# 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 and cut russet potatoes into 1/4-inch sticks. Soak in cold water mixed with white vinegar for 30 minutes, then drain and dry thoroughly.
02 - Heat oil in a deep fryer or large heavy 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 potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season with fine sea salt.
04 - Pat ribeye steaks dry. Season both sides with kosher salt and firmly press crushed peppercorns onto each side.
05 - Heat vegetable oil in a heavy skillet over medium-high heat. Add ribeyes and sear for 3–4 minutes per side for medium-rare, or until desired doneness.
06 - During the last minute of cooking, add unsalted butter, smashed garlic cloves, and fresh thyme to pan. Spoon melted butter over steaks.
07 - Remove steaks from skillet, tent loosely with foil, and allow to rest for 5 minutes.
08 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy if desired, scraping up fond. Add beef stock and simmer for 2 minutes, then stir in heavy cream. Simmer until slightly thickened, seasoning with salt. Strain if preferred.
09 - Plate ribeye steaks with crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
