Steak Frites

Ingredients:

For the Steak:

• 2 ribeye, sirloin, or New York strip steaks (about 1 inch thick)

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 garlic cloves, smashed

• 2 sprigs fresh thyme or rosemary

For the Fries:

• 4 large russet potatoes, peeled and cut into thin fries

• Vegetable oil, for frying

• Salt, to taste

Optional Sauce (Garlic Butter or Peppercorn Sauce):

• 3 tablespoons butter

• 2 garlic cloves, minced

• ½ teaspoon crushed peppercorns (optional)

• ¼ cup heavy cream (optional for creamy version)

Instructions:

1. Prepare the fries:

   • Soak cut potatoes in cold water for at least 30 minutes (removes starch for crispiness).

   • Drain and pat completely dry.

2. First fry:

   • Heat oil in a deep fryer or heavy pot to 325°F (160°C).

   • Fry potatoes for about 5 minutes, until soft but not browned. Remove and drain on paper towels.

3. Cook the steak:

   • Pat steaks dry and season generously with salt and pepper.

   • Heat olive oil in a skillet (cast iron preferred) over medium-high heat.

   • Add steaks and sear 3–4 minutes per side for medium-rare (adjust for thickness).

   • Add butter, garlic, and herbs; baste the steaks with melted butter for rich flavor.

   • Rest steaks for 5 minutes before slicing.

4. Second fry:

   • Increase oil temperature to 375°F (190°C).

   • Fry the potatoes again for 2–3 minutes, until golden and crispy.

   • Drain and season with salt immediately.

5. Make optional sauce:

   • In a small pan, melt butter and garlic; stir in pepper and cream if desired.

   • Drizzle over steak or serve on the side.