# What You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, 1 inch thick
02 - 2 tablespoons coarsely crushed 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
# Cooking Steps:
01 - Peel and cut potatoes into ¼-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and dry thoroughly. Heat oil to 325°F; fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil to 375°F; fry again for 2–3 minutes until golden and crisp. Drain and season with sea salt.
02 - Pat steaks dry, season both sides with kosher salt, then press crushed peppercorns firmly onto both sides. Heat oil in skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare, adjusting time as needed. In the last minute, add butter, garlic, and thyme; baste steaks with melted butter. Remove and tent loosely with foil to rest for 5 minutes.
03 - Discard excess fat from skillet, leaving browned bits. Deglaze with brandy if using, scraping up browned bits. Add beef stock and simmer 2 minutes. Stir in heavy cream and simmer until slightly thickened, 2–3 minutes. Season with salt. Strain if desired.
04 - Plate steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
