Calories 475, Carbs 26 grams, Fat 35 grams, Protein 22 grams
- 2 – 8 ounce New York strip or Ribeye steaks
- 1 pound (about 3 medium sized) red potatoes
- 1 tablespoon avocado oil, divided
- 1 tablespoon unsalted butter
- 2 garlic cloves, peeled and slightly smashed
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 scallions, thinly sliced
- 1 small lemon, wedged, for garnish
- fresh chopped Italian parsley, for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
- Pat the steaks dry and season both sides with salt and pepper. Allow them to sit at room temperature for at least 20 minutes.
- Preheat the oven to 450°F. Line a sheet tray with parchment paper.
- Slice the potatoes into batonnet (2 ½ inches long and ¼ inch by ¼ inch) and rinse under cold water to remove some excess starch. Thoroughly pat dry and transfer to a bowl; toss with ½ tablespoon of oil and salt and pepper to taste. Tip onto the sheet tray and arrange in a single layer, taking care to ensure that the pieces aren’t touching each other (to optimize crunchy surface area!). Bake for 12 minutes until the bottoms have browned before flipping and baking for a further 12 minutes.
- While the frites are baking, cook the steaks. Heat a large heavy bottomed pan or cast iron skillet over high heat with the remaining ½ tablespoon of oil. Carefully lay the steak in, starting closest to you and laying away. Cook for 3 to 4 minutes until seared deep brown before flipping. Cook for a further 4 to 5 minutes (depending on the desired internal temperature) before turning the heat off.
- Add the butter, garlic, thyme and rosemary to the pan, allowing the garlic and herbs to infuse the butter before spooning it over the tops of the steaks. Remove from the pan and cover with foil, letting them rest for 10 minutes before slicing.
- Top the potatoes with chopped scallions before dividing between 4 plates. Slice the steaks against the grain on a bias and place next to the frites on the plates. Garnish with lemon wedges and chopped parsley.