Steak Frites

Name: Steak Frites
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Canola oil, for frying; 2 lb. russet potatoes, cleaned and dried; 1 tbsp. extra-virgin olive oil; 1 tbsp. butter; 4 8-oz. New York strip steaks, about 1" thick; kosher salt; Freshly ground black pepper; Maldon sea salt; 1/4 c. chopped fresh parsley

By Judy KimPublished: Apr 1, 2016

Judy Kim

Yields:

Prep Time:

15 mins

Total Time:

45 mins

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Anything a steakhouse can do, you can do better.

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Directions

1. Step 1Pour oil into a deep fryer (or about 4 inches up the sides of a deep pot) and heat to 325°. Leaving skin on, cut potatoes into 1/4" wide sticks. Rinse several times in ice cold water until water runs clear. Dry thoroughly with a clean towel.
2. Step 2When the oil has reached 325°, fry potatoes in batches until slightly translucent and barely browned, about 2 minutes per batch. (Return temperature to 325° before frying each batch.) Drain with slotted spoon, then transfer to a paper towel-lined plate and sprinkle with salt.
3. Step 3Preheat large cast-iron pan over high heat. Rinse and pat steaks dry with a paper towel, then season generously with salt and pepper. When cast-iron skillet is very hot but not smoking, add olive oil and butter. Place 2 steaks in pan and cook until desired temperature, 5 minutes on each side for medium-rare. Transfer steaks to a plate and loosely cover with foil. Repeat steps for remaining steaks, adding more olive oil and butter if necessary.
4. Step 4Serve steak frites with a sprinkle of sea salt and garnish with fresh parsley.