Spice-Rubbed Steak with Quick Garlic Fries

Spice-Rubbed Steak with Quick Garlic Fries

About 3 cups vegetable oil
2 (1 1/4-inch-thick) boneless top loin (New York strip) steaks (about 1 lb each)
3 1/8 teaspoons spice rub for beef
1 (1-lb) package frozen french fries
2 large garlic cloves, thinly sliced lengthwise
Special equipment: a deep-fat thermometer

Put oven rack in middle position and preheat oven to 450°F.

Heat 1 inch oil in a 4- to 5-quart heavy pot over high heat until it
registers 375°F on thermometer. While oil heats, pat steaks dry, then rub
all over with spice rub (and salt if necessary). Heat 1 tablespoon oil in a
12-inch ovenproof heavy skillet over moderately high heat until hot but not
smoking, then sear steaks, turning over once with tongs, until well browned,
about 5 minutes total.

Transfer skillet to oven and roast 10 minutes for medium-rare.

Check oil while searing steaks, and when it registers 375°F, begin frying
french fries in 2 batches (add fries carefully; they may have ice crystals,
which could cause spattering), stirring occasionally, until golden and
crisp, 4 to 5 minutes per batch. Transfer fries with a slotted spoon to
paper towels to drain and season with salt and pepper while hot. Return oil
to 375°F between batches.

Turn off heat under pot, then add garlic and fry until pale golden, 30
seconds to 1 minute, and transfer with slotted spoon to paper towels. Toss
fries with garlic in a large bowl.

Transfer steak to a cutting board and let stand 5 minutes. Slice steak and
serve with fries.