Ingredients

Vegetable oil for frying
3 medium russet potatoes, scrubbed and dried
Fine salt

1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 NY strip steaks, 3/4 inch thick, 10 to 12 ounces each
Salt and pepper
3 tablespoons butter, divided
1 large shallot, finely chopped
2 tablespoons all-purpose flour
1 cup dry red wine

Instructions

Heat 1 1/2 to 2 inches oil in a deep frying pan over medium
heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips.
Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2
batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to

375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches
to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes
from oil to clean towels to drain. Season with fine salt and serve.

For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks
with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook
steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest.
Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and
cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and
remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring
potatoes.