Steak Frites

Gather the ingredients.

Evenly sprinkle 2 (12-ounce) boneless ribeye steaks (about 1-inch thick) with 2 teaspoons Diamond Crystal kosher salt and 1 teaspoon ground black pepper, pressing lightly to adhere. Let the meat stand at room temperature for 30 minutes. (Alternatively, place the seasoned steaks on a wire rack set inside a rimmed baking sheet. Chill, uncovered, for at least 1 hour or up to 24 hours, the surface should be dry. Remove steaks from the refrigerator and let stand at room temperature for 30 minutes.)

While the steaks sit, peel 4 large (10 ounces each) russet potatoes and slice lengthwise into 1/4-inch-thick slices. Cut the slices into 1/4-inch-wide batons.

Soak the potatoes in ice water for 15 minutes.

Drain the potatoes thoroughly and pat dry with paper towels. Removing the excess moisture from the potatoes helps avoid splattering when putting them in the oil.

Pour canola oil to a depth of 2 inches in a heavy-bottomed pot or Dutch oven, and attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high to 300 F.

Fry the potatoes in 3 batches, stirring occasionally to prevent sticking, until tender, 3 to 5 minutes per batch. Adjust the heat between batches to maintain the temperature as needed.

Using a slotted spoon or skimmer, transfer the fried potatoes to paper towels to drain. Repeat the frying process with all the potatoes, keeping an eye on the oil temperature, until the potatoes are lightly browned, 3 to 5 minutes.

Heat 1 1/2 tablespoons canola oil in a 12-inch cast-iron skillet over medium-high until just starting to smoke. Add the steaks and cook, flipping occasionally, until a light brown crust forms, 6 to 8 minutes.

Add 2 tablespoons unsalted butter, 4 thyme sprigs, 3 large cloves garlic, peeled and smashed, and 2 rosemary sprigs to the skillet. Cook over medium-high heat, tilting the skillet and using a spoon to baste the steaks with the melted butter, garlic, and herbs, until the steaks register 125 F with a thermometer inserted in thickest portion, 1 to 2 minutes.

Transfer the steaks and softened garlic cloves to a cutting board and let rest for 10 minutes.

While the steaks rest, reheat the oil in the Dutch oven to 350 F over medium-high. Re-fry the potatoes in 3 batches until crisp and golden brown, 2 to 3 minutes per batch.

Using a slotted spoon, transfer the frites to fresh paper towels to drain. Sprinkle with salt to taste.

Use the flat side of a knife to crush the cooked garlic, then roughly chop to break up any large pieces.

Transfer the garlic to a small bowl and stir together with 1 cup mayonnaise and 1 teaspoon fresh lemon juice. Season with salt to taste.

Cut the steak against the grain. Serve with the frites and garlic mayonnaise.