# What you'll need:
→ Steaks
01 - 2 ribeye steaks, 10-12 oz each (about 1 inch thick)
02 - 2 tablespoons coarsely crushed 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
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
# Method:
01 - Peel and cut potatoes into 1/4-inch sticks. Soak in cold water with white vinegar for 30 minutes. Drain and thoroughly pat dry. Heat vegetable oil in a deep fryer or large 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 potatoes again for 2 to 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 onto both sides. Heat vegetable oil in a heavy skillet over medium-high heat until hot. Add ribeye steaks and sear for 3 to 4 minutes per side for medium-rare, adjusting cook time as desired. In the last minute of cooking, add unsalted butter, smashed garlic cloves, and fresh thyme. Baste steaks continuously with melted butter.
03 - Remove steaks from skillet and tent loosely with foil. Let rest for 5 minutes to redistribute juices.
04 - Discard excess fat from skillet, leaving browned bits. Over medium heat, deglaze pan with brandy or cognac if using, scraping up any browned bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and continue simmering until slightly thickened, about 2 to 3 minutes. Season with salt to taste. Strain sauce if desired.
05 - Plate ribeye steaks with crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
