À La Carte Menu Recipe

Bring steak to temperature & season

Remove the rib-eye from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan or grill

Place a heavy skillet (cast iron preferred) or grill over high heat until very hot, about 5–7 minutes. If using a skillet, add nothing until the steak goes in; if using a grill, oil the grates lightly.

Sear and baste the steak

Add the steak to the hot skillet or grill. For medium-rare, sear 3–4 minutes on the first side without moving it to develop a crust. Flip and add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme sprig to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for another 3–4 minutes (for a total internal temperature ~130–135°F / 54–57°C). Adjust timing for desired doneness.

Rest and finish with herb butter

Transfer the steak to a cutting board and rest loosely tented with foil for 5–7 minutes. While the steak rests, combine the herb butter ingredients: 2 tbs softened unsalted butter, 1 tsp parsley, 1 tsp chives, 1/4 tsp lemon zest and 1/8 tsp black pepper. Place the herb butter on top of the steak just before serving so it melts into the meat.

Slice and serve

Slice the steak against the grain into 1/4"–1/2" slices. Plate with frites and a dollop of herb butter on the hot meat. Garnish with the thyme sprig if desired.

Prepare potatoes

Peel the 2 russet potatoes and cut into evenly sized sticks about 1/3" x 1/3" x 3" (classic frites shape). Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch; this helps them become crisp.

Par-cook (optional two-stage frying method)

Drain and pat the fries very dry with towels. Heat 1 cup oil in a heavy pot or fryer to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until softened but not colored. Remove and drain on paper towels. Let cool 10 minutes (you can hold at room temperature).

Finish frying

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Remove, drain on paper towels, and immediately season with 1 tsp fine sea salt while still hot.

Alternative single-stage oven method

If you prefer baking: toss dried fries with 1 tbs oil, spread in a single layer on a rimmed baking sheet, roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp; season with salt.

Make dressing

Whisk together 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar, 1/4 teaspoon Dijon mustard, 1/8 teaspoon salt and a pinch (about 1/16 tsp) of black pepper until emulsified.

Assemble salad

In a bowl, combine 2 cups mixed salad greens and 6 halved cherry tomatoes. Toss with the dressing just before serving to avoid wilting.