For the Steak
1 Thick Cut Ribeye or NY Strip Steak
Kosher Salt
Canola Oil
Thermometer
Let the steak sit at room temperature for at least 30 minutes. Pat steak dry with paper towel. Salt generously with salt 1 TB each side or so (more than you think, you should see the salt). Heat heavy bottom pan until hot, add 1 TB of canola oil. Pan should be smoking hot. Carefully lay steak in pan and no not move for at least 2 minutes. Flip to other side once crust has formed. Cook another 2-3 minutes. Place on sheet tray and bake in 400 degree oven for these approximate times, but use a meat thermometer to ensure exact temperature.
Rare- 5-6 minutes- 125 degrees
Medium rare- 6-10 minutes- 135 degrees
Medium- 10-13 minutes- 140 degrees
Medium well- 13-16 minutes 145 degrees
Well- don’t do it
Let steak rest another 5-7 minutes, serve.
Season with pepper one cooking is over.
For the Frites
3-4 Russet Potatoes
32 ounces Canola Oil
Kosher Salt
Thermometer
Cut the potatoes into your desired size and immediately place in cold water. Leave in cold water for 1hour or overnight to remove as much starch as possible. Heat oil until 300 degrees. Dry off a batch of potatoes that will fit in the pan and carefully slide into the oil. Cook for 4-5 minutes and remove. Potatoes will be pale but cooked through and soft. Lay on paper towel baking sheet to cool. Do this with all the potatoes. Raise oil temperature to 380-400. Refry potatoes until golden brown and crispy, about 4-5 minutes. Remove for oil and season with salt (or other seasonings) immediately.
For the Broccolini
Broccolini
2 Cloves of Garlic
Salt/Pepper
1-2TB Butter
Blanch broccolini and run under cold water to stop cooking process. Mince or slice garlic and slowly heat in skillet with butter, taking care not to burn. Once garlic is fragrant toss broccolini inside and season to taste.