Just before you begin, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.
Preheat the oven to 375F.
Wash and cut the potato into quarters lengthwise, and cut each quarter into 3 steak fries.
Place the steak fries in the mixing bowl, add half of the canola oil and toss the fries in the bowl with a little Balinese Truffle Salt.
Spray the lined sheet trays with pan spray. Line the steak fries up on the trays; leave space between fries.
Place the fries into the oven and cook for about 40 minutes, rotating the pan from time to time.
Peel and small dice the sweet onion.
Chop the Truffle Carpaccio.
Season the steaks with Balinese Truffle Salt.
Heat the large saute pan over high heat. Add the rest of the canola oil to the pan.
Right before the oil begins to smoke, add the steaks to the pan.
While cooking over high heat, flip the steaks every 30 seconds. Continue flipping the steak every 30 seconds for about 2-3 minutes for a solid medium rare.
Right before the steaks are finished, add the butter to the pan. Smash the garlic clove and add it to the pan along with the thyme. With your spoon, baste the steaks in the pan.
Remove the steaks from the pan and rest them on your cutting board. Top with garlic and thyme.
Heat the pan over medium-high heat and add the diced onions to the pan, season with Truffle Salt.
Cook the onions until caramelized, about 4-5 minutes.
Add the apple cider vinegar, honey, and white wine to the pan and reduce until jammy.
Remove the steak fries from the oven and toss in the mixing bowl along with the chopped Truffle Carpaccio and a sprinkle of Balinese Truffle Salt.
Plate the steaks, topped with some caramelized onion jam, and a pile of truffle fries alongside. Dig in!