Steak Frites

Method

1. Season the 300 g beef steak generously with salt and pepper, then let it rest at room temperature for 10 minutes before cooking.
2. Heat a cast-iron skillet over high heat until smoking, then sear the beef steak for 2-3 minutes per side for a medium-rare finish.
3. Transfer the seared steak to a plate and immediately top it with 2 tbsp of garlic butter, allowing it to melt over the meat as it rests for 5 minutes.
4. While the steak rests, arrange the 2 stalks of fried celeriac alongside it, ensuring they are heated through and crisp before plating.
5. Slice the steak against the grain and plate it beside the fried celeriac, finishing the dish with a scattering of 1 tbsp chopped fresh parsley.