Strip Steak Frites with Bearnaise Butter - baking potatoes

Method

• Make the frites Put the peeled potatoes in a bowl of cold water.
• Slice them lengthwise 1/4 inch thick, then cut lengthwise into 1/4-inch-thick fries.
• Rinse in cold water until the water runs clear.
• Refrigerate overnight in cold water.
• Make the frites In a large pot, bring the gallon of water to a boil.
• Stir in the salt and vinegar.
• Drain the potatoes and add them to the boiling water.
• Return to a gentle boil and cook for 3 minutes.
• Drain the potatoes well, then spread them in a single layer on paper towels.
• Pat thoroughly dry and let cool.
• Make the frites Line 2 baking sheets with paper towels.
• In a large enameled cast-iron casserole, heat 2 inches of oil to 365.
• Working in batches, fry the potatoes for 1 minute, stirring gently so they dont stick together.
• Using a slotted spoon, transfer the fries to the paper towels to cool.
• Make the bearnaise butter In a medium saucepan, combine the shallots, wine and vinegar and cook over moderate heat until all of the liquid has evaporated, about 5 minutes.
• Scrape the shallots into a medium bowl.
• Add the butter and beat with a handheld mixer until creamy.
• Fold in the herbs and season with salt and pepper.
• Make the steaks Season the steaks with salt and pepper.
• In a large cast-iron skillet, heat the oil.
• Cook 2 of the steaks over moderately high heat, turning once, until browned and medium-rare, 3 to 4 minutes per side.
• Transfer to plates.
• Repeat with the remaining 2 steaks.
• Let rest for 5 minutes.
• Make the steaks Meanwhile, heat the oil in the casserole to 400.
• In 2 batches, fry the potatoes, stirring occasionally, until golden and crisp, about 2 minutes.
• Drain briefly on paper towels.
• Season with salt.
• Top the steaks with some of the bearnaise butter and serve immediately with the fries and the remaining bearnaise butter.