Pat the steaks dry and sprinkle Kosher salt on all sides of the steaks. Set them aside.

Compound Butter

Stir a tablespoon of chopped fresh parsley and 2 minced garlic cloves into the butter until everything is well incorporated. Cover and refrigerate until ready to use.

Potato Prep

Slice off about 1/4-inch piece from a long side of each potato.

Cut side flat on the cutting surface, slice the potato lengthwise into 1/4-inch planks.

Then stack two or three of the planks and make 1/4-inch slices lengthwise to make batons. Do not hold cut potatoes in water.

Pour 6 cups of peanut oil into a Dutch oven or heavy bottom pot. Line a large sheet tray with three layers of paper towels to catch the cooked Frites and set aside.

Begin the Cook

Add the cut potatoes to the cold oil in the Dutch oven and turn the burner to high. It will take about 5 minutes for the oil to begin vigorously bubbling. Once the oil is vigorously bubbling, let the fries cook undisturbed for about 15 minutes, until the potatoes are limp but beginning to firm. At this point, stir the potatoes occasionally and let them cook another 7-10 minutes.

When the Frites have been in the oil about 15 minutes, start the steaks. Pat them dry once more and season with fresh cracked black pepper. Place both steaks in a cold, dry nonstick skillet and turn the burner up to high. Cook for two minutes, flip and cook the other side for two minutes. When you make the second flip (back to the first side) decrease the burner to medium-high. Adjust heat as necessary to keep steaks sizzling, but not smoking or burning.

Between flipping steaks, stir the frites in the oil. Keep flipping the steaks every two minutes until the steaks' exteriors are deep brown and an internal thermometer reads 125 degrees (for medium-rare). For a more well-done steak, keep going, flipping every two minutes. When the steaks are done to your liking, pull them from the pan, place on a plate or tray. Top each steak with about 2 tablespoons of the compound butter (I used a small cookie scoop) and then tent the steaks with foil.

The Frites should be ready just as the steaks are ready to come off the heat. Pull your steaks off heat first, then pull the frites. If you like a more well-done steak, pull the frites out of the oil first.

Use a spider skimmer to transfer the golden brown, crispy Frites to the paper towel-lined sheet tray and generously sprinkle with Kosher salt.

Serve Frites along side steak.