Steak Frites

Ingredients

2-1⁄2 pounds russet potatoes, scrubbed, sides squared off and cut lengthwise into 1⁄4-inch by 1⁄4-inch fries
2 tablespoons cornstarch
3 quarts peanut oil
1 tablespoon vegetable oil
2 (1-pound) boneless strip or rib-eye steaks, cut in half
Kosher salt and pepper
1 recipe HERB BUTTER

Instructions

Rinse cut potatoes in bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
Pour off water, spread potatoes onto kitchen towels, and dry thoroughly. Transfer potatoes to bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
Meanwhile, heat peanut oil in Dutch oven over medium heat to 325 degrees. Line baking sheet with brown paper bag or triple layer of paper towels.
Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring with wire skimmer or slotted spoon, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.) Transfer fries to prepared baking sheet. Return oil to 325 degrees and repeat with remaining potatoes. Reduce heat to medium and let fries cool while cooking steaks, at least 10 minutes. (Recipe can be prepared through step 4 up to 2 hours in advance; turn off heat under oil, turning heat back to medium when you start step 6.)
Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Lay steaks in pan, leaving 1⁄4 inch between them. Cook, without moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 3 to 7 minutes. Transfer steaks to large plate, top with herb butter, and tent loosely with aluminum foil; let rest while finishing fries.
Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to clean brown paper bag or paper towels. Return oil to 375 degrees and repeat with remaining fries. Season fries with salt and serve with steaks.

Steak Frites

Ingredients

Instructions

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