Step 1

For the spice rub:

Step 2

Add spices to a small bowl, stir to combine and set aside.

Step 3

For the glaze:

Step 4

Whisk all ingredients together in a mixing bowl.

Step 5

For the chile butter:

Step 6

Heat a drizzle of oil in a small sauté pan over medium heat.

Step 7

Add the garlic and shallot, and cook until soft. Remove from the heat and let cool slightly.

Step 8

Place the cooked garlic and shallot and remaining ingredients into a food processor and process until smooth. Set aside.

Step 9

For the french fries:

Step 10

Peel potatoes and cut into long, thin strips, about 1/4-inch thick. Place cut potatoes into a storage container then top the potatoes with cold water, fully submerged, to remove excess starch. Soak in refrigeration for at least 2 to 3 hours, ideally 24 hours.

Step 11

Heat oil in a large, straight-sided skillet to 300 F. Drain fries well using a colander then run cold water over them until the water runs clear (to remove the starch).

Step 12

Next, working in batches, blanch them for approximately 3 minutes, until they turn a pale blonde color and soften. Then transfer, using a spider, to a paper towel-lined sheet pan.

Step 13

Allow the blanched potatoes to fully cool in refrigeration.

Step 14

Increase the heat of the oil to 370 F then fry the potatoes, working in batches, until crispy and golden brown.

Step 15

Remove them with a spider then transfer to a large stainless-steel bowl. Immediately season them with kosher salt and toss thoroughly.

Step 16

For the steaks:

Step 17

Remove the steaks from the fridge 30 minutes or so before cooking. Preheat the oven to 400 F.

Step 18

Season the steaks generously on all sides with salt and pepper. Sprinkle the spice rub on one side only, add a drizzle of oil and pat in the steak rub.

Step 19

Heat a heavy drizzle of oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Place the steaks, spice rub side down, into the pan and sear until a crust develops, about 3 minutes. Turn the steaks over and sear for an additional 3 minutes to develop crust on the second side. Place the pan into the oven to continue cooking to desired doneness, approximately 6 minutes for medium-rare.

Step 20

Remove the pan from the oven, brush the steaks with the glaze, add a dollop of the chile butter and then place back in the oven to slightly melt the butter.

Step 21

Transfer the steaks to a plate and allow to rest before slicing and serving. Serve with french fries and preferred condiments.