Argentinian steak with fries

For the fries:

• 3 large russet potatoes (about 1.4 kg)
• Olive oil for frying (about 12-15 cm of oil in the pan)
• 2 tablespoons The Spice Club Potato Mix (optional)

For the steak:

• 1 ribeye steak (900 g - 1.1 kg), at room temperature
• 4 teaspoons The Spice Club Argentina Steak Mix
• 1 tablespoon extra virgin olive oil
• 3 tablespoons unsalted butter

For serving:

• Chimichurri, store-bought or homemade >see recipe

For the fries:

1. Prepare the potatoes: Peel the potatoes and cut them into thin fries of about 1 cm wide. Rinse the fries under cold water and let them drain well. Then pat them dry with a clean tea towel or kitchen paper.
2. Heat the oil: Heat enough olive oil in a deep pan or deep fryer to about 180°C.
3. Bake the fries: Fry the fries in small batches for 3-4 minutes, until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Sprinkle immediately with The Spice Club Potato Mix for extra flavour.

For the steak:

1. Preparing the steak: Rub the ribeye steak with olive oil and season generously with The Spice Club Argentina Steak Mix.
2. Heat a large skilletover medium to high heat and add the unsalted butter. Once the butter foams, add the steak to the pan. Cook the steak for 3-4 minutes per side, or until it reaches your desired doneness (a meat thermometer should read 52-55°C for medium-rare).
3. Let the steak rest: Remove the steak from the pan and let it rest for 5-10 minutes, so that the juices redistribute and the steak stays juicy.

Serve:

1. Cut the steakthinly slice and serve immediately with the crispy fries and a generous scoop of chimichurri on the side.