# 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 russet potatoes and cut into 1⁄4-inch sticks. Soak the potato sticks in cold water mixed with vinegar for 30 minutes. Drain and pat dry thoroughly.
02 - Heat vegetable oil in a deep fryer or large heavy pot to 325°F. Fry potatoes in batches for 4–5 minutes until tender but not colored. Drain on paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season with fine sea salt.
04 - Pat the ribeye steaks dry. Season both sides with kosher salt and press coarsely crushed peppercorns firmly onto both sides.
05 - Heat vegetable oil in a heavy skillet over medium-high heat. When hot, add steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness. During the final minute, add unsalted butter, smashed garlic cloves, and thyme sprigs; baste steaks with the melted butter.
06 - Remove steaks from the skillet, tent loosely with foil, and let rest for 5 minutes before serving.
07 - Discard excess fat from pan, leaving browned bits. Over medium heat, deglaze with brandy or cognac (if using), scraping up any bits. Add beef stock and simmer for 2 minutes, then stir in heavy cream. Simmer until slightly thickened, about 2–3 minutes. Season with salt and strain if desired.
08 - Plate the ribeye steaks with a portion of crispy fries. Spoon peppercorn sauce over steaks or serve alongside.
