Serves 1
Directions
- 1Peel and cut your potatoes into planks, then slice those planks long ways into shoestring strips.
- 2In a large bowl, add the sliced potatoes and cover with ice water.
- 3Mix well to rinse the starch from the potatoes.
- 4Add a towel to a sheet tray, add your potatoes on top, and dry very thoroughly.
- 5In a medium pot, heat the vegetable oil until 325°F for the first fry.
- 6Fry your potatoes in batches until cooked through but not golden, for 2-3 minutes.
- 7Drain the potatoes on a wire rack and repeat with all remaining potatoes.
- 8In a small pot over low heat, gently melt the butter for the cowboy butter sauce.
- 9Once melted, add lemon zest and juice, garlic, dijon, smoked paprika, cayenne, parsley, chives, horseradish, salt & pepper to the butter.
- 10Mix to combine the cowboy butter ingredients and keep over very low heat until needed, ensuring it doesn't break.
- 11Pat the steak very dry with a paper towel.
- 12Season the steak generously with salt and pepper on both sides.
- 13Heat a 10 inch frying pan over medium-high heat.
- 14Once very hot, add the avocado oil, followed by the steaks.
- 15Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms.
- 16Flip the steaks, turn the heat to medium, and add the butter, garlic, thyme, and rosemary.
- 17Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness.
- 18Remove the steaks to a wire rack to cool.
- 19Rest the steak for at least 8 minutes while you fry the potatoes for the second time.
- 20Heat your oil to 375°F for the second fry.
- 21Fry your potatoes just until golden, about 2 minutes.
- 22Remove the potatoes to a wire rack and season generously with kosher salt.
- 23Once your steak has rested, slice it ½ inch thick.
- 24On a plate, add sliced steak slightly offset and fan it out.
- 25Add a generous amount of fries on the side.
- 26Generously drizzle your cowboy butter nicely over the steak.
- 27Garnish with sliced chives and enjoy!
Ingredients
- 3 large russet potatoes, peeled and cut shoestring style
- 2 qt ice water
- 1.75 qt vegetable oil for frying
- Kosher salt
- 2 stick unsalted butter
- 1 lemon zest and juice
- 6 cloves garlic, minced finely
- 2 Tbsp dijon mustard
- 1 Tbsp smoked paprika
- 1 tsp cayenne pepper powder
- 3 Tbsp fresh parsley, finely chopped
- 2 Tbsp chives, thinly sliced
- 1 Tbsp fresh horseradish, grated
- 2 tsp worcestershire sauce
- Salt
- pepper
- 2 ribeye or new york steaks (at least 1 inch thick)
- Kosher salt
- Black pepper
- 2 Tbsp avocado oil
- 4 Tbsp unsalted butter
- 3 cloves smashed garlic
- 1 small bunch fresh thyme
- 3 sprigs fresh rosemary
- Flaky salt
- Sliced chives
Equipment
large bowltowelsheet traymedium potwire racksmall pot10 inch frying pan
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