Silver Fern Farm Steak with Truffles Fries
800g agria potatoes, cut into skinny fries
3 Tbsp olive oil
1 Tbsp cornflour
1 tsp garlic powder
1 ½ tsp truffle salt
¼ cup parmesan powder
2 packs Silver Fern Farm’s New York Strip Steaks
75g Lewis Road Creamery salted butter
2 sprigs rosemary
3 cloves garlic, smashed
Make chips: Cut potatoes into skinny chips, then add to a large bowl. Cover potatoes with cold water and set aside to soak for 20 minutes. Meanwhile, preheat your oven to 428°F fan forced. Drain the soaked potatoes, then transfer to a tea towel and pat the potatoes dry (it is important that they are dry, as this prevents them from steaming). Return potatoes to bowl, along with garlic powder, cornflour, and truffle salt. Toss together, until well coated. Drizzle over oil and toss again, until coated. Transfer to two lined oven trays and spread out into a single layer, spacing chips apart so they aren’t touching. Roast for about 25 minutes, until golden and tender. Swap trays half-way through the cook time to ensure even cooking. Once cooked, sprinkle over parmesan and season to taste with extra truffle salt, if desired.
Prep steak: Season steak generously with salt and pepper. Let it sit at room temperature for about 1 hour. Heat a large cast-iron skillet on medium-high heat. Once skillet is hot, add a generous drizzle of olive oil. Cook steaks for about 6 minutes, turning every 2 minutes or so, until they have a golden-brown crust and are a few minutes off your desired doneness. Add the butter, rosemary sprigs, and garlic to the skillet and let the butter melt. Once the butter has melted, tilt the pan to one side and continuously baste the steak with the butter for about 1 minute (the butter should smell nutty and begin to brown). Transfer the steak to a plate and set aside to rest for about 10 minutes, before slicing. Reserve the infused butter for serving.
Serve the sliced steak topped with a spoonsful of the infused butter. Serve chips on the side.