# What You'll Need:
→ Steaks
01 - 2 ribeye steaks (10–12 oz each, 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 and cut russet potatoes into 1/4-inch sticks. Submerge in cold water with white vinegar and soak for 30 minutes. Drain and thoroughly dry with paper towels.
02 - Heat vegetable oil in a deep fryer or large pot to 325°F. Fry potatoes in batches for 4–5 minutes until cooked through but not browned. Drain onto paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes in batches for 2–3 minutes until golden and crispy. Remove and season with fine sea salt immediately.
04 - Pat ribeye steaks dry with paper towels. Season both sides evenly with kosher salt and press coarsely crushed peppercorns into the surface.
05 - Heat vegetable oil in a heavy skillet over medium-high heat. Once hot, add steaks and sear for 3–4 minutes per side for medium-rare, adjusting based on preferred doneness.
06 - During the last minute of cooking, add unsalted butter, smashed garlic, and thyme sprigs to the skillet. Tilt the pan and baste steaks with melted butter and aromatics.
07 - Transfer seared steaks to a plate and loosely tent with foil. Allow to rest for 5 minutes before serving.
08 - Remove excess fat from the skillet, retaining browned bits. Deglaze over medium heat with brandy or cognac, scraping up fond if using. Add beef stock and simmer for 2 minutes, then stir in heavy cream. Simmer until slightly thickened, seasoning with salt to taste. Strain if desired.
09 - Arrange ribeye steaks and crispy fries on plates. Spoon peppercorn sauce over steaks or serve alongside. Enjoy immediately.
