Prepare the potatoes

• Peel the potatoes and cut them into planks, then slice the planks lengthwise into shoestring strips.
• In a large bowl, cover the sliced potatoes with ice water and mix well to rinse off the starch.
• Line a sheet tray with a towel, spread the potatoes on top and dry them very thoroughly.

First fry the potatoes

• In a medium pot, heat the vegetable oil to 325°F.
• Fry the potatoes in batches until cooked through but not golden, about 2 to 3 minutes.
• Drain on a wire rack and repeat with the remaining potatoes.

Make the cowboy butter

• In a small pot over low heat, gently melt the butter.
• Once melted, add the lemon zest and juice, garlic, dijon, smoked paprika, cayenne, parsley, chives, horseradish, salt and pepper.
• Mix to combine and keep over very low heat until needed, without letting it break.

Prep the steak

• Pat the steak very dry with a paper towel.
• Season the steak generously with salt and pepper on both sides.

Cook the steak

• Heat a 10 inch frying pan over medium high heat, then add the avocado oil followed by the steaks.
• Press firmly into the pan for full contact and cook until a deep golden crust forms, then flip.
• Turn the heat to medium and add the butter, garlic, thyme and rosemary.
• Tilt the pan so the butter pools and repeatedly baste the steak until cooked to your desired doneness, then remove to a wire rack.

Rest the steak and second fry the potatoes

• Rest the steak for at least 8 minutes.
• Heat the oil to 375°F and fry the potatoes just until golden, about 2 minutes.
• Remove to a wire rack and season generously with kosher salt.

Slice and serve

• Slice the rested steak ½ inch thick.
• On a plate, add the sliced steak slightly offset and fan it out.
• Add a generous amount of fries on the side and generously drizzle the cowboy butter over the steak.
• Garnish with sliced chives and enjoy.