Rub a strip with garlic, season with salt and pepper and let come to room temperature. Heat up some olive oil over medium high heat until really hot, then add the steak and cook five minutes until browned, then flip and throw in a 450 degree oven for another five minutes for medium rare. Let rest ten minutes after you take it out. Saute a bunch of garlic and mushrooms in butter to top the steak with.
Use a mandolin to slice a peeled potato into thin slices and soak in salted water in the refrigerator for an hour or more. Drain and dry, then put in a 350 degree deep fryer until just starting to brown, then take out, drain and let cool a little before finishing in 375 degree oil until done.
Serve both with heated red sauce or marinara. (I use sauteed minced onion and garlic, then tomato paste, then a can of San Marzano tomatoes run through the blender and a little bit of thyme, simmered for an hour or longer).
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