Steak-Frites à L’Oursin

Our 21-day dry aged Washington-raised rotating beef cuts (usually tri-tip, outside skirt or shoulder tender) from Pure Country Farms are carefully trimmed up and seasoned by our chefs every few days. Our grilling fuel is a mix of compressed Thai charcoal (praised for a slow and steady burn) and local hardwood charcoal (great for high heat and smoky flavor). Once the steak comes off our Japanese konro grill, we carefully rest it and nappé it with sauce made from reduced overnight veal broth, green peppercorns, Cognac and sherry wine. Accompanying the steak you will find our frites, which are fried twice until crispy and tossed with fines herbes.