Fry the potatoes

• Heat the oil in a stockpot to about 160 °C.
• Fry the potatoes in batches until tender and pale, then drain.

Crisp the fries

• Raise the oil temperature to about 190 °C.
• Fry the potatoes a second time until golden and crisp, then drain and season with salt.

Sear the steak

• Season the steaks generously with salt and pepper.
• Sear in a hot pan, turning once, until well browned.

Baste with butter

• Lower the heat, add the butter, garlic and thyme.
• Spoon the foaming butter over the steaks, then rest them on a board.

Serve

• Slice the steak and serve with the hot fries.