Steak goreng

Instructions

1. Let 2 New York steaks rest for 30 minutes and come to room temperature. Season with salt and pepper on both sides.
2. In a medium-sized skillet over medium-high heat, add 2 tablespoons olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add ½ cup unsalted butter and let it melt in the skillet. Add in the 8 cloves garlic, fresh rosemary and thyme springs.
3. Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.
4. Scrub the 3 russet potatoes and cut them into ¼-inch thick sticks.
5. Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
6. Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer or by dipping a wooden skewer in the hot oil. Bubbles should quickly and gradually form around the skewer.
7. Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes or until they are golden in color and tender.
8. Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper to taste and serve on the side with the steak.