# Components:
→ Steaks
01 - 2 ribeye steaks, 10–12 oz each, approximately 1 inch thick
02 - 2 tablespoons black peppercorns, coarsely crushed
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
# Directions:
01 - Peel and cut potatoes into 1/4-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. Fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F. Fry 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 each side. Heat vegetable oil in a heavy skillet over medium-high heat. When hot, add ribeyes and sear 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
03 - During the last minute of cooking, add butter, garlic, and thyme to the skillet. Tilt the pan and baste steaks with melted butter. Remove steaks and tent loosely with foil. Rest for 5 minutes.
04 - Discard excess fat from the skillet, leaving browned bits. Over medium heat, deglaze with brandy if using, scraping up bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until slightly thickened, 2–3 minutes. Season with salt and strain if desired.
05 - Plate the rested steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
