Easy Steak Frites

Directions

1. Pat steaks dry with paper towels and season generously with salt and pepper; set aside.
2. Cook fries according to package directions.
3. Combine butter, shallot, garlic, and a few cranks of black pepper (and a pinch of salt, if your butter is not already salted) in a small bowl; set aside.
4. If moisture has appeared on the outside of your steak (a natural effect of the salt seasoning the steak), pat it dry again with paper towels. Place steaks in a cold 12-inch nonstick skillet.* Turn heat to high and cook steaks for 2 minutes. Flip steaks and cook for another 2 minutes (Steaks will not look browned at this point). *For steaks less than 1 ½ inches thick: Heat a medium cast-iron or stainless steel skillet on medium-high. Once the pan is hot, add about 2 teaspoons of neutral oil (such as canola or vegetable oil), then add the steaks and cook until it’s well-browned on one side, about 3-4 minutes. Flip and cook to desired doneness, 2-4 minutes more. Transfer the steak to a cutting board and let rest at least 5 minutes before slicing.
5. Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until cooked (meat registers 120 to 125℉ for medium-rare), 6-12 minutes longer. Make sure steaks are sizzling gently the whole time. If the skillet starts to smoke, reduce heat, if the steaks are not sizzling, increase heat.
6. Transfer steaks to a cutting board and let rest 3-6 minutes. Add the lemon juice to the now-empty pan to deglaze any juices from the steak, then transfer this pan sauce to the bowl with the butter mixture and stir to combine. Slice each steak in half to make 4 portions, or thinly slice both steaks against the grain.
7. Serve steak with a dollop of butter sauce and a big scoop of fries.