# What You Need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 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 oven to 425°F and place a wire rack on a baking sheet.
02 - Toss cut potatoes with vegetable oil, salt, and black pepper. Spread evenly on the wire rack and bake for 30 to 35 minutes, turning once halfway, until fries are golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a bowl. Chill in refrigerator for 10 minutes to firm.
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. Sear steaks for 2 to 3 minutes per side for medium-rare, or adjust timing for desired doneness.
06 - Transfer steaks to a plate, top each with a spoonful of chilled garlic butter, and let rest for 5 minutes.
07 - Plate steaks alongside golden fries, serving additional garlic butter on the side as desired.
