# What You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, about 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 - ⅓ cup heavy cream
09 - ⅓ 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
# How to Make It:
01 - Peel and cut potatoes into ¼-inch sticks; soak in cold water with vinegar for 30 minutes. Drain and dry thoroughly. Heat oil to 325°F and fry potatoes in batches for 4–5 minutes until tender but not browned; drain. Increase oil temperature to 375°F and fry again in batches for 2–3 minutes until golden and crisp; drain and season with salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns firmly into both sides. Heat oil in a heavy skillet over medium-high heat; sear steaks 3–4 minutes per side for medium-rare, adjusting to preferred doneness. In the last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove steaks, tent loosely with foil, and rest for 5 minutes.
03 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy if using, scraping up bits. Add beef stock and simmer 2 minutes, then stir in heavy cream. Simmer until slightly thickened, 2–3 minutes. Season with salt and strain if desired.
04 - Plate steaks alongside crispy fries and spoon peppercorn sauce over steaks or serve on the side.
