Steak and Fries

I'm just going to go ahead and warn you that, no, the pictures of steak below are not the most appetizing. But how do you capture on a digital camera something so perfect as a medium rare steak?! I tried, I failed, but you'll just have to deal with it.

I've done the steak and fries post before, but I mainly wanted to include this new post because of the fabulous new way I've discovered to make baked fries. I've become very spoiled by baked fries, and the fast food kind are just soggy, limp versions of what a potato really could be. I'm going to go step-by-step on this one:

1. Preheat the oven to 440 degrees F. Cut three Yukon gold potatoes into 2-inch wedges. Drop the wedges into a large bowl filled with iced water; let sit for about five minutes (this just pulled the sugars out of the potatoes; if you skip this test, you may end up with unevenly baked fries).
2. Drain the potato wedges and blot dry with a paper towel (this ensures a crispy outside and a perfectly cooked inside during the baking process).
3. In a small saucepan, heat 2 Tbsp. canola oil over medium heat. Add 4 minced garlic cloves and heat for 1 minute (any longer and you run the risk of burnt garlic). Pour the oil through a small sieve over the dried potato wedges; set the garlic aside.
4. Sprinkle the wedges with salt, pepper, and cayenne (if you want a little heat) and toss until evenly coated with spices and the garlic-infused oil.
5. Evenly spread the wedges onto a greased baking sheet; bake for 24 minutes, flipping halfway through cooking time.
6. When the potatoes are baked, sprinkle with a little more salt if needed and add the reserved garlic bits.

The hubby was in charge of the steak, which was just seasoned with some steak seasoning and placed on a heated grill pan until medium rare.