-
1
For the Steak:
-
2
Season steaks with salt and pepper on both sides. If you have time, let the salted steaks sit for 35 minutes in the fridge - they'll be a bit more juicy this way. If not, just season and cook.
-
3
Heat the oil in a cast iron skillet over medium high heat until almost smoking.
-
4
sear the steaks about 4 minutes per side, or until rare to medium rare.
-
5
Remove, set aside and keep warm.
-
6
At this point, you can simply deglaze the pan with your choice of water, wine, or even a combination of pepper, cream, brandy, and mustard and reduce to make a sauce for the steaks, but I prefer just a dab of butter.
-
7
For the Frites:
-
8
Peel and cut the potatoes into about 1/4' matchsticks.
-
9
Soak in cold water for at least 2 hours - overnight is fine.
-
10
Drain the potatoes and transfer to large bowl. Toss with the cornstarch. Transfer to wire rack on rimmed baking sheet. If that's too much work, I sometimes just dry them on paper towels --
-
11
Heat the peanut oil to 330 degrees F.
-
12
Fry in a few batches for about 3 minutes - until it's partially cooked, but not yet browned.
-
13
Remove each batch to drain on paper towel.
-
14
Raise the temperature of the oil to about 375 degrees F.
-
15
Fry potatoes again in batches for 1 or 2 minutes, or until golden and crispy - this will ensure that you have fries that will stay crispy, even if the butter gets to them.
-
16
Serve immediately, go to confession*.
-
17
*optional.
