Steak Frites with Triple-Cooked Chips

Place cut potatoes in a pot, cover with cold water, add vinegar and a pinch of salt. Bring to a boil and simmer until the edges are breaking apart but the center remains intact (approx. 20-25 mins).

Gently drain potatoes and arrange on a wire rack. Allow to steam dry and cool completely, preferably in the refrigerator for at least 1 hour to remove surface moisture.

Heat oil in a deep pot to 130°C/266°F. Fry potatoes in batches until a pale crust forms (about 5-7 minutes). They should not brown yet. Remove and drain on rack. Cool for 30 minutes.

While chips cool, pat steaks bone-dry with paper towels. Season heavily with salt on all sides. Heat cast iron skillet until smoking hot.

Add oil to the smoking pan. Sear steaks, flipping every minute to build an even crust. Continue until internal temperature reaches 50°C/122°F for medium-rare.

In the last minute of cooking, add butter, garlic, and thyme. Baste the steak foaming butter over the meat continuously.

Remove steaks to a warm plate and rest for 10 minutes. While resting, increase oil heat to 190°C/375°F.

Fry the cooled chips a second time at 190°C/375°F until deep golden brown and extremely crisp (approx 3-4 minutes). Drain, season immediately with salt, and serve with the steak.