Classic Steak Frites with Garlic Herb Butter

Peel the potatoes and cut them into even 1cm thick batons, then pat them completely dry with a kitchen towel.

Heat the oil in a deep pan to 170°C and fry the potatoes in two batches until golden and crisp, about 12 minutes in total, then drain on paper towels and season with salt.

Mash the softened butter with minced garlic, chopped parsley, salt, and pepper, then set aside in a small bowl.

Pat the steaks dry with paper towels and season both sides generously with salt and pepper.

Heat a heavy skillet over high heat until smoking, add a splash of oil, and sear the steaks for 3-4 minutes per side for medium-rare.

Remove the steaks from the pan and let them rest on a board for 5 minutes.

Top each hot steak with a generous slice of the herb butter and serve immediately alongside the crispy fries.