1-Start by preparing the butter: whip 3 softened unsalted sticks of butter in a stand mixer until it’s light and fluffy, which takes about 5 to 7 minutes, then mix in 1 tablespoon minced fresh rosemary, 2 tablespoons minced fresh thyme, 1/4 cup sliced green onions, 2 finely minced garlic cloves, the zest and juice of 1 lemon, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Set this flavorful butter aside for later.

2-Next, handle the fries: cut 3 russet potatoes into batonnet slices, rinse them well, and fry at 300°F for 3 minutes. Then, crank up the heat to 350°F and fry for another 3 to 5 minutes until they’re crispy, seasoning with coarse salt right away.

3-For the steak, season 2 New York strip steaks with coarse salt and pepper, heat 2 tablespoons olive oil in a pan until it’s smoking, and cook the steaks over medium heat for 3 minutes on each side. While cooking, add 8 to 10 sprigs of fresh thyme, 8 to 10 garlic cloves, and 4 tablespoons unsalted butter to baste them.

4-Let the steak rest for 3 to 4 minutes before serving it with the butter and fries, which helps lock in those juicy flavors.

5-If you’re short on time, remember that fries can be prepped ahead and stored in cold water in the fridge for up to 3 days before cooking.

6-For a healthier twist, try baking the fries by coating them with 2 to 3 tablespoons olive oil and baking at 425°F for 18 to 20 minutes until browned for that same crispy texture without the extra oil.