Perfecte steak frites van de BBQ met Rámon Verkoeijen - Tobi's Eetclub

Ramon and I are, of course, true alpha males. That must be the reason we are both fans of the Green Egg. Today, these tough guys are making Steak Frites with spicy mayo. In Tobi’s Eat Club, we cook a new dish every week. Never too difficult, but always high-quality. Nothing from packets or jars, just the finest ingredients straight from the season. Occasionally I cook alone, but I prefer doing it with my culinary friends. Join the club, cook along, and subscribe to this channel. In this episode, Henny also plays a starring role during the commercial break. Become a friend of IAMS via https://vriendenvaniams.nl/tobias and stand a chance to win a real birthday package! Wine tip: Pinot Noir from Zavel Link to the wine: https://chatobi.nl/products/pinot-noi... Recipe: 250 grams of tuna 3 large firm potatoes 0.25 cayenne pepper 0.5 teaspoon black pepper 0.5 teaspoon garlic powder 0.5 teaspoon thyme 0.5 teaspoon smoked paprika powder 1 teaspoon sugar 1 teaspoon paprika powder 1 teaspoon onion powder 1 teaspoon oregano 1 egg yolk 1 tablespoon mustard 1 tablespoon vinegar 100 ml neutral oil 1 teaspoon chili sauce Let the tuna steak come to room temperature. Light the barbecue and let it heat up to 250 degrees. Peel the potatoes, slice them using a mandoline with a julienne blade, or cut into thin slices first and then julienne. Pat them dry thoroughly repeatedly. Mix the herbs in a mortar and grind into a fine powder. Make the mayo by blending the egg yolk, mustard, vinegar, and 1.5 tablespoons of the homemade spice mix with an immersion blender. Pour in the neutral oil and let it emulsify into a mayonnaise. Add a small amount of chili sauce last. Refrigerate. Heat a deep fryer with neutral oil and let it heat up to 140/150 degrees. Fry the fries for about four to five minutes. Afterwards, remove from the oil, shake into a bowl, and sprinkle with the spice mix. Coat the tuna with a little olive oil and place on the barbecue. About 2 minutes per side. Serve in slices with a pinch of Maldon salt, the fries, and the mayonnaise.