# Components:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, about 1 inch thick
02 - 2 tbsp coarsely crushed black peppercorns
03 - 1 tsp kosher salt
04 - 2 tbsp vegetable oil
05 - 2 tbsp 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 tbsp brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tbsp white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Method:
01 - Peel and cut potatoes into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat dry thoroughly. Heat vegetable oil in a deep fryer or heavy pot to 325°F. Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F and fry again in batches for 2–3 minutes until crisp and golden. Drain and season with sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed black peppercorns firmly onto both sides. Heat vegetable oil in a heavy skillet over medium-high heat. When hot, add the steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for preferred doneness.
03 - During the final minute of cooking, add butter, smashed garlic, and thyme to the skillet. Continuously baste steaks with melted butter for enhanced flavor.
04 - Remove steaks from skillet and tent loosely with foil. Allow to rest for 5 minutes to redistribute juices.
05 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze pan with brandy if using, scraping up browned bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and continue simmering until sauce thickens slightly, about 2–3 minutes. Season with salt and strain if desired.
06 - Plate the rested steaks with crispy fries. Spoon peppercorn sauce over the steaks or serve on the side.
