Steak "Frites" with Smashed Garlic Potatoes and Creamy Garlic Aioli

Ingredients

• 2 12 oz NY strip steaks
• 2 tbsp olive oil
• 4 garlic cloves, smashed
• 2 tbsp salted butter
• Salt and pepper to taste
• 1 1/2 lbs baby potatoes
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp sea salt
• 2 tbsp olive oil
• Parsley and grated Parmesan for serving
• 2/3 cup mayo
• 2 garlic cloves, grated
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp fresh black pepper

Instructions

1. Place potatoes in a pot of cold, salted water. Bring to a boil then simmer, uncovered, until fork tender, about 15-20 minutes.
2. Drain potatoes and transfer back to the pot. Cover to allow to steam dry completely, about 5 minutes.
3. Meanwhile, place steak on the counter to bring to room temperature. Pat dry and season liberally with salt. Let sit for 30 minutes up to 2 hours.
4. Preheat oven to 400F. On a large baking tray lined with parchment paper, place the potatoes and flatten with the bottom of a glass. Use 2 sheets if needed to avoid overcrowding.
5. Sprinkle potatoes with garlic powder, onion powder, and salt. Drizzle generously with olive oil. Roast for 35-45 minutes, flipping about 25 minutes in, until crisp and golden. Add more oil after flipping if needed. Top with parsley, sea salt, and grated Parmesan to serve.
6. With 10 minutes left on the potatoes, cook the steak. Season with pepper.
7. Heat a cast iron skillet with oil over high heat until smoking. Sear the steak on the edge to render the fat.
8. Place steak in the pan and let it cook for 2 to 3 minutes undisturbed.
9. Turn heat to medium, flip the steak, and add the butter and garlic. Cook for 2-4 minutes, basting with a spoon once the butter begins to bubble, to desired doneness.
10. For medium rare, remove when internal temperature reaches 130F. Let rest for 10 minutes before slicing against the grain.