# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (approximately 8 ounces each), brought to 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
# Directions:
01 - Preheat oven to 425°F (220°C). Arrange a wire rack atop a baking sheet.
02 - In a large bowl, toss potatoes with vegetable oil, salt, and black pepper. Spread the fries evenly in a single layer on the rack.
03 - Bake for 30 to 35 minutes, turning once halfway through, until the fries are golden brown and crisp.
04 - Meanwhile, combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a mixing bowl. Chill the mixture for 10 minutes.
05 - Pat steaks dry with paper towels. Rub thoroughly with olive oil, kosher salt, and freshly ground black pepper.
06 - Heat a heavy skillet or cast iron pan over high heat. Sear steaks for 2 to 3 minutes per side for medium-rare, adjusting to preferred doneness.
07 - Transfer seared steaks to a plate. Top with a generous spoonful of garlic butter and let rest for 5 minutes.
08 - Present the steaks alongside golden fries, offering remaining garlic butter on the side.
