FIRST STEP: PREPARE THE POTATOES

1. Peel and Cut the Potatoes: Begin by peeling the potatoes and cutting them into thin fries. Aim for long, uniform pieces, about 1/4-inch thick. This will ensure they cook evenly and crisp up nicely.
2. Soak the Potatoes: Place the cut fries in a large bowl of cold water. Soaking the fries for at least 30 minutes helps remove excess starch, which results in crispier fries when fried.
3. Dry the Potatoes: After soaking, drain the fries and lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove any excess moisture, as this can cause the oil to splatter during frying.

SECOND STEP: COOK THE FRIES

1. Heat the Oil: In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). You can test if the oil is hot enough by dropping in a small piece of potato; it should sizzle immediately.
2. Fry the Potatoes: Carefully add the fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry them for about 3-4 minutes, or until they’re lightly golden.
3. Double Fry: To achieve the perfect crispy texture, remove the fries and let them rest for a few minutes. Then, return them to the oil for a second fry, about 2-3 minutes, or until golden brown and crispy.
4. Drain and Season: Once the fries are done, transfer them to a plate lined with paper towels to drain any excess oil. Season immediately with salt and fresh parsley, if desired.

THIRD STEP: COOK THE STEAK

1. Season the Steak: While the fries are cooking, season the steaks generously with salt and freshly ground black pepper on both sides.
2. Heat the Pan: Heat the olive oil in a heavy skillet or cast-iron pan over medium-high heat. Once the oil is hot and shimmering, add the steaks to the pan.
3. Sear the Steak: Sear the steaks for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. For a perfect crust, do not move the steak around while searing.
4. Add Butter and Aromatics: When the steaks are almost done, add the butter (or ghee), smashed garlic, and thyme or rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steaks to baste them. This will infuse the steak with a rich, aromatic flavor.
5. Rest the Steak: Once the steak has reached your desired doneness, transfer it to a plate and let it rest for about 5-10 minutes. This allows the juices to redistribute and ensures a tender steak.

FOURTH STEP: MAKE THE HERB BUTTER (Optional)

1. Melt the Butter: In a small saucepan, melt the butter (or ghee) over low heat.
2. Add Fresh Herbs: Stir in the chopped parsley and thyme or rosemary, allowing the herbs to infuse the butter for about 2 minutes.
3. Add Lemon Juice: Stir in the lemon juice for a touch of acidity and balance. Drizzle the herb butter over the cooked steak just before serving, or serve it on the side as a dipping sauce.

FINAL STEP: PLATE AND SERVE

1. Slice the Steak: After the steak has rested, slice it against the grain into strips or serve it whole, depending on your preference.
2. Serve with Fries: Plate the steak alongside the crispy fries. You can garnish with a little more fresh parsley if desired for added color.
3. Drizzle with Herb Butter: If using the herb butter, drizzle it over the steak or serve it on the side for dipping.
4. Enjoy: Serve your steak frites with a side of fresh vegetables or a simple salad for a complete, satisfying meal.