# Components:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (approximately 8 ounces each), at room temperature
02 - 1 tablespoon olive oil
03 - 1 1/2 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 - 1/2 teaspoon salt
→ Fries
11 - 1 3/4 pounds russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# Method:
01 - Preheat oven to 425°F. Position a wire rack over a baking sheet.
02 - Combine potatoes, vegetable oil, salt, and black pepper in a bowl. Arrange fries in a single layer on the wire rack. Bake for 30 to 35 minutes, turning halfway, until fries are golden and crisp.
03 - Mix softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a mixing bowl. Refrigerate for 10 minutes to allow flavors to blend.
04 - Pat steaks dry with paper towels. Rub both sides with olive oil, kosher salt, and freshly ground black pepper.
05 - Heat a heavy skillet or cast iron pan over high heat. Sear steaks for 2 to 3 minutes per side for medium-rare, or until preferred doneness is achieved.
06 - Transfer seared steaks to a plate. Top each steak with a generous spoonful of chilled garlic butter, and let rest for 5 minutes.
07 - Arrange steaks on plates and serve alongside golden fries. Offer additional garlic butter on the side.
