Cowboy Steak Frites

STEP 1: SALT

Liberally season ribeye with kosher salt and refrigerate uncovered 12–24 hrs (skip for thin steaks).

STEP 2: FRIES

Rinse cut potatoes until water runs clear. Soak in ice water with lemon juice 30–45 min, then dry thoroughly with paper towels. Blanch in 300°F oil for 5 min until pale and tender. Cool completely on a wire rack. Just before serving, fry a second time at 400°F until deep golden and crisp. Toss immediately with olive oil, garlic, parsley, and fine sea salt.

NOTE: For best results, do the blanch step in advance. They’ll keep in the freezer up to 6 weeks. When ready, continue with the second fry step.

STEP 3: GRILL

Pat steak dry, coat with oil, season with salt and pepper (optional). Grill over high heat 2–3 min per side, then move to indirect medium heat until 125°F for medium-rare.

STEP 4: REST

Top with compound butter, tent with foil, and rest 10–15 min before slicing.