# What You'll Need:
→ Steaks
01 - 2 ribeye steaks (10–12 oz each), approximately 1 inch thick
02 - 2 tablespoons black peppercorns, coarsely crushed
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
# Steps to Follow:
01 - Peel and cut russet potatoes into 1/4-inch sticks. Submerge in cold water mixed with white vinegar for 30 minutes. Drain and pat potatoes thoroughly dry.
02 - Heat vegetable oil in a deep fryer or heavy pot to 325°F. Working in batches, fry potatoes for 4–5 minutes until tender but not browned. Transfer to paper towels to drain.
03 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain and immediately season with fine sea salt.
04 - Pat ribeye steaks dry. Season each side with kosher salt and coat generously with crushed black peppercorns, pressing into the surface.
05 - Heat vegetable oil in a heavy skillet over medium-high. Once hot, add steaks and sear for 3–4 minutes per side for medium-rare, adjusting for desired doneness.
06 - During the last minute of searing, add unsalted butter, smashed garlic, and thyme sprigs to the pan. Baste steaks with melted butter, then transfer to a plate, tent loosely with foil, and rest for 5 minutes.
07 - Discard excess fat from skillet, leaving any browned bits. Over medium heat, deglaze with brandy or cognac if desired, scraping the pan. Add beef stock, simmer for 2 minutes, then stir in heavy cream. Continue to simmer until sauce thickens slightly, for 2–3 minutes. Adjust seasoning with salt. Strain if preferred.
08 - Plate ribeye steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve sauce on the side for dipping.
