# What You'll Need:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz (280–340 g) 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 (80 ml) heavy cream
09 - 1/3 cup (80 ml) 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
# Directions:
01 - Peel and cut potatoes into 1/4-inch (1/4 inch is about 0.25 inch) sticks. Soak in cold water with vinegar for 30 minutes. Drain and pat dry thoroughly. 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 potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season with salt.
02 - Pat steaks dry. Season both sides with kosher salt and press crushed peppercorns firmly onto both sides. Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat. When hot, add ribeyes and sear for 3–4 minutes per side for medium-rare, adjusting time for preferred doneness.
03 - During the last minute of cooking, add butter, smashed garlic, and thyme sprigs to the skillet. Baste the steaks continuously with the melted butter mixture. Remove steaks from heat and tent loosely with foil. Let rest for 5 minutes.
04 - Discard excess fat from the skillet, leaving browned bits. Over medium heat, deglaze the pan with brandy or cognac if using, scraping the bottom. Add beef stock and simmer for 2 minutes. Stir in heavy cream and continue simmering until slightly thickened, about 2–3 minutes. Season with salt to taste. Strain if desired.
05 - Plate the rested steaks alongside crispy fries. Spoon peppercorn sauce over the steaks or serve on the side.
