Steak Frites

Instructions

1. 1

   Remove steaks from refrigerator 45 minutes before cooking to bring to room temperature. Season generously on both sides with kosher salt and black pepper.

2. 2

   Prepare the herb butter by combining softened butter, minced garlic, parsley, and thyme in a small bowl. Mix well, shape into a log using plastic wrap, and refrigerate until firm.

3. 3

   Peel potatoes and cut into 1/4-inch thick sticks. Soak in cold water for 30 minutes, then drain and pat completely dry with paper towels.

4. 4

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven to 325°F. Fry potatoes in batches for 4-5 minutes until pale and cooked through but not browned. Transfer to a wire rack and let cool for 10 minutes.

5. 5

   Increase oil temperature to 375°F. Fry potatoes a second time for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and season immediately with salt.

6. 6

   Heat a cast iron skillet over high heat until smoking. Add olive oil and sear steaks for 3-4 minutes per side for medium-rare, or until internal temperature reaches 130°F.

7. 7

   Rest steaks for 5 minutes, then top each with a generous slice of herb butter. Serve immediately alongside the crispy frites, garnished with chives and flaky sea salt.