# 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 (80 ml)
09 - 1/3 cup beef stock (80 ml)
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 to 325°F and fry potatoes in batches for 4–5 minutes until tender but not browned. Drain on paper towels. Increase oil temperature to 375°F and fry again in batches for 2–3 minutes until golden and crisp. Drain and season with fine sea salt.
02 - Pat steaks dry and season both sides with kosher salt. Press crushed black peppercorns firmly into both sides. Heat vegetable oil in a heavy skillet over medium-high heat. Add steaks and sear for 3–4 minutes per side for medium-rare, adjusting for desired doneness.
03 - During the final minute of cooking, add unsalted butter, smashed garlic cloves, and fresh thyme to the skillet. Continuously baste steaks with melted butter. Remove steaks and loosely tent with foil to rest for 5 minutes.
04 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze pan with brandy if using, scraping lifted bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and continue simmering until sauce slightly thickens, approximately 2–3 minutes. Season with salt and strain if desired.
05 - Arrange steaks and crispy fries on plates. Spoon peppercorn sauce over steaks or serve on the side.
