Steak Frites

Ingredients

• 2 ribeye or sirloin steaks (about 10 oz each), at room temperature
• Salt and black pepper
• 2 tbsp vegetable oil, for searing
• 2 tbsp butter
• 2 sprigs thyme
• 2 cloves garlic, smashed
• 2 large russet potatoes, cut into 1/4-inch batons
• Vegetable oil, for deep-frying

Before you cook

• Cut the potatoes into even 1/4-inch batons and soak them in a bowl of cold water for 30 minutes to remove excess starch.
• Pat the steaks dry with paper towels and season generously with salt and pepper.
• Smash the garlic cloves.

Steps

1. Drain the potatoes and pat them completely dry with a clean towel.
2. Heat 3 inches of oil in a deep pot to 300 F.
3. Fry the potatoes in batches for 5 minutes, until softened but not colored, then drain them on a wire rack.
4. Raise the oil temperature to 375 F.
5. Fry the potatoes a second time in batches for 3-4 minutes, until golden and crisp.
6. Drain the fries on paper towels and season immediately with salt.
7. Heat the 2 tbsp vegetable oil in a heavy skillet over high heat until just smoking.
8. Sear the steaks for 3-4 minutes per side for medium-rare, without moving them.
9. Add the butter, thyme, and smashed garlic to the pan in the last minute of cooking.
10. Tilt the pan and spoon the melted butter over the steaks continuously for 1 minute.
11. Transfer the steaks to a plate and let them rest for 5 minutes before slicing.
12. Serve the steaks alongside the fries.