New York Strip Steak Frites with Tarragon-Pepper Mayo

Recipe by: Roche Bros

Servings

Prep time

18 minutes

Cook time

22 minutes

Calories

714 kcal

Directions

Preheat oven to 450°. On rimmed baking pan, toss potatoes, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; spread in single layer. Roast potatoes 22 minutes or until golden brown and tender-crisp, stirring once. Makes about 3 cups.
In large cast-iron skillet, heat thyme and remaining 2 tablespoons oil over medium-high heat. Sprinkle steaks with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to skillet and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature of steaks will rise to 145° upon standing.)
In medium bowl, stir mayonnaise, tarragon, lemon zest and juice, and remaining 1/2 teaspoon pepper. Makes about 1/2 cup.
Slice steaks across the grain; serve with frites and mayonnaise mixture.