Try a Thomas Keller Menu for the Fourth of July

One double-cut 2 to 2 ½ pound rib steak Kosher salt Canola oil Four tablespoons unsalted butter (cubed) Thyme sprigs Crushed garlic cloves French grey sea salt (optional) 1. Start your preparations a full day in advance. Tie the steak with a piece of kitchen twine so it holds its shape. Salt both sides with kosher salt and leave uncovered on a baking sheet in the refrigerator. 2. Remove the steak at least one hour before cooking so that it reaches room temperature. Pat dry with a paper towel if necessary. Wrap the bone in aluminum foil to keep it from burning, and salt both sides of the meat again.

3. Preheat over to 450°F. 4. Turn a stove top burner to high heat, and begin heating a cast-iron skillet. Add ⅜ inch of canola oil to the pan and wait until smoke begins to waft. Add steak and sear for four to five minutes. Then flip and continue to sear for two to three minutes. 5. Pour out most of the original oil and add one fresh table spoon, before adding the butter (which should be cold), thyme, and garlic. Baste the meat with the butter and pan juices. 6. Place the pan in the preheated oven for roughly five minutes. Remove to baste the meat again with the butter and pan juices for a minute, before putting it back in the oven for 10 to 15 minutes (cook time may very based on the thickness of the steak, and your desired preparation). 7. Transfer to a meat rack and let it rest for at least 10 minutes. Remove twine and slice. If desired, garnish with French grey sea salt before serving.

750 grams Yukon Gold potatoes 190 grams of cream, hot 225 grams of cold butter, cubed 50 grams of clarified butter (optional) Warm water as needed Kosher salt Unsalted butter for finishing

1. Place whole potatoes (with skins on) in a pot and cover with two inches of cold water. Slowly bring water to a simmer. Using a knife to test, cook until the potatoes are extremely tender, then turn off the heat.

2. After removing potatoes, cut in half and place them one at a time in a tamis or food mill. Press potatoes through the screen and leave the skins behind.

3. Transfer potato pulp into a four-quart saucepan. Warm over medium-low heat and add a third of the hot cream. Beat in a few butter cubes until emulsified. If desired, drizzle in clarified butter for an extra buttery taste.

4. Keep adding cream and butter cubes to develop a purée, which should have a milky or creamy appearance if emulsified properly. If the emulsion breaks (and the potatoes look oily), add hot water and regulate the heat.

5. Season purée with salt. To serve, transfer to a bowl and top with pad of butter.