# What You'll Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each), at 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 oven to 425°F. Position a wire rack on top of a baking sheet.
02 - Combine fries with vegetable oil, salt, and pepper. Arrange evenly on the rack. Bake for 30 to 35 minutes, turning fries once halfway through cooking, until golden and crisp.
03 - In a bowl, blend softened butter with minced garlic, chopped parsley, thyme leaves, lemon juice, and salt. Refrigerate for 10 minutes.
04 - Pat steaks dry with paper towels. Rub each with olive oil, kosher salt, and ground black pepper.
05 - Heat a heavy skillet over high heat. Sear steaks for 2 to 3 minutes per side for medium-rare, adjusting cooking time to preferred doneness.
06 - Transfer steaks to a plate, top generously with garlic butter, and allow to rest for 5 minutes.
07 - Plate steaks alongside fries and serve with extra garlic butter if desired.
