# 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, then drain and pat dry. Heat oil in a deep fryer or large pot to 325°F. Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil to 375°F and fry again in batches for 2–3 minutes until golden and crisp. Drain and season with sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns firmly on both sides. Heat vegetable oil in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare or to desired doneness.
03 - In the last minute of cooking, add butter, smashed garlic, and thyme to skillet. Continuously baste steaks with melted butter. Remove steaks and loosely tent with foil to rest for 5 minutes.
04 - Discard excess fat, leaving browned bits in skillet. Over medium heat, deglaze with brandy if using, scraping bottom. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until slightly thickened, about 2–3 minutes. Season with salt and strain if desired.
05 - Arrange steaks on plates alongside crispy fries. Spoon peppercorn sauce over steaks or serve it on the side.
