# Components:
→ Steaks
01 - 2 ribeye steaks, each 10–12 oz, approximately 1 inch thick
02 - 2 tablespoons coarsely crushed black peppercorns
03 - 1 teaspoon kosher salt
04 - 2 tablespoons vegetable oil
05 - 2 tablespoons unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - 1/3 cup heavy cream
09 - 1/3 cup beef stock
10 - 1 tablespoon brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tablespoons white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Directions:
01 - Peel potatoes and cut into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat dry. Heat oil to 325°F and fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F and fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season with sea salt.
02 - Pat steaks dry, season both sides with kosher salt, and press crushed peppercorns firmly onto both sides. Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare, adjusting time for desired doneness. During the last minute, add butter, smashed garlic, and thyme to the pan; baste steaks with melted butter. Remove steaks and rest under loose foil for 5 minutes.
03 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze pan with brandy if using, scraping up browned bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until slightly thickened, about 2–3 minutes. Season with salt to taste. Strain sauce if preferred.
04 - Plate the rested steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
