# Ingredient List:
→ 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 heavy cream (80 ml)
09 - 1/3 cup beef stock (80 ml)
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 sticks. Soak in cold water with vinegar for 30 minutes, drain and pat dry. Heat oil to 325°F. Fry potatoes in batches 4-5 minutes until tender but not browned; drain. Increase oil to 375°F and fry again in batches for 2-3 minutes until golden and crisp; drain and season with salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed peppercorns firmly onto both sides. Heat oil in a heavy skillet over medium-high heat. Sear steaks 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 skillet and baste steaks with melted butter. Remove steaks and tent loosely with foil; rest for 5 minutes.
04 - Discard excess fat from skillet, leaving browned bits. Deglaze skillet with brandy if using, scraping bits. Add beef stock and simmer 2 minutes. Stir in heavy cream and simmer 2-3 minutes until slightly thickened. Season with salt and strain if desired.
05 - Plate steaks with crispy fries. Spoon peppercorn sauce over steaks or serve alongside.
