Steak Frites

By CheeseDiva

Ingredients

• Canola oil, for frying
• 2 lb. russet potatoes, about 3 large potatoes
• extra-virgin olive oil
• 1 tbsp. unsalted butter
• 4 (8-ounce) New York strip steaks, about 1" thick
• kosher salt
• Freshly ground black pepper
• Maldon sea salt
• 1/4 c. chopped fresh parsley

Details

Servings 4
Preparation time 5mins
Cooking time 40mins
Adapted from delish.com

Preparation

Step 1

Pour oil into deep fryer (or about 4-inches up the sides of a deep pot) and heat to 325 degrees F. Clean and dry potatoes; 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.
When the oil has reached temperature, fry potatoes in batches until slightly translucent and barely browned, about 2 minutes per batch. (Return temperature to 325 degrees F before frying each batch.) Drain with slotted spoon and transfer to paper towel-lined plate and sprinkle with salt.
Preheat large cast-iron pan over high heat. Rinse and pat steaks dry with a paper towel. Season generously with salt and pepper. When cast-iron skillet is very hot but not smoking, add 1 tablespoon olive oil and 1 tablespoon 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.
Serve steak frites with sprinkle of sea salt and garnish with fresh parsley.