Step by step

Method

5 steps

1. 1

   Heat the oven to 450°F. Cut 1½ lb russet potatoes into fries, toss with 1½ tablespoons neutral oil and 1 teaspoon kosher salt, and spread in a single layer on a sheet pan. Roast 35–45 minutes, turning once, until crisp and deep golden at the edges.

2. 2

   Meanwhile, pat 2 strip steaks (about 10 oz each) dry and season with the remaining ½ teaspoon salt and ½ teaspoon black pepper. Heat the remaining 1½ tablespoons oil in a cast-iron skillet over high heat until nearly smoking.

3. 3

   Sear the steaks 3–4 minutes per side for medium-rare (adjust for thickness; aim for about 130–135°F before resting). In the last minute, add 2 tablespoons unsalted butter, 1 smashed garlic clove, and 2 thyme sprigs; tip the pan and baste the steaks with the foaming butter.

4. 4

   Transfer steaks to a board and rest 5–10 minutes. Toss the hot fries with 1 tablespoon chopped parsley.

5. 5

   Slice the steaks against the grain and serve with the fries, pan juices, and lemon wedges. You want juicy steak frites–style with crisp oven fries — not a gray overcooked steak or soggy pale potatoes.