Prepare the Fries:

• Peel and Cut Potatoes: Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Rinse the fries under cold water to remove excess starch, then pat them dry with paper towels.
• Soak (Optional): For extra crispiness, soak the cut fries in cold water for at least 30 minutes. Drain and dry thoroughly before frying.

Fry the Potatoes:

• Heat Oil: In a deep pot or fryer, heat vegetable oil to 325°F (160°C).
• First Fry: Carefully add the fries in batches to avoid overcrowding. Fry them for about 3-4 minutes, or until they are soft but not colored. Remove and drain on paper towels.
• Increase Temperature: Raise the oil temperature to 375°F (190°C).
• Second Fry: Return the fries to the hot oil in batches, frying for an additional 2-3 minutes until golden brown and crispy. Remove and drain again, seasoning with salt immediately.

Cook the Steak:

• Season the Steak: While the fries are frying, take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Season both sides generously with salt and pepper.
• Heat the Pan: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
• Sear the Steak: Add the steaks to the hot skillet. Sear for about 3-4 minutes on the first side without moving them, until a nice crust forms.
• Flip the Steak: Flip the steaks and add the butter, crushed garlic, and fresh thyme (if using) to the pan. Baste the steaks with the melted butter using a spoon. Cook for another 3-4 minutes for medium-rare (adjust time for desired doneness).
• Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute.

Serve:

• Slice the Steak: Cut the rested steaks against the grain into thick slices.
• Plate: Serve the sliced steak alongside a generous portion of fries. You can also drizzle any remaining melted butter and pan juices over the steak for added flavor.
• Garnish: Optionally, garnish with fresh herbs or a side of your favorite sauce (like Béarnaise or a simple herb butter).