Ingredients

• About 3 cups vegetable oil
• 2 (1 1/4-inch-thick) boneless top loin (New York strip) steaks (about 1 lb each)
• 3 1/8 teaspoons spice rub for beef
• 1 (1-lb) package frozen french fries
• 2 large garlic cloves, thinly sliced lengthwise
• Special equipment: a deep-fat thermometer

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Instructions

1. Put oven rack in middle position and preheat oven to 450°F.
2. Heat 1 inch oil in a 4- to 5-quart heavy pot over high heat until it registers 375°F on thermometer.
3. While oil heats, pat steaks dry, then rub all over with spice rub (and salt if necessary). Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then sear steaks, turning over once with tongs, until well browned, about 5 minutes total. Transfer skillet to oven and roast 10 minutes for medium-rare.
4. Check oil while searing steaks, and when it registers 375°F, begin frying french fries in 2 batches (add fries carefully; they may have ice crystals, which could cause spattering), stirring occasionally, until golden and crisp, 4 to 5 minutes per batch. Transfer fries with a slotted spoon to paper towels to drain and season with salt and pepper while hot. Return oil to 375°F between batches.
5. Turn off heat under pot, then add garlic and fry until pale golden, 30 seconds to 1 minute, and transfer with slotted spoon to paper towels. Toss fries with garlic in a large bowl.
6. Transfer steak to a cutting board and let stand 5 minutes. Slice steak and serve with fries.