For the Chips:

• Prepare the Potatoes: Peel and cut the potatoes into thick chips. Rinse under cold water to remove excess starch, then pat dry with a clean kitchen towel.
• Parboil the Chips: Bring a large pot of salted water to a boil. Add the chips and parboil for 5 minutes. Drain and allow them to cool completely.
• Fry the Chips: Heat vegetable oil in a deep fryer or heavy-bottomed saucepan to 140°C (285°F). Fry the chips in batches for 4-5 minutes until pale but cooked through. Remove and drain on paper towels.
• Crisp the Chips: Increase the oil temperature to 190°C (375°F). Return the chips to the oil and fry for another 2-3 minutes until golden and crispy. Drain and season with salt.

For the Steak:

• Prepare the Steak: Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Rub both sides with olive oil and season generously with salt and pepper.
• Cook the Steak: Heat a frying pan or griddle pan over high heat. Add a drizzle of olive oil. Once hot, add the steaks and cook for 2-3 minutes per side for medium-rare (or adjust cooking time for your desired doneness).
• Add Garlic and Herbs: During the last minute of cooking, add the butter, smashed garlic, and rosemary or thyme to the pan. Spoon the melted butter over the steaks for extra flavor.
• Rest the Steak: Remove the steaks from the pan and let them rest on a plate for 5 minutes before serving.

To Serve:

• Plate the steak alongside the crispy chips. Serve with your favorite condiments, such as peppercorn sauce, béarnaise sauce, or ketchup.