Steak Frites with Cowboy Butter!

Frites 3 large russet potatoes, peeled and cut shoestring style 2 qt ice water 1.75 qt vegetable oil for frying Kosher salt Cowboy Butter sauce 2 stick unsalted butter The zest and juice of 1 lemon 6 cloves garlic, minced finely 2 Tbsp dijon mustard 1 Tbsp smoked paprika 1 tsp cayenne pepper powder 3 Tbsp fresh parsley, finely chopped 2 Tbsp chives, thinly sliced 1 Tbsp fresh horseradish, grated 2 tsp worcestershire sauce Salt & pepper to taste Steak 2 ribeye or new york steaks (at least 1 inch thick) Kosher salt Black pepper 2 Tbsp avocado oil 4 Tbsp unsalted butter 3 cloves smashed garlic 1 small bunch fresh thyme 3 sprigs fresh rosemary For garnish Flaky salt Sliced chives Prep your potatoes, to start, peel and cut your potatoes into planks, take those planks and slice them long ways into shoestring strips. In a large bowl add the sliced potatoes and cover with ice water. Mix well to rinse the starch. Add a towel to a sheet tray, add your potatoes on top and dry very thoroughly. First fry, in a medium pot, heat the vegetable oil until 325°F. Once the oil is hot, fry your potatoes in batches until cooked through but not golden. 2-3 minutes. We will fry them again so dont worry about getting them crispy. Drain on a wire rack and repeat with all your potatoes. Make the cowboy butter, in a small pot over low heat gently melt the butter. Once melted add lemon zest and juice, garlic, dijon, smoked paprika, cayenne, parsley, chives, horseradish, salt & pepper. Mix to combine and keep over very low heat until needed. (dont let it break) Prep the steak, pat the steak very dry with a paper towel and season the steak generously with salt and pepper on both sides. Cook the steak, heat a 10 inch frying pan over medium high heat, once very hot add the avocado oil followed by the steaks. Press firmly into the pan to get full contact and cook for 2-3 minutes 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 your steak until cooked to your desired doneness. Remove to a wire rack to cool. Rest the steak for at least 8 minutes while you fry the potatoes for the second time. Heat your oil to 375°F. Fry your potatoes just until golden 2ish minutes. Remove to a wire rack and season generously with kosher salt. Once your steak has rested, sliced ½ inch thick. On a plate add sliced steak slightly offset. Fan it out so it looks nice, add a generous amount of fries on the side and generously drizzle your cowboy butter nicely over the steak. Garnish with sliced chives and enjoy!