#jiveandmindcontrol

Ingredients:

3/4 cup room-temperature butter

2 cloves garlic

3 springs fresh rosemary

2 tsp dried thyme

3 strip steaks

Salt and pepper

6 large russet potatoes

4 Tbsp olive oil

1 Tbsp garlic salt

Pepper

6 oz shredded Parmesan cheese

Add the butter, garlic, rosemary, and thyme to a small food processor and blend until combined. Wrap the herb butter in plastic wrap and shape it into a log. Freeze until the butter is firm.

Preheat the oven to 400 degrees F.

Wash and peel the potatoes and then slice into thin fries. Boil in a pot of salted water until the potatoes are tender. Dry and remove to a parchment paper-lined sheet. Toss with olive oil, garlic salt, and pepper. Bake for 20-30 minutes until the fries begin to turn golden brown. Sprinkle with shredded cheese and bake for an additional 5 minutes until the cheese is golden and melted.  

To prepare the steaks, pat both sides dry with a paper towel and season liberally with salt and pepper. Let them sit at room temperature for at least 20 minutes, then pat dry again.