Using a stand mixer with a paddle attachment, whip softened butter on high speed until light and fluffy (about 5–7 minutes). Add rosemary, thyme, green onions, minced garlic, lemon zest, and juice. Season with salt and pepper. Mix until fully incorporated. Set aside or refrigerate for later use .

Place sliced potatoes into a container of cold water. Stir them lightly to remove excess starch. Drain and rinse thoroughly. Heat oil in a deep fryer or pot to 300°F. Fry the potatoes for 3 minutes until lightly cooked but pale. Rest on parchment-lined trays. When ready to serve, increase oil to 350°F and fry again for 3–5 minutes until golden and crispy. Toss with salt.

Season both sides with salt and pepper. Heat olive oil in the frying pan on high. When the oil smokes, reduce to medium and sear for 2–3 minutes. Flip the steak, then add thyme, garlic, and butter. Spoon the melted butter over the steak as it cooks (2–4 minutes). Rest for 3–4 minutes .

Plate your steak beside a pile of crispy fries . Add a generous dollop of herb butter on the steak and garnish with sea salt .