Steak Frites

Ingredients

• 2 tablespoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon toasted paprika
• 3 large Kennebec potatoes, peeled, cut into fries, soaked in 1 gallon of water with 2 cups of rice vinegar, overnight
• 1 flat iron steak (I love Wagyu form Prairie Harvest)
• 4 tablespoons butter
• 1 bunch Thyme sprigs
• 8 garlic cloves, smashed
• 2 tablespoons Dijon Mustard
• 1 cup real mayonnaise
• Grape seed oil to cook
• Kosher salt and freshly cracked black pepper

Instructions

1. 1
   Combine salt, garlic powder and paprika. Pre-heat a stock pot filled 1/3 with grape seed or vegetable oil, to 350 degrees. Drain and spin dry fries.
2. 2
   Blanch them in batches until light golden. Set aside on sheet trays.
3. 3
   Heat oil hotter to 400 degrees. Fry fries until GB&D. 4. Season with seasoned salt immediately.
4. 4
   Concurrently when frying fries, preheat a cast iron on high. Season the steak well on both sides. Coat lightly with grape seed oil and sear steak, until brown on first side, about 8-10 minutes. Flip steak and add butter, thyme and garlic. Once butter is melted, arroser the steak. (Spoon the butter in a cadence over the steak) Cook until medium-rare, 130ishF and let it rest 10 minutes before slicing.
5. 5
   Remove the cloves of garlic and in a small bowl, smash them with salt and pepper. Add mustard and mayonnaise and combine well, season with salt and pepper.
6. 6
   Serve sliced steak with fries and aioli.