Dry-Aged Rib Steak with Fried Potato Wedges and String Beans

Ingredients

For the Steaks:

• 6 prime-grade, well-marbled, dry-aged bone-in steaks (1½–2 inches thick)
• Kosher salt and ground black pepper to taste
• Vegetable oil, for coating
• 3 tablespoons nondairy butter
• 3–4 garlic cloves, minced
• 1 small bunch thyme, leaves chopped
• 1 small bunch rosemary, leaves chopped
• Potato Wedges
• Kosher salt and ground black pepper to taste
• 2 tablespoons white vinegar
• 4 pounds russet potatoes, cut into wedges
• 1 tablespoon paprika
• ¾ cup cornstarch
• ¼ cup baking powder
• Vegetable oil, for frying
• 2 bunches parsley, chopped
• 1 small bunch rosemary, leaves chopped

For the String Beans:

• Vegetable oil, for coating
• 3 shallots, sliced
• 5 garlic cloves, minced
• 2 pounds string beans
• ¼ cup water
• Kosher salt and ground black pepper to taste

Instructions

1. 1
   Preheat the oven to 200 degrees F. Set a wire rack over a rimmed baking sheet.
2. 2
   Pat the steaks dry and season generously with salt and pepper. Place the steaks on the rack and bake until the internal temperature is 5 degrees less than your desired doneness (medium rare is 130–140 degrees F; medium is 140–150 degrees F). Remove from the oven and let rest while you make the potatoes and string beans. The steak will continue to cook as it rests.
3. 3
   Bring a large pot of salted water to a boil. Add the vinegar and potatoes and boil until fork-tender, about 15 minutes. Drain the potatoes and pat dry with paper towels.
4. 4
   In a large bowl, combine the paprika, cornstarch, and baking powder. Coat the potatoes with the cornstarch mixture.
5. 5
   Pour ½ cup oil into another large, heavy pot and heat over medium-high heat to 375 degrees F. Working in batches if necessary, add the potato wedges to the hot oil and fry until crispy, about 3 minutes. Transfer to paper towels. Season with salt and chopped parsley and rosemary.
6. 6
   To make the string beans, coat the bottom of a sauté pan with oil and heat over medium heat. Add the shallots and garlic and cook until softened, 8–10 minutes. Add the string beans and water and season with salt and pepper. Cover and simmer for 5 minutes. Uncover and continue to cook until the water evaporates and the beans are cooked through, about 5 minutes.
7. 7
   Coat the bottom of a large cast iron skillet or grill pan with oil and heat over medium-high heat until you see it just starting to smoke. Add the steaks and sear until nicely browned, about 90 seconds per side. In the last minute of cooking, add the nondairy butter, garlic, thyme, and rosemary and constantly baste the steaks with the butter.
8. 8
   Serve the steaks with the potato wedges and string beans.