Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.

Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.

Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.

Drain and rinse the potatoes again and drain off any excess water.

Place them in a deep fryer or a pot of oil at 300° for 3 minutes.

When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.

Steak: Season the steak on both sides with salt and pepper.

Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.

Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.

Once you flip the steak over baste the steak until it’s done.

Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.