. Drain on paper towels.
Immediately sprinkle with Alaea red salt.

2. Sear the Steak:

Season steaks generously with salt and pepper.
Heat oil in a cast-iron pan over high heat.
Sear steaks 2–3 minutes per side (for medium-rare), adding butter, garlic, and herbs during the final minute. Baste with the melted butter.
Rest steaks for 5–10 minutes.

3. Make the Gravy:

In a small saucepan, heat duck fat over medium heat.
Whisk in flour to form a roux. Cook 2–3 minutes until golden.
Slowly whisk in beef stock and bring to a simmer.
Add black truffle oil or chopped truffle, Alaea salt, pepper, and (optional) splash of sherry or cognac.
Simmer until thick and glossy (5–7 minutes). Taste and adjust seasoning.

🍽️ To Serve:

Plate the steak next to a generous pile of duck fat fries.
Drizzle with black truffle gravy (or serve it on the side).
Finish with a light sprinkle of Alaea red salt for color and crunch.

🍷 Suggested Wine Pairing:

A bold red like Cabernet Sauvignon, Syrah, or a Bordeaux blend will stand up to the richness.

Let me know if you’d like a version with Wagyu steak, parmesan-truffle fries, or a mushroom duxelles layer to go full luxury.