| 1 | Wash the potatoes. You can peel them if you like, but we did not. Cut potatoes into sticks with each side being 5-7mm. Cover with water and soak at least 1 hour, or overnight for best result. |
|---|
| 2 | Drain potatoes and pat dry with a kitchen towel. They should be as dry as possible. |
|---|
| 3 | Pour Canola oil or any others neutral oil into a medium sized pot (no more than 1/3 full) and turn the heat on until it gets to 165 degrees Celsius. |
|---|
| 4 | Turn off the heat before adding potatoes. Gently add the potatoes in the hot oil, turn on a medium heat and cook for 3-4 mins at 160 degrees |
|---|
| 5 | Take the fries out and put it on a paper towel to absorb the excess oil and set it aside |
|---|
| 6 | Season both sides of the ribeye steak with salt and black pepper. |
|---|
| 7 | Heat the pan very hot then add canola oil. It should be smoking hot before adding the steak. |
|---|
| 8 | Sear both sides for around 2mins each, until it gets the nicely brown color on both side |
|---|
| 9 | Let it rest for 15mins (The cooking process will still be carrying on) |
|---|
| 10 | Return the pan to medium heat, add butter to the pan until it starts “foaming” add the steak back into the pan with fresh thyme, rosemary and sliced garlic. |
|---|
| 11 | With the butter foaming gently, use a spoon to baste the steak with the butter and keep spooning the butter over the steak and cook until the desired temperature. |
|---|
| 12 | Put the steak on a rack and let it rest for another 5mins |
|---|
| 13 | Drain some of the butter from the pan (use as much or as little butter in the sauce as you like), deglaze with 90mL white wine, when the wine is reduced by 1/3, add the dijon mustard to the pan. Stir together to make the mustard pan sauce. |
|---|
| 14 | Salt and pepper to taste |
|---|
| 15 | Fry the fries again at 160 degrees for 3-4 mins, or more for browner/crispier fries. Drain on paper towel and season with salt and more chopped parsley. |
|---|
| 16 | Serve steak with fries and side of sauce. |
|---|