Directions

1. Preheat oven to 400°F.
2. Slice the tops off the heads of garlic. Season the exposed garlic with salt and coat it in olive oil. Wrap in foil and roast in the oven for 45 minutes.
3. Let cool completely before making the aioli.
4. Squeeze out the roasted garlic into a tall, wide-brimmed jar. Add egg, lemon juice, Dijon mustard, salt, and Clebby’s Avocado Oil. Place an immersion blender at the bottom of the jar and blend until smooth and thick.
5. Peel and slice potatoes into thin strips and place them into a large bowl of water.
6. Bring a large pot of water to a boil with white vinegar and a generous amount of salt. Drain the potatoes from the water and add them to the boiling water.
7. Boil the potatoes for 5 minutes, then drain and place on a paper towel-lined baking sheet and let cool.
8. Add neutral oil to a Dutch oven and bring to 350°F.
9. Once hot, add potatoes in three batches. Cook for 3-4 minutes, then remove onto the paper towel-lined baking sheet. Let cool for about 30 minutes.
10. Let your steak come to room temperature for at least 30 minutes before cooking.
11. Season the steaks liberally with salt and pepper.
12. Increase the temperature of the oil to 400°F and wait to fry the final time when the steak begins resting.
13. Heat a cast-iron skillet over medium-high heat. Once the pan begins to smoke, add the steaks. Sear for 4-5 minutes, then flip and add in butter, thyme, and garlic. Baste in the butter and let the steaks cook until the internal temperature reaches 130°F for medium-rare and 140°F for medium, another 4-5 minutes.
14. Let the steak rest for at least 10 minutes before slicing and serving.
15. Fry the potatoes the final time until they are golden and crisp, about 4-5 minutes, cooking in batches. Let the fries drain on a wire rack on top of the paper-towel-lined baking sheet, then add to a large bowl and season with salt and pepper. Toss them with grated parmesan cheese and finely grated parsley.
16. To serve, slice steaks against the grain and season with flaky sea salt. Add to a plate with a good handful of fries and serve with the roasted garlic aioli.