It's a steak frites kind of night:
1/4 cup unsalted butter, softened2 pounds russet potatoes, spiralized into 1/4-inch-thick strands1 1/2 pounds trimmed Charolais hanger steaks or other grass-fed hanger steaks How to Make ItPlace black garlic in a small bowl, and mash with a fork to a smooth paste. Add butter, brandy, and 1/4 teaspoon salt; mash until thoroughly combined. Spoon garlic mixture onto a sheet of parchment paper or plastic wrap, and roll into a 3-inch-long log. Refrigerate until ready to use.
Meanwhile, heat 1 tablespoon peanut oil in a 12-inch skillet over medium-high. Pat steaks dry with paper towels; sprinkle with pepper and remaining 2 teaspoons salt. Add steaks to skillet, and cook, turning every 3 minutes to evenly brown all sides, to desired degree of doneness, about 12 minutes for medium-rare. Transfer steaks to a carving board, and let rest 10 minutes.
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