Ingredients

The following ingredients have 4 Servings
  • 3 softened unsalted sticks of butter
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • ¼ cup sliced green onions
  • 2 finely minced cloves of garlic
  • zest and juice of 1 lemon
  • 2 teaspoons sea salt
  • ½ teaspoon pepper
  • 3 russet potatoes cut into batonnet slices
  • sea salt to taste
  • 2 12- ounce New York strip steaks
  • 2 tablespoons olive oil
  • 8-10 sprigs of fresh thyme
  • 8-10 garlic cloves
  • 4 tablespoons unsalted butter
  • sea salt and pepper to taste

Instruction

  • Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
  • Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
  • Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
  • Drain and rinse the potatoes again and drain off any excess water.
  • Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
  • When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
  • Steak: Season the steak on both sides with salt and pepper.
  • Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
  • Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
  • Once you flip the steak over baste the steak until it’s done.
  • Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.