# 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 potatoes and cut into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, drain and pat dry thoroughly.
02 - Heat oil in a deep fryer or large pot to 325°F. Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels.
03 - Increase oil temperature to 375°F. Fry batches for 2–3 minutes until golden and crisp. Drain and season with sea salt.
04 - Pat ribeyes dry, then season both sides with kosher salt. Press crushed peppercorns firmly onto both sides.
05 - Heat vegetable oil in a heavy skillet over medium-high. Sear ribeyes for 3–4 minutes per side for medium-rare, adjusting for preferred doneness.
06 - Add butter, garlic, and thyme during the last minute of cooking; baste steaks with melted butter. Remove and tent with foil to rest for 5 minutes.
07 - Discard excess fat from skillet, leaving browned bits. Deglaze over medium heat with brandy if desired, then add beef stock and simmer 2 minutes. Stir in heavy cream and cook 2–3 minutes until thickened. Season with salt and strain if preferred.
08 - Plate ribeye steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve sauce on the side.
