# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, about 8 oz each, room temperature
02 - 1 tablespoon olive oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
05 - 7 tablespoons unsalted butter, softened
06 - 3 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - ½ teaspoon salt
→ Fries
11 - 1¾ pounds russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# Directions:
01 - Preheat the oven to 425°F and place a wire rack over a baking sheet.
02 - Toss the cut potatoes with vegetable oil, salt, and pepper. Spread evenly on the wire rack and bake for 30 to 35 minutes, turning once halfway through, until fries are golden and crisp.
03 - Combine softened butter, minced garlic, parsley, thyme, lemon juice, and salt in a bowl. Mix well and chill for 10 minutes to allow flavors to meld.
04 - Pat steaks dry with paper towels, then rub each with olive oil, kosher salt, and freshly ground black pepper.
05 - Heat a heavy skillet, preferably cast iron, over high heat. Sear steaks for 2 to 3 minutes per side to achieve medium-rare doneness or cook to preferred level.
06 - Transfer steaks to a plate, top with a generous spoonful of garlic butter, and let rest for 5 minutes. Serve alongside fries with any extra garlic butter on the side.
