Steak & french fries

Ingredients

Serves 4

– 4 tablespoons unsalted butter, softened
– 1 shallot, minced
– 1 tablespoon minced fresh pars- ley
– 1 garlic clove, minced
– Kasher sait and pepper
– 2 1/2 pounds large Yukon Gold potatoes, unpeeled
– 6 cups plus of vegetable oil
– 2 ( 1-pound) boneless strip steaks, 1 1 /4 to 1 1 /2 inch es thick, trimmed and halved crosswise

Steak & french fries

Preparation

Step 1

Mash butter, shallot, parsley, garlic, 1 /2 teaspoon sait, and 1 /4 teaspoon pepper together in bowl; set compound butter aside.

Step 2

Peel and eut potatoes lengthwise into 1 /4-inch-thick planks. Stack 3 or 4 planks and eut into 1 /4-inch-thick tries. Repeat with remaining planks. Combine potatoes and 6 cups oil in large Dutch aven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, continue to cook, stirring occasionally, until golden and crispy, 7 to 10 minutes longer.

Step 3

Pat steaks dry with paper towels and season with sait and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer steaks to platter, top each with compound butter, tent with aluminum foil, and let rest for 10 minutes.

Step 4

Serve fries with steak and enjoy with a bottle of Chateau Greysac.

Jean Guyon, owner

“Chateau Greysac is the most popular Bordeaux in the United States. It has continuously surpassed itself vintage after vintage. Strong with its experience, the Guyon Family decided to give the Greysac legend its white queen … Fresh and crisp this wine displays an array of citrus and exotic fruits. Balanced and aromatic Le Blanc de Greysac will delight and refresh your evenings and complement any kind of seafood, grilled fish, summer salads or a selection of sushi. I recommend you serve it chilled.”