Ingredients:

  • 2 (10-oz) New York Strip or Sirloin steaks (approx. 1.5 inches thick)
  • 1 tbsp neutral oil (grapeseed or avocado oil)
  • 2 tbsp unsalted European-style butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 tsp flaky sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 large Russet potatoes, peeled and cut into 1/4-inch matchsticks
  • 1 tbsp cornstarch
  • 2 cups neutral oil for frying
  • 0.5 tsp fine sea salt
  • 0.25 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 0.5 tsp lemon juice
  • 0.25 tsp smoked paprika

Instructions:

  1. Pat the steaks bone-dry with paper towels. Season aggressively with salt on all sides and let sit at room temperature for at least 15 minutes to dry-brine.
  2. Peel and cut the Russets into 1/4 inch matchsticks, then toss with 1 tbsp cornstarch until evenly coated and dusty.
  3. Place the potatoes in a heavy pot with 2 cups neutral oil while the oil is still cold.
  4. Turn the heat to medium high and let the potatoes cook until they begin to sizzle and turn golden, about 15 minutes.
  5. Heat 1 tbsp neutral oil in a cast iron pan over high heat until it starts to shimmer. Add the steaks. Cook for 3 minutes per side until a deep mahogany crust forms.
  6. Lower the heat to medium, add 2 tbsp butter, smashed garlic, and thyme. Spoon the foaming butter over the steaks for 2 minutes.
  7. Remove the steaks to a board and let them sit for at least 5 minutes.
  8. Combine mayo, Dijon, grated garlic, lemon juice, and smoked paprika until the mixture is velvety and smooth.
  9. Slice the steak against the grain and serve immediately with the hot frites and dipping sauce.