# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each), at room temperature
02 - 1 tablespoon olive oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
05 - 7 tablespoons unsalted butter, softened
06 - 3 garlic cloves, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - ½ teaspoon salt
→ Fries
11 - 1¾ pounds russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F. Arrange a wire rack on a baking sheet.
02 - Toss cut potatoes with vegetable oil, salt, and black pepper; spread in a single layer on the rack. Bake for 30 to 35 minutes, turning halfway through, until golden and crisp.
03 - Combine softened butter with minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Chill the mixture for 10 minutes.
04 - Pat steaks dry. Rub each with olive oil, kosher salt, and freshly ground black pepper.
05 - Heat a heavy skillet over high heat. Sear steaks for 2 to 3 minutes per side for medium-rare or cook to desired doneness.
06 - Transfer steaks to a plate and top each with a generous spoonful of garlic butter. Let rest for 5 minutes.
07 - Arrange the steaks with crisp fries on plates and offer additional garlic butter on the side.
