Sous Vide Steak Frites

Prepare a sous vide machine for use according to the manufacturer’s instructions. Preheat the water to 134°F (56°C). Season the steaks with salt and pepper, patting the seasonings firmly onto the meat. Place the steaks in separate vacuum-sealable bags. Using a vacuum sealer, vacuum and seal the bags tight according to the manufacturer’s instructions. Place the bags into the circulating water and cook for 2 hours.

About 1 hour before serving, put the potatoes in a bowl, add water to cover and let soak for 30 minutes.

Preheat a Philips airfryer to 360°F (182°C).

Drain the potatoes and rinse well. Place on a towel-lined baking sheet and pat dry, removing as much moisture as possible. Transfer to a bowl and add the canola oil. Season with salt and pepper and toss to coat.

Place the potatoes in the fry basket and insert into the airfryer. Cook for 5 minutes, then increase the temperature to 390°F (199°C). Pull out the basket and, using tongs, toss and stir the potatoes. Return the basket to the fryer. Continue cooking until the potatoes are cooked through and golden brown on the outside, about 15 minutes more, opening the basket 2 or 3 times during cooking to toss and stir them.

Meanwhile, preheat a Philips Smoke-Less Grill fitted with the barbecue grid.

In a bowl, combine the butter, chives, parsley, rosemary and a large pinch each of salt and pepper. Mash and fold the ingredients until smooth and well blended. Set aside.

Carefully remove the bags with the steaks from the circulating water. Remove the steaks from the bags and pat dry. Place the steaks on the grill and cook, turning once, until nicely grill-marked, about 1 minute per side.

Transfer the steaks to individual plates, top with the herb butter and serve immediately with the French fries alongside. Serves 2.

Williams-Sonoma Test Kitchen