Steak Frites

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  Potato, Russet, Baked, Flesh Only(1361g)
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  Peanut Oil, Refined
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  Beef Ribeye, Boneless
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  2 Teaspoons Kosher Salt, Plus More To Taste
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(45g)
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  Freshly cracked black pepper

Instructions

1. 1Fill a large bowl with ice water. Peel the russet potatoes and slice them lengthwise into ⅓-inch thick sticks. Add the potatoes to the ice water and soak for 15 minutes to remove excess starch. Drain and pat completely dry with paper towels.
2. 2Attach a deep-fry thermometer to a large, heavy pot and add the peanut oil over medium-high heat. Once the oil reaches 300°F, working in batches, carefully add the potatoes and cook 3–4 minutes until they begin to soften but show no browning. Transfer to a paper-towel-lined sheet pan.
3. 3Heat a large skillet over high heat. Pat the boneless ribeye steak dry and season all over with salt and pepper. Add the olive oil to the skillet—once it just begins to smoke, add the steak and cook 4–6 minutes per side over high heat until the internal temperature reaches 130–135°F for medium-rare, with a golden-brown crust forming on both sides.
4. 4Transfer the steak to a cutting board and top with a knob of unsalted butter. Let rest for 5–10 minutes to retain juices.
5. 5Increase the peanut oil temperature to 350°F. Working in batches, return the potatoes to the hot oil and cook 5 minutes over medium-high heat until golden brown and crispy throughout. Transfer to a clean paper-towel-lined sheet pan and season with salt and pepper to taste.
6. 6Thinly slice the rested steak against the grain.
7. 7Divide the sliced steak and frites evenly into 4 serving plates. Serve immediately while the frites are still hot and crispy.