# Ingredient list:
→ Steaks
01 - 2 ribeye steaks, 10 to 12 ounces each, about 1 inch thick
02 - 2 tablespoons coarsely cracked 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 (80 milliliters)
09 - 1/3 cup beef stock (80 milliliters)
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
# Step-by-Step Guide:
01 - Peel and cut potatoes into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and dry thoroughly. Heat oil in deep fryer or heavy pot to 325°F. Fry potatoes in batches for 4 to 5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F and fry again in batches for 2 to 3 minutes until golden and crispy. Drain and season with salt.
02 - Dry steaks and season both sides with kosher salt. Press cracked black peppercorns firmly onto both sides. Heat vegetable oil in heavy skillet over medium-high heat. Add steaks and sear for 3 to 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 to skillet. Spoon melted butter over steaks continuously. Remove steaks from skillet, tent loosely with foil, and let rest for 5 minutes.
04 - Discard excess fat, leaving browned bits in skillet. Over medium heat, deglaze pan with brandy if using, scraping up bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and simmer until slightly thickened, about 2 to 3 minutes. Season with salt and strain if desired.
05 - Plate steaks alongside crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
