# What you'll need:
→ Steak
01 - 4 boneless ribeye or sirloin steaks, approximately 8 oz each, at room temperature
02 - 1 tablespoon olive oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Garlic Butter
05 - 7 tablespoons unsalted butter, softened
06 - 3 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1 teaspoon lemon juice
10 - ½ teaspoon salt
→ Fries
11 - 1¾ pounds russet potatoes, peeled and cut into fries
12 - 3 tablespoons vegetable oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# Method:
01 - Set oven temperature to 425°F. Arrange a wire rack on top of a baking sheet.
02 - In a bowl, toss potatoes with vegetable oil, salt, and black pepper. Spread fries evenly on the wire rack and bake for 30 to 35 minutes, turning once halfway through, until fries are golden and crisp.
03 - Combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, and salt in a mixing bowl. Chill the mixture for 10 minutes to firm up.
04 - Pat steaks dry with paper towels. Rub each steak evenly with olive oil, kosher salt, and freshly ground black pepper.
05 - Heat a heavy skillet or cast iron pan over high heat. Place steaks in the pan and sear for 2 to 3 minutes on each side for medium-rare, adjusting time as desired.
06 - Transfer steaks to a plate, top each with a generous spoonful of garlic butter, and allow to rest for 5 minutes to redistribute juices.
07 - Plate the rested steaks alongside the crisp fries, offering additional garlic butter as desired.
