Steak Frites

Cut potatoes into thin fries (about 1/4 inch thick). Soak in cold water for 15 minutes to remove excess starch, then pat completely dry with paper towels.

Remove steak from refrigerator 15 minutes before cooking. Pat dry with paper towels and season generously on both sides with salt and black pepper.

Heat vegetable oil to 325°F in a deep pot. Working in batches, fry potatoes for 5 to 7 minutes until they begin to soften but have not yet turned golden. Remove and drain on paper towels. (This is the blanch phase.)

Raise oil temperature to 375°F. Fry potatoes a second time for 2 to 3 minutes until golden and crispy. Drain on paper towels and season immediately with salt.

Heat butter in a heavy skillet over medium-high heat until foaming. Place steak in the pan and sear for 4 to 5 minutes without moving. Flip and sear the other side for another 4 to 5 minutes for medium-rare (130°F internal temperature). Transfer steak to a plate to rest.

Pour off most of the fat from the skillet, leaving about 1 teaspoon. Add shallot and garlic, stirring for 30 seconds until fragrant.

Deglaze the pan with beef broth, scraping up browned bits. Add thyme sprigs, Dijon mustard, and Worcestershire sauce. Simmer for 2 minutes, then taste and adjust seasoning. Remove and discard thyme sprigs.

Plate steak and fries side by side. Pour pan sauce over the steak and garnish with fresh parsley.