Ingredients:

For the Steak:

  • 2 New York Strip steaks (1.5 to 2 inches thick)

  • 2 tbsp veg oil

  • 1 cup shallots chopped

  • 1 teaspoon fresh thyme chopped

  • Salt and freshly ground black pepper (to taste)

  • 3 tbsp unsalted butter divided (for basting)

For the Herb Butter:

  • 6 tbsp unsalted butter, softened

  • 1 1/2 teaspoons fresh lemon juice

  • 1 tbsp fresh parsley, chopped

  • Salt and pepper to taste

For the Twice-Fried Potatoes (Frites):

  • 4 large russet potatoes, peeled and cut into thin fries

  • Vegetable oil (for frying)

  • Salt (to taste)

Optional Accompaniments:

Instructions:

1. Prepare the Fries (Twice-Fried Potatoes):

  • First Fry (Blanching the Potatoes):

    • Heat vegetable oil in a deep fryer or large heavy pot to 325°F (165°C).

    • Add the potato fries in small batches and fry for 3-4 minutes, just until soft but not browned. Remove the fries with a slotted spoon and drain on paper towels. Let them cool completely.

  • Second Fry (Crisping the Potatoes):

    • Increase the oil temperature to 375°F (190°C). Fry the cooled fries again in batches for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels. Season immediately with salt.

2. Make the Herb Butter:

In a small bowl, mix together the softened butter, lemon juice, parsley, salt, and pepper.

3. Prepare the Steaks:

  • Season the Steaks: Pat the New York Strip steaks dry with a paper towel and generously season both sides with salt and pepper.

  • Cook the Steaks:

    • Heat a large cast-iron skillet over high heat. Add vegetable oil to the pan and let it get smoking hot.

    • Preheat oven to 450 degrees.

    • Sear the steaks on the first side for 3-4 minutes. Flip the steaks and add one tablespoon of the butter to the pan. Using a spoon, baste the steaks with the butter and sear the second side of the steak for 3 to 4 minutes.

    • Lower the heat to medium, add the shallots, thyme and the remaining 2 tbsp of butter to the pan, and stir the the mixture around the steaks insuring that it doesn’t burn. Cook for another 2-3 minutes.

    • Place the steaks on a small baking sheet and pour the butter and shallot mixture on top of the steak.

    • Place the steaks in the oven for about 4 or 5 minutes for medium rare.

    • For medium-rare, the internal temperature should reach 130°F (54°C). Adjust cooking time based on your desired doneness.

  • Rest the Steaks: Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing.

4. Serve:

  • Plate the steak with a portion of crispy fries and top the steak with herb butter.

Previous
Previous

Roast Turkey with Simple Gravy

Next
Next

Santa Fe Salad