Steak Frites with Herb Butter

1. For the herb butter: In a small bowl, combine softened butter, minced garlic, parsley, and chives. Season with a pinch of salt and pepper. Set aside. 2. For the fries: Heat oil in a deep pot or fryer to 160°C (325°F). Fry potatoes in small batches until light golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F). Fry potatoes again until deeply golden and crispy, 2-3 minutes. Season immediately with salt. 3. For the steak: Pat steaks dry and season generously with salt and pepper on both sides. Heat vegetable oil in a heavy-bottomed pan or cast iron skillet over high heat until shimmering. 4. Place steaks in the hot pan. Sear for 3-4 minutes per side for medium-rare, or adjust to your preference. For thicker steaks, you can finish in a preheated oven at 200°C (400°F) for a few minutes. 5. Remove steaks from the pan and let them rest on a cutting board, loosely covered with foil, for 5 minutes. 6. Serve each steak with a generous dollop of herb butter and a heap of crispy frites.