Ingredients:

  • 2 (10-oz) Sirloin or New York Strip steaks, approx. 1.5 inches thick
  • 1 tbsp Flaky sea salt
  • 2 tsp Coarsely cracked black pepper
  • 1 tbsp Avocado oil
  • 2 Large Russet potatoes
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Cornstarch
  • 0.5 tsp Garlic powder
  • 1 tsp Fine sea salt
  • 0.25 cup Beef bone broth
  • 1 tbsp Cold grass-fed butter
  • 1 tbsp Fresh parsley, minced
  • 1 clove Garlic, smashed
  • 1 tsp Dijon mustard

Instructions:

  1. Slice the 2 Large Russet potatoes into 1/4-inch matchsticks. In a large bowl, toss the potatoes with 1 tbsp extra virgin olive oil, 1 tsp cornstarch, 0.5 tsp garlic powder, and 1 tsp fine sea salt until evenly coated. Arrange in a single layer in the air fryer (380°F) or on a preheated baking sheet (425°F). Cook for 18-20 minutes, shaking halfway through, until golden-brown and crisp.
  2. While fries cook, pat the 2 (10 oz) steaks completely dry with paper towels. Season aggressively with 1 tbsp flaky sea salt and 2 tsp cracked pepper. Heat a cast iron skillet over high heat until it begins to smoke. Add 1 tbsp avocado oil, then sear the steaks for 3-4 minutes per side until an internal temperature of 135°F is reached for medium.
  3. Remove steaks from the pan and let them rest on a cutting board. In the same pan, reduce heat to medium and add 0.25 cup beef bone broth, 1 smashed clove of garlic, and 1 tsp Dijon mustard. Scrape the brown bits (fond) from the bottom. Simmer for 2-3 minutes until reduced by half. Whisk in the 1 tbsp cold butter and 1 tbsp parsley until glossy. Slice the steak and serve immediately with the fries and pan sauce.