# What You Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each (about 1 inch thick)
02 - 2 tablespoons cracked black peppercorns
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 - ⅓ cup heavy cream (80 ml)
09 - ⅓ cup beef stock (80 ml)
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
# How to Make:
01 - Peel potatoes and cut into ¼-inch sticks. Soak in cold water with vinegar for 30 minutes. Drain and dry thoroughly. Heat oil to 325°F and fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels.
02 - 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.
03 - Pat steaks dry. Season both sides with kosher salt, pressing cracked peppercorns firmly onto both surfaces. Heat vegetable oil in a heavy skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
04 - During the last minute of cooking, add butter, smashed garlic, and thyme to skillet. Baste steaks with melted butter continuously. Remove steaks and loosely cover with foil. Let rest for 5 minutes.
05 - Discard excess fat but keep browned bits in skillet. Over medium heat, deglaze pan with brandy if using, scraping the bottom to release browned bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer 2–3 minutes until slightly thickened. Season with salt. Strain if desired.
06 - Arrange ribeye steaks on plates with crispy fries. Spoon peppercorn sauce over steaks or serve alongside.
