- Cook Time
- Prep Time
- 1/3 cup mayonnaise
- 2 teaspoons finely chopped flat-leaf parsley
- 1/4 teaspoon finely chopped garlic
- 3 tablespoons plus 1 1/2 teaspoons butter, softened
- 1 1/2 teaspoons dijon mustard
- Salt and pepper
- 1 pound baking potatoes--peeled, rinsed and dried
- 1 1/2 teaspoons vegetable oil, plus more for frying
- 1 1/4 inch-thick boneless rib-eye steak (about 1 pound)
In a small bowl, stir together the mayonnaise, 1 teaspoon parsley and the garlic. Cover and refrigerate until ready to serve. In a separate small bowl, combine 3 tablespoons butter, the remaining 1 teaspoon parsley, the mustard and a pinch each salt and pepper.
Using a handheld slicer or chefs knife, slice the potatoes lengthwise 1/4 inch thick. Pat dry, then slice into 1/4-inch-thick sticks. Pat completely dry and cover with a kitchen towel.
Fill a deep pot with enough oil to reach a depth of 2 inches and place over high heat until a deep-fry thermometer registers 325 degrees ; line a baking sheet with paper towels. Working in 5 batches and allowing the oil to reheat in between batches, fry the potatoes until lightly golden, about 5 minutes; transfer to the baking sheet to drain and season with salt and pepper.
Season the steak with salt and pepper. In a cast-iron skillet, heat 1 1/2 teaspoons oil and the remaining 1 1/2 teaspoons butter over medium-high heat. Once the butter stops foaming, add the steak and cook, turning once, until browned, about 8 minutes for medium-rare. Transfer to a cutting board, tent loosely with foil and let rest for 10 minutes before thinly slicing across the grain. Top with the herb butter. Serve with the fries and garlic-parsley mayonnaise for dipping.