# Components:
→ Steaks
01 - 2 ribeye steaks, 10-12 oz each, about 1 inch thick
02 - 2 tbsp black peppercorns, coarsely crushed
03 - 1 tsp kosher salt
04 - 2 tbsp vegetable oil
05 - 2 tbsp unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - ⅓ cup heavy cream
09 - ⅓ cup beef stock
10 - 1 tbsp brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tbsp white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Preparation Steps:
01 - Peel and cut potatoes into ¼-inch sticks. Soak in cold water with vinegar for 30 minutes. Drain and dry thoroughly. Heat oil to 325°F and fry potatoes for 4-5 minutes until tender but not browned; drain. Increase oil to 375°F and fry again for 2-3 minutes until golden and crispy; drain and salt to taste.
02 - Pat steaks dry, season with kosher salt, and press crushed peppercorns firmly on both sides. Heat oil in a heavy skillet over medium-high heat. Sear steaks 3-4 minutes per side for medium-rare. During last minute, add butter, garlic, and thyme to pan and baste steaks with melted butter.
03 - Remove steaks from skillet, tent loosely with foil, and let rest for 5 minutes.
04 - Discard excess fat, leaving browned bits in pan. Over medium heat, deglaze with brandy if using, scraping up bits. Add beef stock and simmer 2 minutes, then stir in heavy cream. Simmer until slightly thickened, about 2-3 minutes. Season with salt and strain if desired.
05 - Plate steaks with crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
