Steak Frites with Garlic Parsley Butter

Fold in the minced garlic, chopped parsley, and a pinch of salt. Mix until evenly distributed throughout the butter.

Spoon the compound butter onto a sheet of parchment paper. Roll it into a neat log and twist the ends to seal. Refrigerate until firm enough to slice into medallions, about 30 minutes.

Drain and thoroughly pat the potatoes completely dry with clean kitchen towels. Any residual moisture will cause violent splattering when they hit the hot oil.

Heat the sunflower oil in a heavy-bottomed pot or deep fryer to exactly 325°F. Use a thermometer — this temperature is critical for the first pass.

Fry the dried potatoes in batches, being careful not to overcrowd the pot. The oil temperature will drop dramatically with too many potatoes at once. Fry for 4-5 minutes until they are pale and just beginning to turn golden at the edges. They should still be soft internally. Remove with a spider or slotted spoon and drain on a wire rack.

Season generously on all sides with salt and black pepper. Press the seasoning firmly into the meat so it adheres.

Use a food thermometer to verify internal temperature reaches 145°F (63°C) for medium-rare, then rest for exactly 3 minutes.

Transfer the seared steaks to a cutting board or plate. Scatter a few garlic parsley butter medallions on top of each steak. Do not cover — steam will ruin the crust. Rest for exactly 5 minutes. The carryover heat will continue cooking the interior while the juices redistribute throughout the meat.

While the steaks rest, bring the frying oil up to 375°F for the second fry. Fry the par-cooked frites again in fresh batches until they are deeply golden and gloriously crisp, about 2-3 minutes. Season immediately with salt.

Serve the rested steaks alongside a generous pile of the crispy frites. Crown each steak with another medallion of garlic parsley butter, letting it melt pool invitingly over the surface. A scattering of fresh parsley over the frites adds a bright finish.