# Components:
→ Steaks
01 - 2 ribeye steaks (10–12 oz each, approximately 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 - 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
# Method:
01 - Peel and slice russet potatoes into 1/4-inch sticks. Soak the potatoes in cold water with vinegar for 30 minutes, then drain and pat completely dry.
02 - Heat vegetable oil in a deep fryer or heavy pot to 325°F. Fry potato sticks in batches for 4–5 minutes until tender but not browned. Remove and 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 generously with fine sea salt.
04 - Pat the ribeye steaks dry; season both sides with kosher salt. Press crushed peppercorns firmly onto the surface of each steak.
05 - Heat vegetable oil in a heavy skillet over medium-high heat. Sear ribeye steaks for 3–4 minutes per side for medium-rare. During the final minute, add unsalted butter, smashed garlic, and thyme; baste the steaks continually.
06 - Transfer steaks to a plate and tent loosely with foil. Allow to rest for 5 minutes to retain juices.
07 - Drain excess fat from the skillet, keeping browned bits. Deglaze the pan with brandy if using, scraping up the bits over medium heat. Add beef stock and simmer for 2 minutes, then stir in heavy cream and simmer until thickened (2–3 minutes). Season with salt and strain if preferred.
08 - Arrange steaks and crispy fries on plates. Drizzle peppercorn sauce over the steaks or serve in a small vessel alongside.
