# What You Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, about 8 oz each, 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 cloves garlic, 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
# How to Make:
01 - Preheat the oven to 425°F. Place a wire rack over a baking sheet to allow air circulation beneath the fries.
02 - Toss the cut potatoes with vegetable oil, salt, and black pepper until evenly coated. Arrange them in a single layer on the wire rack. Bake for 30 to 35 minutes, turning halfway through, until golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Mix thoroughly and chill in the refrigerator for 10 minutes to firm up.
04 - Pat steaks dry with paper towels. Rub evenly with olive oil, then season with kosher salt and freshly ground black pepper.
05 - Heat a heavy skillet or cast iron pan over high heat until very hot. Sear steaks for 2 to 3 minutes per side for medium-rare doneness, adjusting time as preferred.
06 - Transfer the steaks to a plate. Top each with a generous dollop of garlic butter and allow to rest for 5 minutes before serving with fries and extra herb butter on the side.
