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Sheet Pan Steak Frites

kept bynomoregrays
recipe byThe Kitchn

Makes 4 servings


1 1/2 pounds Russet potatoes (about 3 large)
5 tablespoons olive oil or any neutral oil, such as canola, divided
2 (6- to 8-ounce) sirloin or boneless rib-eye steaks, approximately 1 to 1 1/4 inches thick, at room temperature
3 tablespoons unsalted butter, at room temperature
1 small shallot
1 medium lemon
Leaves of 3 to 4 sprigs fresh thyme
4 teaspoons kosher salt, divided
2 teaspoons coarsely ground black pepper



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