Start off by creating the garlic herb compound butter. In a mixing bowl add in room soft butter, along with chopped basil, rosemary, thyme, parsley, garlic, lemon juice and red pepper flakes. Use a fork and combine for a minute and then add the softened butter to some plastic wrap and roll into a butter log shape. Now place it in the fridge to harden for a bit.
Get your steak to room temperature and pat dry. Now use a teaspoon of oil and rub it onto the steak, this is the binder. Now season generously with salt on the top and bottom and sides.
Fire up the smoker at 250 degrees, add some hickory wood chunks and place it in the smoker.
While your steak is on the smoker, begin cutting your potatoes into French fries. Add the cut fries into ice cold water and hand toss for a min. Let sit for 20 mins and then strain the fries and pat dry.
Fill your frying pan with peanut oil and set the temp of the oil to 325 degrees.
Remove the steak off the smoker when the internal temp hits 115 degrees. Now get a hot surface ready for searing.
Add the fries to the peanut oil and fry for 3-5 mins. Make sure to watch them and then remove, place on a wire rack to let the oil drip. Set the frying temp to 350 now.
Begin searing your steak for 60-90 seconds per side. Make sure to have a few tablespoons of the compound butter out and add them to the steak after the first flip. Remove and rest on a wire rack for 8-10 mins.
Add the fries back into the oil for the second frying round. Fry for 3-4 mins or until they become golden brown. Remove and place them in a bowl, season with salt.
Cut your steak for serving and plate with the French fries. I like to add some BBQ sauce for dipping.
Enjoy with family and friends!
