Prep time: 30 minutes + overnight refrigeration | Cook time: 30 minutes | Serves: 4

INGREDIENTS

Steak:
2 prime boneless New York Strip Steaks (1 ½-inches thick, 1 ½ to 2 pounds)
3 tablespoons whole black peppercorns
2 tablespoons avocado oil
2 tablespoons unsalted butter
4 garlic cloves, smashed
3 sprigs fresh thyme
1 shallot, minced
1/3 cup brandy
½ cup chicken stock
½ cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped
Flaky sea salt, to serve

Frites:
3 russet potatoes, peeled (about 4-inches long, about 3 pounds)
Ice
Sea salt, to taste
2 quarts canola oil, for frying
4 cloves garlic, grated
½ cup grated parmesan cheese
3 tablespoons finely chopped parsley

INSTRUCTIONS

Steak:

Dry the steaks very well using a paper towel. Liberally salt both sides of the steaks and place them onto a wire baking rack fitted into a rimmed baking sheet. Allow to sit at room temperature for 30 minutes. (You can also do this up to 8 hours before and keep them uncovered in the refrigerator to allow the salt to penetrate the meat more deeply and to dry the exterior of the steaks for better searing.)

When ready to cook, preheat the oven to 425ºF. Using a mortar and pestle (or the bottom of a frying pan), gently crush the black peppercorns in a clean kitchen towel until they look like a rough chop. Place them into a shallow dish.

Pat the steak dry once more and press the steak into the peppercorns to coat on both sides.

Heat a large cast iron skillet over medium high heat until very hot. Add the avocado oil and swirl to coat. Place the steaks into the pan, and cook on the first side for 3 minutes until golden brown. Flip and cook another 3 minutes on the second side until nicely browned. During the last minute of cooking add the butter, garlic, and thyme. Once the butter has melted, baste the steaks with the melted butter by spooning some of the pan juices over the top of the steak. Lastly, turn the steaks on their sides to brown the fat cap and edges.

Transfer to the oven and roast for 2 to 3 minutes for rare or medium-rare (an instant read thermometer should register 125-130ºF for medium-rare). Place on a cutting board to rest for 5 to 10 minutes.

While the steaks rest, make the sauce. Remove the whole garlic cloves, thyme sprigs, and any peppercorns that fell off the steak, and discard. Return the skillet to medium heat and add the shallot. Allow the shallot to cook for 2 minutes until softened. Remove the skillet from the heat and add the brandy (be cautious — the brandy may ignite; remove the pan from the heat until the flame extinguishes). Allow the brandy to reduce for 1 to 2 minutes until almost evaporated. Whisk in the chicken stock, bringing it to a simmer and scraping up any browned bits. Whisk in the cream and continue to simmer and reduce the sauce for another 3 to 4 minutes until slightly thickened and coats the back of a spoon. During the last minute of cooking whisk in the Dijon mustard and season with additional salt if needed.

Slice the steak against the grain into ½-inch thick slices, spoon the sauce over top, garnish with parsley, flaky sea salt, and serve with the frites.

Frites:

Cut the potatoes into ½ to 3/4-inch thick wedges and place into a large bowl. Cover with cold water and add a couple handfuls of ice cubes. Sprinkle 2 tablespoons salt into the water and place in the fridge to soak overnight (if you don't have time, soak for at least 30 minutes). Soaking the potato wedges removes excess starch to ensure the crispiest fry on the outside with a fluffy potato inside.

When ready to fry, add the oil to a large Dutch oven or heavy-bottomed pot and heat to 300ºF. Using the double fry method, first parcook the potatoes: fry in batches at 300ºF until just tender and cooked through (they should not have much color here). Remove to a paper towel lined baking sheet. Allow the oil to come back to temperature before adding another batch.

Line a second rimmed baking sheet with new paper towels and increase the oil temperature to 350ºF. Add the parcooked potatoes back into the oil and cook until deeply golden brown and crunchy, another 5 minutes. Drain quickly on paper towels and season immediately with salt.

Remove the hot frites to a large bowl and immediately toss with salt, garlic, parmesan cheese and parsley. Serve hot. You can hold the frites in a 250ºF oven on a wire rack until ready to serve.