Copycat Parker's Steak & Fries Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 ribeye steaks (about 300g each), 2.5-3cm thick</li><li class="ingredients-single-item">750g russet potatoes (or Maris Piper)</li><li class="ingredients-single-item">1 litre vegetable oil for frying</li><li class="ingredients-single-item">Sea salt, to taste</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li><li class="ingredients-single-item">1 tablespoon neutral oil (grapeseed or canola)</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">3 cloves garlic, finely minced</li><li class="ingredients-single-item">1 tablespoon fresh thyme leaves, chopped</li><li class="ingredients-single-item">1 tablespoon fresh rosemary, finely chopped</li><li class="ingredients-single-item">1 tablespoon fresh parsley, chopped</li><li class="ingredients-single-item">1 teaspoon Dijon mustard</li><li class="ingredients-single-item">1 teaspoon Worcestershire sauce</li><li class="ingredients-single-item">1/4 teaspoon lemon zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Oven-safe wire rack</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Heavy-bottomed skillet (preferably cast iron)</li><li class="equipment-single-item">Digital meat thermometer</li><li class="equipment-single-item">Deep fryer or large heavy pot</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Kitchen paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your herb butter. In a bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, parsley, Dijon mustard, Worcestershire sauce, and lemon zest. Mix thoroughly until well combined. Place the mixture onto a sheet of cling film, shape into a log, wrap tightly and refrigerate until firm (at least 30 minutes). This butter will infuse your steak with rich, aromatic flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the triple-cooked fries, peel the potatoes and cut them into 1cm thick batons. Rinse under cold water to remove excess starch, then place in a large pot of cold, salted water. Bring to a gentle simmer and cook until the fries are just tender but not falling apart, about 5-7 minutes. This initial cooking ensures a fluffy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Carefully drain the potatoes and arrange them in a single layer on a baking sheet lined with kitchen paper. Allow them to steam dry and cool completely (about 15 minutes). Once cooled, refrigerate for 30 minutes. This crucial step removes excess moisture, creating crispier fries.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare your steaks. Remove them from the refrigerator at least 45 minutes before cooking to bring to room temperature. Preheat your oven to 120°C (250°F). Pat the steaks completely dry with paper towels (moisture prevents proper searing), then season generously on all sides with sea salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the steaks on a wire rack set over a baking sheet and bake in the preheated oven until they reach an internal temperature of 50°C (120°F) for medium-rare, about 25-30 minutes. This reverse-sear method ensures even cooking throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the steaks are in the oven, heat your oil for the first fry to 130°C (265°F). Working in batches, fry the potatoes for 5 minutes until they form a skin but remain pale. Remove with a slotted spoon, drain on kitchen paper, and allow to cool for at least 15 minutes. This first fry gelatinizes the starches in the potato without creating a hard crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the steaks reach their target temperature, remove them from the oven and let them rest for 10 minutes. Meanwhile, increase the oil temperature to 180°C (350°F) for the second fry. Fry the potatoes again until golden and crispy, about 4-5 minutes. Drain on fresh kitchen paper and season immediately with sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat a heavy-bottomed skillet (preferably cast iron) over high heat until smoking hot. Add the neutral oil. Sear the steaks for 1 minute on each side to develop a deep, caramelized crust. This quick, intense heat creates the Maillard reaction, giving your steak its signature flavor and appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the steaks from the pan and immediately place a generous slice (about 25g) of the chilled herb butter on top of each steak. Allow the butter to melt over the steak as it rests for 5 minutes. The residual heat will melt the butter, creating a luxurious sauce that flavors the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately with the crispy triple-cooked fries and additional herb butter on the side. The contrast between the juicy, perfectly cooked steak and the golden, crispy fries recreates Parker's signature dish at home. For an authentic experience, add a small side salad dressed with a simple vinaigrette.</li></ol>