# Components:
→ 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
# Directions:
01 - Peel and cut russet potatoes into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes. Drain and pat thoroughly dry.
02 - Heat vegetable oil to 325°F in a deep fryer or heavy pot. Fry potatoes in batches for 4–5 minutes until tender but not browned. Remove and drain on paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until golden and crisp. Remove and season immediately with fine sea salt.
04 - Pat steaks completely dry. Season both sides generously with kosher salt, then firmly press crushed peppercorns into the surface.
05 - Heat 2 tablespoons vegetable oil in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare or until desired doneness. In the final minute, add butter, smashed garlic, and thyme sprigs, basting steaks with the melted butter.
06 - Remove steaks from heat. Tent loosely with foil and allow to rest for 5 minutes for optimum juiciness.
07 - Discard excess fat from skillet, reserving browned bits. Over medium heat, deglaze with brandy if using, scraping all flavorful remnants. Pour in beef stock, simmer for 2 minutes, then stir in heavy cream. Simmer until slightly thickened, about 2–3 minutes, and season with salt. Strain if a smoother texture is preferred.
08 - Arrange steaks and crispy fries on plates. Spoon peppercorn sauce over the steaks or present sauce on the side.
