Callum’s favorite french fries, cold oil method.

2 pounds (1 kg/about 4 large) russet potatoes

6 cups vegetable oil, such as canola oil, at room temperature

Fine sea salt

Rinse and peel the potatoes; cut into 3/8 inch fries (medium-skinny). Soak in cold water for 5 minutes, then dump and change the water. Repeat one or two more times.

Drain the potatoes and dry thoroughly on kitchen towels. Transfer to a stainless steel or cast iron pot and cover with oil. Do not cover the pot. Set heat to high and stir gently to separate and coat with oil. When the oil starts to boil (7-9 minutes), set a timer for 17 minutes. Stir gently every 3-4 minutes.

When the timer dings, let them go for another several minutes or until browned and crispy. Remove with a spider and set on a paper towel-lined baking tray. Season immediately with salt.

Here’s that reverse sear technique we like for steaks (thanks to Kenji Lopez-Alt).

Preheat oven to 300F (note: Kenji suggests cooler than that, but we found it took too long). It’s better to have thicker steaks for this recipe.

Dry steaks well and season generously. Place on cooking racks over baking trays. Cook until 115F (this is for medium-rare; for rare, remove at 105F) in center (20-25 minutes).

Sear steak in a hot pan (but not the front-left burner–remember when it caught on fire?) and remove when they reach 125F for medium-rare. Serve with compound butter.

Compound butter: approximately equal measures softened butter and finely-grated parmesan. Add a generous shake of paprika, ground chipotle, and a squirt of Sriracha.

https://www.seriouseats.com/reverse-seared-steak-recipe