Steak Frites

To make the French fries, 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°C (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.

While the potatoes are cooking, preheat a Phillips Smoke-Less Grill fitted with the barbecue grid.

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

Season the steaks generously with salt and pepper, patting the seasonings firmly onto the meat. Place the steaks on the grill and cook, turning once, until well marked and cooked to medium-rare, 4 to 5 minutes per side, or until cooked to your liking. Transfer to platter and let rest for 5 minutes.

Place each steak on a plate, top with the herb butter and serve immediately with the French fries alongside. Serves 2.

Williams-Sonoma Test Kitchen