INGREDIENTS NEEDED


  • ¼ teaspoon chives
  • 1 clove garlic (minced)
  • 1 small shallot (minced)
  • 2 large russet potatoes
  • 1 ½ quarts blended oil
  • 12 ounces NY Strip
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 2 sprigs thyme
  • 1 sprig rosemary

STEAK

  • Heat up grill to high and oil with the vegetable oil.
  • Generously season steak with salt and pepper.
  • Set steak at 10 o’clock for 3 minutes.
  • Turn steak to 2 o’ clock for another 3 minutes.
  • Flip and repeat for 2 minutes for each direction.
  • Add 1 tablespoon on steak and set aside.

FRIES

  • Begin by heating oil to 275⁰ F.
  • Wash the potatoes and allow to dry.
  • Cut into ¾ inch pieces and rinse in cold water, shaking off excess water.
  • Add fries into oil and cook for about 4 minutes, making sure not to allow the fries to color.
  • Remove fries and place on a rack, allowing the oil to drip.
  • Set aside and let cool
  • When ready, preheat oil to 350⁰ F.
  • Add in blanched fries.
  • Cook for 2-3 minutes until crispy.
  • Remove and place onto drying rack.
  • Season fries with salt and pepper

PLATING

  • Place herbed butter on steak and under broiler to heat it up.
  • Serve with crisp fries.

BUTTER

  • Combine thyme and rosemary, add in  garlic, ¼ teaspoon shallot, chives, salt, pepper, and mash with 1 tablespoon of butter. 
  • Form butter into a disc and refrigerate.

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