Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the cut potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt to taste.

Cooking the Steak

Searing the Steak

Season the NY strip steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 4-5 minutes per side for medium-rare, or until your desired doneness. Let rest for a few minutes before slicing.

Making Sauce au Poivre

Preparing the Sauce

In the same skillet used for the steak, melt butter over medium heat. Add shallots and sauté until translucent. Add crushed peppercorns and brandy, scraping up any browned bits. Stir in heavy cream and simmer until thickened, about 3-4 minutes.

Making Aioli

Mixing the Aioli

In a bowl, combine mayonnaise, minced garlic, lemon juice, and salt to taste. Mix well and set aside.

Serving

Plating the Dish

Plate the sliced steak, drizzle with sauce au poivre, and serve alongside the frites and aioli for dipping.