Classic French Steak with Crispy Fries

Prepare the frites: Peel the potatoes and cut them into 1 cm thick sticks. Rinse them thoroughly under cold water to remove excess starch, then pat them completely dry with a clean kitchen towel.

First fry the frites: Heat the vegetable oil in a deep pot or fryer to 140°C. Fry the potatoes in batches for 6-8 minutes, until they are tender but not browned. Remove with a slotted spoon and drain on paper towels.

Prepare the steak: Season both sides of the steaks generously with salt and freshly ground black pepper.

Sear the steak: Heat a heavy-bottomed pan (cast iron is ideal) over high heat until it just begins to smoke. Add a tablespoon of vegetable oil. Place the steaks in the hot pan and sear for 2-3 minutes per side for medium-rare, or longer for desired doneness.

Baste the steak: Reduce the heat to medium. Add the butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter mixture over the steaks continuously for 1-2 minutes.

Rest the steak: Remove the steaks from the pan and let them rest on a cutting board, loosely tented with foil, for 5-10 minutes. This is crucial for juicy results.

Second fry the frites: While the steak rests, increase the oil temperature to 180°C. Fry the potatoes again in batches for 2-4 minutes, until golden brown and crispy. Remove and drain, then season immediately with salt.

Serve: Slice the rested steak against the grain and serve immediately with the hot, crispy frites.