1 (8- to 12-ounce) Florida Teres Major steak
1/2 pound large Florida potatoes
1 teaspoon all-purpose seasoning blend (such as Everglades or steak seasoning)
Vegetable oil, for frying
6 ounces Gorgonzola cheese or your favorite blue cheese
1 tablespoon fresh herbs (rosemary and thyme), chopped fine
1 teaspoon unsalted butter
Sea salt and fresh ground pepper to taste
Preheat a fryer or a medium pot filled less than halfway with vegetable oil. Use a fry thermometer to ensure the temperature reaches 350 degrees but not higher. Carefully use a French mandolin to cut the potatoes into thin shoestrings and place them in a cold water rinse. If you don’t have a French mandolin, you can hand-cut the potatoes into thin fries. After rinsing the potatoes, remove them from the water and try to soak up any excess with paper towels. It is extremely important to remove as much of the water as possible before adding them to the hot frying oil in batches. Next, fry the cut potatoes in small batches using more paper towels to drain on once the fries are crispy and ready to be removed from the hot oil. The fries should only take 4 to 6 minutes, depending on size. When all the small batches are done cooking and drained, put them in a mixing bowl and season with salt, pepper and fresh herbs before serving.
Preheat a medium cast iron pan or saute pan over medium-high heat. Season the steak evenly with the all-purpose seasoning blend. Add the unsalted butter to the preheated pan. Carefully add the seasoned Teres Major steak to the pan. Cook the steak for 2 minutes on each side until desired internal temperature is reached (about 130 to 140 degrees for medium-rare). Once the steak heats to the desired temperature, remove it from the pan and let it rest.
To serve, slice the steak into equal portions, cutting against the grain. Serve with the crispy seasoned fries and a wedge of gorgonzola or blue cheese.
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