# Ingredients:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz (350–425 oz) each, about 1 inch thick
02 - 2 tbsp coarsely crushed black peppercorns
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 - 1/3 cup (2.7 fl oz) heavy cream
09 - 1/3 cup (2.7 fl oz) 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
# Instructions:
01 - Peel and cut potatoes into 1/4-inch (6 mm) sticks. Soak in cold water with vinegar for 30 minutes. Drain and thoroughly pat dry. Heat oil in a deep fryer or large pot to 325°F (165°C). Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F (190°C). Fry again in batches for 2–3 minutes until golden and crispy. Drain and season with sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed black peppercorns firmly onto both sides. Heat vegetable oil in a heavy skillet over medium-high heat until hot. Add steaks and sear 3–4 minutes per side for medium-rare, adjusting time as preferred. In the last minute, add butter, smashed garlic, and fresh thyme; baste steaks with melted butter. Remove steaks, loosely tent with foil, and rest for 5 minutes.
03 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze with brandy or cognac if using, scraping up bits. Add beef stock and simmer for 2 minutes, then stir in heavy cream. Simmer until slightly thickened, about 2–3 minutes. Season with salt to taste and strain if desired.
04 - Plate steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
